Part-Time Dietary Aide

fhcexternal; Catonsville (MD); On-site; USD 17,000 - 22,000; Full time

Job summary

fhcexternal is seeking a dedicated Culinary Services Aide to support the culinary department in preparing and serving meals while ensuring resident safety and compliance with federal, state, and local regulations.

You will perform defined routines, assist cooks, set up dining rooms, wash dishes, handle trays, stock supplies, attend in-service trainings, and follow infection control and safety procedures. English communication is required; ServeSafe is preferred.

Qualifications

• Ability to read, write and speak English.
• ServeSafe preferred.
• Previous institutional dietary service experience preferred.

Responsibilities

• Perform defined work routines using dietary utensils and equipment as assigned by Chef Manager/Culinary Director.
• Assist cook in the preparation and service of meals.
• Follow Federal and State regulations and Culinary Services policies.
• Follow cleaning schedules and perform cleaning duties.
• Assist in arranging trays, loading food carts, and serving meals.
• Set up dining room and serve residents.
• Wash and store dishes.
• Follow reporting procedures for supplies and equipment needs.
• Assist in receiving and storing food and supplies.
• Attend in-service educational programs.
• Follow safety codes and infection control procedures.
• Understand and follow facility fire and disaster plans.
• Be knowledgeable of applicable rules and procedures.
• Perform other department duties as directed.
• Adhere to HR policies and health and safety regulations.
• Attend department meetings as required.
• Demonstrate accountability for personal/professional growth and required certifications.
• Complete mandatory training and competencies annually.

Skills

English fluency

ServeSafe preferred

Dietary service experience

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.

• 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.

• Ability to read, write and speak English.
• Previous institutional dietary service experience is preferred.
• ServeSafe preferred.