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The Certified Group of companies includes Food Safety Net Services (FSNS), Certified Laboratories, EAS Consulting Group, Labstat International Inc., Advanced Botanical Consulting & Testing (ABC Testing Inc.), Microconsult Inc. and Micro Quality Labs Inc. The Certified Group provides analytical testing and regulatory guidance services in the food & beverage, dietary supplements & NHP, cosmetics, OTC, personal care, tobacco, cannabis, nicotine and hemp industries.
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Programmatic supervision comes from the Education Director for the Health & Human Sciences Extension and administrative oversight from the Regional Director for Northeast. Nutrition and health education specialists improve dietary quality, increase physical activity, manage chronic diseases, and reduce overweight, obesity, and healthcare costs for Missourians.
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In the absence of the Dining Services Director the cook supervises dietary staff to ensure efficient operation of the kitchen at all times. Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor.
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The duties and responsibilities of the Dishwasher include cleaning and sanitizing according to established policy and procedures, as well as maintaining high standards of cleanliness and hygiene, all in accordance with current applicable federal, state and local standards, guidelines and regulations, policies and procedures, and as may be directed by the administrator, dietitian and/ or food service supervisor or Food and Dining Director.
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Under the general supervision of the Director of Dietary, assesses nutrition status, designs, implements, monitors, and documents nutritional support; provides nutrition education as necessary for patients and referrals.
$33 - $44.4 an hourExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Will also support Dietary Aide as necessary and direct other employees with approval and in the absence of the Dining Services Director. Sous Chef - Assists in preparing and serving food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director, Dining Services Assistant Manager or Chef, to ensure that quality dining services are provided at all times.
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Camp staff that commute typically work 40 hours a week, between 6 a.m. and 9 p.m., actual shifts vary and will be determined in conversation with the Camp Director. Plan menus, order food and supplies, and coordinate cook-out & pack-out needs with Camp Director.
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Needs to be a certified dietary manager or have an associate degree and/or certification in the culinary arts. Caters facility special events and works with the Activity Director for special events planned for the residents.
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Provides nutritional consultation to the food service manager in order to assure shelter menu’s meet the Department of Health food standards and are appropriate for residents with various dietary restrictions.
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Promptly reports all hazardous conditions, equipment, accidents and incidents to the Dietary Manager and/or Executive Director. At the direction of the Dietary Manager/Executive Director, ensures that a consistent quality food service program is provided to the community's residents and guests.
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Certified Dietary Manager or Certified Food Service Manager designation is required in accordance with CMS and/or State/County law. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs.
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Reports to: Food Production Manager, Food Production Superviosr, Director of Nutritional Services, Cheif Practice Management Officer. POSITION TITLE: Dietary Cashier Aide. Reports to: Food Production Manager, Food Production Superviosr, Director of Nutritional Services, Cheif Practice Management Officer.
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In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. HCSG is committed to providing growth and leadership opportunities to see you succeed Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times.
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Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health.
Part-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times.
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