Full-Time Dietary Aide

Forefront; Hagerstown (MD); On-site; USD 21,000 - 28,000; Full time

Job summary

Forefront is seeking a Culinary Services Aide for weekend coverage (Saturday – Monday, 6:00 AM – 7:30 PM) in Maryland. The role supports meal preparation, food service, dining room setup, and dishwashing while upholding safety and infection control standards.

You will follow federal, state, and facility policies, participate in mandatory training, and contribute to resident safety and quality dining experiences within a team environment.

Qualifications

• Follow Federal and State regulations and Culinary Services Department policies.
• Follow cleaning schedules and perform cleaning duties as scheduled.
• Assist in arranging trays, loading food carts, and serving meals.
• Attend in-service educational programs and complete mandatory training annually.

Responsibilities

• Perform defined work routines, using dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director.
• Provide assistance to the cook in the preparation and service of meals.
• Set up dining room and serve residents, wash and store dishes.
• Follow infection control procedures and safety guidelines, including HIPAA and confidentiality.

Job description

The Culinary Services Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident/patient safety. This is for the weekend shift, Saturday - Monday 6a-7:30p. Starting pay is $17.25

• Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director.
• Provide assistance to the cook in the preparation and service of meals.
• Follow Federal and State regulations and Culinary Services Department policies and procedures.
• Follow cleaning schedules and perform cleaning duties as scheduled.
• Assist in arranging trays, loading food carts, and serving meals.
• Setting up the dining room and serving residents.
• Wash and store dishes.
• Follow established reporting procedures for all supply and equipment needs.
• Assist in receiving and storing food and supplies.
• Attend in-service educational programs.
• Follow defined safety codes while performing all duties.
• Follow defined Infection Control procedures.
• Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
• Be knowledgeable of Federal, State, and Facility’s rules, regulations, policies and procedures applicable to the job.
• Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee.
• Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
• Completes mandatory training and competencies annually.
  

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.