Part-Time Dietary Aide

Forefront; Monroe (MI); On-site; USD 28,000 - 36,000; Full time

Job summary

Forefront is seeking a Culinary Services Aide to perform tasks in the culinary department, ensuring resident safety and adherence to federal, state, and facility policies. You will assist in meal preparation, arrange trays, serve meals, and maintain dining and kitchen areas.

Position requires following infection control procedures, safety guidelines, and completing mandatory trainings annually; you will participate in department meetings and contribute to high-quality dining services for

Qualifications

• Knowledge of Federal, State and Facility rules, policies and procedures pertaining to dietary services.
• Willingness to complete mandatory training and competencies annually.
• Ability to follow safety codes and infection control procedures.

Responsibilities

• Perform defined culinary routines and cleaning tasks in line with standards.
• Assist cook with meal preparation and service.
• Set up dining room and serve meals to residents.
• Wash and store dishes and maintain cleanliness of work areas.
• Follow reporting procedures for supplies and equipment needs.
• Attend department meetings and participate in in-service education programs.
• Adhere to HIPAA, health and safety regulations, and privacy requirements.

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.