Part-Time Dietary Aide Weekends and Holidays Swing Shifts.

ForeFront Healthcare Pvt Ltd•Hyattsville, MD

22d

About The Position

The Culinary Services Aide performs designated work and cleaning routines for the culinary department in accordance with applicable federal, state, and local standards, guidelines, and regulations, established policies and procedures, and resident/patient safety requirements. The role assists with meal preparation and service, dining room setup, dishwashing, food and supply handling, and department cleaning. The aide follows safety, infection-control, emergency, confidentiality, compliance, and facility procedures; attends required meetings and educational programs; completes annual mandatory training and competencies; and accepts responsibility for personal and professional growth and any required certifications or licenses.

Requirements

Ability to read, write, and speak English.

Nice To Haves

Previous institutional dietary service experience.
ServeSafe certification.

Responsibilities

Perform assigned work routines using dietary utensils, supplies, and equipment.
Assist the cook with meal preparation and service.
Follow federal and state regulations and Culinary Services Department policies and procedures.
Follow cleaning schedules and perform cleaning duties as scheduled.
Arrange trays, load food carts, and serve meals.
Set up the dining room and serve residents.
Wash and store dishes.
Follow established procedures for reporting supply and equipment needs.
Assist with receiving and storing food and supplies.
Attend in-service educational programs and required department meetings.
Follow safety codes and infection-control procedures.
Understand and follow facility fire and disaster plans during drills and emergencies.
Conform to facility and departmental policies, including those concerning Human Resources, ethics and business conduct, health and safety, compliance, patient rights, confidentiality, HIPAA, and accrediting agency standards.
Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee.
Accept responsibility for personal and professional growth and any required certification or licenses.
Complete mandatory annual training and competencies.