Dietary Aides​/Wait Staff

9045 Church Street East, Brentwood, Tennessee 37027

The Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. In the absence of the Dining Services Director, the cook supervises dietary staff to ensure efficient operation of the kitchen at all times. The Cook prepares and presents menu items according to standard recipes, maintains a clean and orderly work area (including floors), participates in weekly cleaning routines planned by the Dining Services Director, and reports faulty equipment, broken or chipped tableware, and food trays to the supervisor.

The cook reports incorrect refrigerator and freezer temperatures to the supervisor immediately, which must be recorded twice per day, and ensures all leftover food is properly cooled, stored, identified and dated. The Cook observes good safety practices, monitors and controls portion sizes to minimize food waste, removes frozen food items from the freezer for next day (or meal) preparation, and begins preparation for the next day’s meal.

Appropriate menu substitutions are made only with approval of the Dining Services Director. The Cook supervises all assigned duties to ensure the kitchen is ready to provide meal service, and when working the evening shift, is responsible for ensuring the kitchen area is clean and ready for the next day operation. The Cook takes and records food temperatures three times per day, attends required in‑service and staff meetings, becomes familiar with specific requests and diets of each resident, is alert for changes in residents’ dietary needs, as well as likes and dislikes, and maintains courteous and polite behavior toward all residents, visitors, and staff while following confidentiality policies regarding the release of resident information.

In addition, the Cook supervises dietary staff in the absence of the Dining Services Director and Dining Services Supervisor, assists in training new dietary employees, conducts in‑services and training at the direction of the Dining Services Director, and attends all required in‑services and staff meetings.

• Must have experience in dining services.
• Must be Serv‑Safe certified, or be willing to complete certification within 60 days of hire.
• Must have a basic understanding of food service operations, including familiarity with other dietary position duties.
• Must possess the ability to read, write, and make simple calculations.
• Must be able to learn quickly and apply principles learned.
• Must be able to follow oral and written directions.
• Must be experienced in food preparation, cooking, and estimating quantities of food required.
• Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment.
• Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise.
• Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift.
• Must be able to carry heavy objects for 20 feet.
• Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Must be organized and work well with people as part of a team.
• Must be in designated uniform (including slip‑resistant footwear) during working hours and maintain good personal hygiene.
• Must be willing to work a flexible schedule that includes evenings, weekends, and holidays.

• 401k + Fulltime & Part‑time Benefits Packages
• Employee Referral Bonus + Incentives (free meals, movie tickets, dining, automotive deals, retail discounts, finance/legal, consulting, electronics, and more!)
• Training, Development & Career Laddering
• Great work‑life balance
• Flexible Scheduling
• Telehealth + Flex Spending + Health Savings Account Options