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Registered Dietitian

Clubcorp Usa Incorporated Ashburn, VA

Job Description Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited ! Job Summary: The Fitness Trainer is responsible for providing a safe and effective exercise environment for club Members/Guests through supervision of exercise programs, education of the Members/Guests in exercise and a focus on establishing a personalized program of exercise for each Member/Guest. Day-to-Day: To provide supervision of the exercise and fitness areas of the club, including assisting Members/Guests with their exercise and fitness programs. To evaluate Member/Guest fitness needs and provide the appropriate exercise program for meeting those needs, including providing personal instruction. Conduct new Member FitStart appointments in accordance with club standards and track accordingly. Update fitness activities and programming on web page and/or Member communication board, as applicable. Responsible for daily processing of all accounting procedures around personal training and or group session(s) accurately. Responsible for submitting monthly forecasts for expected sessions, Fit Starts and New Client goals. Maintain current fitness-related certifications including CPR/AED and actively seek new education opportunities that are presented through ClubCorp partnerships. About You: Ability to communicate effectively with proper grammar. Ability to work well under pressure, coordinating multiple tasks at any given time. Responsible for maintaining good conduct and safe working habits while in all areas, including all exercise areas and equipment are in safe and effective working condition, and assuring that others are acting safely. Customer service experience. Minimum of one year's experience in the fitness or exercise industry required. College Degree in health, fitness, or recreation related field preferred. Certification in CPR/AED. Certification from national organizations such as ACSM, ACE, PTAG, W.I.T.S, CSCS, TPI, MAT, NSCA, NASM required. A minimum of 5 hours of fee-based work per week. Indoor and outdoor work. High school diploma or equivalent required. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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Cook - Dietary Aide HCC

PruittHealth Ashburn, GA

Job Description - Cook - Dietary Aide HCC (2411399) Cook - Dietary Aide HCC - 2411399 Description JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1.Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 3.Serves nourishments in accordance with procedural guidelines 4.Properly stores leftovers/ opened food 5.Follows procedures for serving partner meals 6.Offers menu substitutions and records them in accordance with procedural guidelines. 7.Complies with infection control policies in the work area 8.Delivers trays to patients/residents on halls and in dining area 9.Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10.Cleans all tables in the dining area after each meal 11.Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 13.Removes garbage from kitchen areas and hoses out garbage containers 14.Scrapes dishes, washes dishes, pots and pans and stores properly 15.Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16.Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17.Maintains supply stock and properly stores items according to established procedures 18.Sets up tray line and performs tray line service 19.Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20.Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21.Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22.Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23.Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24.Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25.Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: •Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. •Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. •Attend and participate in mandatory in-services. •Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. •Comply with corporate compliance program. •Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. •Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. •Follow established safety procedures when performing tasks and/or working with equipment. •Perform other related duties as necessary and as directed by supervisor •Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. •Demonstrates honesty and integrity at all times in the care and use of resident and facility property. •Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays •Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials •Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. •Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. #J-18808-Ljbffr

Best Match

Cook - Dietary Aide HCC

Pruit Health Ashburn, GA

JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1.Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2.Follows diet orders and NPO diet orders 3.Serves nourishments in accordance with procedural guidelines 4.Properly stores leftovers/ opened food 5.Follows procedures for serving partner meals 6.Offers menu substitutions and records them in accordance with procedural guidelines. 7.Complies with infection control policies in the work area 8.Delivers trays to patients/residents on halls and in dining area 9.Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10.Cleans all tables in the dining area after each meal 11.Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12.Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13.Removes garbage from kitchen areas and hoses out garbage containers 14.Scrapes dishes, washes dishes, pots and pans and stores properly 15.Records freezer and walk-in refrigerator temperatures in accordance with established procedures 16.Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17.Maintains supply stock and properly stores items according to established procedures 18.Sets up tray line and performs tray line service 19.Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20.Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures 21.Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22.Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23.Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24.Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25.Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: •Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. •Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. •Attend and participate in mandatory in-services. •Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. •Comply with corporate compliance program. •Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. •Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. •Follow established safety procedures when performing tasks and/or working with equipment. •Perform other related duties as necessary and as directed by supervisor •Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. •Demonstrates honesty and integrity at all times in the care and use of resident and facility property. •Follows standardized recopies •Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays •Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials •Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. •Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. #J-18808-Ljbffr

Cook - Dietary Aide HCC

PruittHealth Ashburn, GA

JOB PURPOSE: The Dietary Aide Assists with food preparation in accordance with our established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. KEY RESPONSIBILITIES: 1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.) 2. Follows diet orders and NPO diet order 3. Serves nourishments in accordance with procedural guideline 4. Properly stores leftovers/ opened food 5. Follows procedures for serving partner meal 6. Offers menu substitutions and records them in accordance with procedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in dining area 9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested 10. Cleans all tables in the dining area after each meal 11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately 12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbage container 14. Scrapes dishes, washes dishes, pots and pans and stores properly 15. Records freezer and walk-in refrigerator temperatures in accordance with established procedure 16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed 17. Maintains supply stock and properly stores items according to established procedure 18. Sets up tray line and performs tray line service 19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker 20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedure 21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager. 25. Uses food preparation equipment according to manufacturers instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. KNOWLEDGE, SKILLS, ABILITIES: •Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports. •Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required. •Attend and participate in mandatory in-services. •Honor patients/residents rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. •Comply with corporate compliance program. •Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. •Follow established safety regulations, to include fire protection & prevention, smoking regulations, infection control, etc. •Follow established safety procedures when performing tasks and/or working with equipment. •Perform other related duties as necessary and as directed by supervisor •Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. •Demonstrates honesty and integrity at all times in the care and use of resident and facility property. •Follows standardized recopie •Knowledge of emergency and disaster procedures of facility. Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency. Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holiday •Working knowledge and ability to comply with facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous material •Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems. •Corrects problem and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor immediately. Qualifications: MINIMUM EDUCATION REQUIRED: Sufficient education to demonstrate functional literacy MINIMUM EXPERIENCE REQUIRED: A minimum of one (1) year institutional food service experience as a cook. ADDITIONAL QUALIFICATIONS: (Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference. We are eager to connect with you! Apply Now to get started at PruittHealth! As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

Jobs for Registered Dietitian Nutritionist