COO Jobs at PruittHealth with Visa Sponsorship
COO jobs at PruittHealth sit at the intersection of post-acute care operations and multi-site leadership, overseeing nursing facilities, home health, and hospice services across several states. PruittHealth has a track record of sponsoring senior operational leaders through employment-based and nonimmigrant pathways.
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Get Access To All JobsJOB 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:
-
Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)
-
Follows diet orders and NPO diet orders
-
Serves nourishments in accordance with procedural guidelines
-
Properly stores leftovers/opened food
-
Follows procedures for serving partner meals
-
Offers menu substitutions and records them in accordance with procedural guidelines.
-
Complies with infection control policies in the work area
-
Delivers trays to patients/residents on halls and in dining area
-
Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/tea as requested
-
Cleans all tables in the dining area after each meal
-
Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately
-
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.
-
Removes garbage from kitchen areas and hoses out garbage containers
-
Scrapes dishes, washes dishes, pots and pans and stores properly
-
Records freezer and walk-in refrigerator temperatures in accordance with established procedures
-
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
-
Maintains supply stock and properly stores items according to established procedures
-
Sets up tray line and performs tray line service
-
Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker
-
Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures
-
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.
-
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.
-
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.
-
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.
-
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 recipes
- 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:
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.
For Florida Job Postings Only:
For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit https://info.flclearinghouse.com
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:
-
Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)
-
Follows diet orders and NPO diet orders
-
Serves nourishments in accordance with procedural guidelines
-
Properly stores leftovers/opened food
-
Follows procedures for serving partner meals
-
Offers menu substitutions and records them in accordance with procedural guidelines.
-
Complies with infection control policies in the work area
-
Delivers trays to patients/residents on halls and in dining area
-
Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/tea as requested
-
Cleans all tables in the dining area after each meal
-
Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately
-
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.
-
Removes garbage from kitchen areas and hoses out garbage containers
-
Scrapes dishes, washes dishes, pots and pans and stores properly
-
Records freezer and walk-in refrigerator temperatures in accordance with established procedures
-
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
-
Maintains supply stock and properly stores items according to established procedures
-
Sets up tray line and performs tray line service
-
Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker
-
Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures
-
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.
-
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.
-
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.
-
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.
-
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 recipes
- 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:
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.
For Florida Job Postings Only:
For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit https://info.flclearinghouse.com
See all 44+ COO Jobs at PruittHealth
Sign up for free to unlock all listings, filter by visa type, and get alerts for new COO Jobs at PruittHealth.
Get Access To All JobsTips for Finding COO Jobs at PruittHealth
Frame your credentials around post-acute care
EB-2 and EB-3 petitions require documented evidence of advanced expertise. Compile credentials that speak directly to skilled nursing or long-term care operations, since PruittHealth's COO hires are evaluated against healthcare-specific standards, not general executive backgrounds.
Target PruittHealth's multi-state operational footprint
PruittHealth operates across the Southeast, so COO candidates with regional experience managing distributed care facilities across state lines are a stronger fit than candidates with single-site or acute hospital backgrounds. Tailor your application to reflect that scope.
Clarify TN eligibility before applying
Canadian and Mexican nationals pursuing this role should verify that their specific job duties satisfy the TN management consultant classification, since COO titles in healthcare can be structured differently across facilities. A USCIS-recognized qualifying position description matters here.
Align your offer letter to PERM wage requirements
If your path involves an EB-2 or EB-3 Green Card, the offered salary must meet DOL prevailing wage for a COO in the relevant state. Confirm this with your employer before signing, since a wage shortfall requires a new PERM labor certification and restarts the clock.
Use Migrate Mate to filter open COO roles at PruittHealth
PruittHealth lists COO openings across multiple facilities at different times. Use Migrate Mate to filter active roles by visa type and location, so you're applying to positions where sponsorship is confirmed rather than speculated.
Account for healthcare licensing in your F-1 OPT timeline
If you're on F-1 OPT, the 60-day grace period leaves little room for credentialing delays. State-level healthcare licensing requirements for senior operational roles can add weeks to your start date, so initiate any required applications before your current position ends.
Frequently Asked Questions
Does PruittHealth sponsor H-1B visas for COOs?
PruittHealth's sponsorship activity for COO roles is concentrated in employment-based Green Card pathways (EB-2 and EB-3) and nonimmigrant categories like TN visa and F-1 OPT rather than H-1B visa. COO positions are senior operational roles, and the company's sponsorship approach for this function reflects the longer-term nature of executive hires rather than annual H-1B cap-subject filings.
How do I apply for COO jobs at PruittHealth?
Applications go through PruittHealth's careers portal, where COO openings are listed by facility or region. Because postings appear and close at different times across their Southeast network, checking regularly matters. Migrate Mate aggregates these listings and filters by visa sponsorship, which makes it easier to identify active COO roles where international candidates are considered.
Which visa types are commonly used for COO roles at PruittHealth?
COO hires at PruittHealth have been supported through EB-2 and EB-3 employment-based Green Card sponsorship, F-1 OPT for candidates recently completing advanced degrees, and TN status for qualifying Canadian and Mexican nationals. Each pathway has different eligibility criteria and timelines, and the right fit depends on your nationality, degree level, and how quickly you need work authorization.
What qualifications does PruittHealth expect for COO candidates?
PruittHealth COO roles typically require a graduate degree in healthcare administration, business, or a related field, combined with significant experience managing multi-site post-acute or long-term care operations. Candidates with a background in skilled nursing facility oversight, regulatory compliance, and regional P&L responsibility are a closer match than those coming from acute hospital or outpatient settings.
How do I understand the sponsorship timeline for a COO role at PruittHealth?
For EB-2 or EB-3 Green Card pathways, expect a multi-step process: PERM labor certification through DOL, I-140 petition with USCIS, and then adjustment of status or consular processing. The full timeline can range from one to several years depending on your country of birth and priority date. If you're on F-1 OPT, your authorization window is finite, so aligning your offer and filing timeline with your OPT expiration date is critical.