Kitchen Server / Dishwasher

Vista Springs; Clarkston (MI); On-site; USD 16,531 - 22,041; Full time

Job summary

Vista Springs in Clarkston, MI is seeking a Dietary Aide to prepare and serve nutritionally balanced meals for residents. You will assist the kitchen team, ensure proper meal service, and help maintain sanitation in a long‑term care setting.

The role requires a high school diploma and at least 1 year of cooking experience, plus familiarity with dietary needs and safety procedures. This on‑site position offers varied shifts and opportunities for additional training.

Qualifications

• High school diploma and 1 year cooking/baking experience; or an equivalent mix of education and experience.
• Experience in long-term care or assisted living settings preferred.
• Proficient in Word and Outlook.
• Ability to read, speak and understand English.
• Ability to perform basic math including unit conversions.
• First aid and CPR training will be provided on the job.

Responsibilities

• Prepare and serve nutritionally balanced meals reflecting residents' likes and dietary needs.
• Assist the culinary service director/cook to maintain quality storage, preparation and presentation.
• Ensure meals and snacks are served properly and on time.
• Maintain kitchen sanitation and comply with safety rules.
• Coordinate special events as directed by the Culinary Service Director/Cook.
• Attend mandatory in‑service trainings and keep records up to date.

Skills

Accountability

Resident Oriented

Ethical

Respectful

Honest/Integrity

Relationship Building

Reliability

Responsible

Creativity

Communication

Time Management

Education

High school diploma

1 year cooking/baking experience

Long-term care/assisted living experience

Tools

Word

Outlook

Job description

Position Summary

Responsible for providing routine assistance with preparing and serving palatable, nutritionally balanced, quality food to residents as directed by the Dietary Director and/or Cook. Responsible for keeping kitchen and dining areas clean.

Working Conditions

• Full time/Part time
• Hours/days as assigned

Essential Job Functions

• Arrive to your scheduled shift regularly and punctually.
• Assist the culinary service director/cook to develop, monitor and maintain quality standards for the storage, preparation and presentation of food.
• Prepare and serve nutritionally balanced, well‑prepared and palatable meals that reflect the likes and dislikes of residents in a timely and consistent manner while adhering to menus and special dietary needs, using the GFS cycle Menu management program.
• Verify appropriate meals and snacks are served to residents.
• Comply with dietary department licensing standards and requirements.
• Routinely communicate with the culinary service director on feedback from residents regarding food.
• Communicate to the Culinary Service Director/Cook when inventory of supplies and food items are low so they may be re‑ordered.
• Comply with sanitation schedule for kitchen, equipment, and dining room to maintain high standard of sanitation and cleanliness.
• At the instruction of the Culinary Service Director/cook, coordinate special events including but not limited to holiday meals, birthday meals, company picnics or other events.
• Attend mandatory in‑service meetings and continuing education opportunities as required.
• Adhere to MSDS procedures regarding cleaners or other hazardous materials.
• Comply with universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures.
• Properly report any hazardous conditions and equipment, incidents or accidents in a timely fashion.
• Understand, comply with and promote resident rights, safety, supervision and protection.
• Maintain confidentiality of resident health information as required by HIPAA.
• Ensure a safe environment for residents, visitors and co‑workers.
• Perform other duties as assigned.

Position Qualifications

• Accountability: Accepts responsibility and accounts for his/her actions.
• Resident Oriented: Takes care of the residents’ needs while following company procedures.
• Ethical: Demonstrates conduct conforming to a set of values and accepted standards.
• Respectful: Displays a caring, respectful and positive attitude when addressing residents, family members and co‑workers.
• Honest/Integrity: Is truthful and seen as credible in the workplace.
• Relationship Building: Effectively builds relationships with residents and co‑workers.
• Reliability: Is dependable and trustworthy.
• Responsible: Is held accountable or answerable for one’s conduct.
• Creativity: Seeks ways to improve all aspects of the job; brainstorms to develop suggestions and new ideas.
• Communication: Communicates openly and honestly and with tact; promotes cooperation, trust and open exchange of ideas; treats others with respect; expresses facts and thoughts in writing in a clear and organized way; resolves conflicts in a positive way.
• Time Management: Effectively prepares and uses a ‘to do’ list; allocates time to planning, thinking and mapping out tasks; controls time spent in attending meetings and controls interruptions.

Skills & Abilities

Education and Experience: A high school diploma, one year experience cooking/baking from scratch and preparing special diets and management experience in a long‑term care or assisted living setting OR a combination of education and experience.

Computer Skills: Proficient in Word and Outlook in a Windows environment or equivalent.

Language Skills: Ability to read, speak and understand the English language and communicate effectively with residents, family members and employees. Ability to read and correctly interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.

Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to compute rates and percent’s and the ability to read and interpret graphs from data.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Certificates & Licenses: First aid and CPR training will be provided on the job.

Physical Demands

Stand, lift/carry, transfer: Walk ≤10 lbs. Sit 11–20 lbs. Reach outward 21–50 lbs. Reach above shoulder 51–100 lbs. Over 100 lbs: climb, bend. Frequency: Occasional (≤33 %), Frequent (33–66 %), Constant (≥66 %).

Other Physical Requirements

• Ability to withstand sudden temperature changes from the heat of the kitchen to the cold of the freezers.
• Ability to safely transport hot pans and other hot food dishes from range or ovens to the steam table or other areas.
• Ability to maneuver through the kitchen and walk‑in‑freezer(s) and cooler(s).
• Ability to identify chemicals and properly use and dilute them.
• Ability to see dirt, dust and areas to clean.
• Ability to hear and speak clearly so as to understand instructions and communicate.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.