Position Purpose

Main responsibility is to provide an exceptional dining service to the elders. Also performs a variety of duties related to meal service including stocking, cleaning, catering, and dishing salads and desserts for meal service. Adheres to sanitation standards by keeping workstation clean and sanitary at all times.

• Sets up dining areas prior to meal serving time and is responsible for adhering to safety and sanitation standards.
• Greets residents as they enter and exit the dining room. Serves residents in a prompt, efficient, and courteous manner.
• Between meals, responsible for portioning and plating any salad or dessert items to be served during meal service. Participates as needed in salad and dessert preparation using standardized recipes and methods.
• Correctly plates and serves meals in dining room. Checks food temperatures before, during and after meal service times.
• Communicates any resident dietary needs or difficulties with meals to Dining Services Manger and Registered Dietician. Stays aware of diet changes.
• Leaves dining rooms in a clean and sanitary manner. Ensures that any food left in areas is properly stored, covered, labeled, and dated. Out-dated items are discarded appropriately after recoding on food loss report.
• Maintains a professional appearance at all times, clean and well-groomed per handbook and department standards.
• Demonstrates complete understanding of department policies and procedures.
• Exhibits outstanding attendance and punctuality and takes corrective action to prevent recurring absences.
• Develops a positive working relationship with department and organization staff. Avoids conflict.
• Participates as required, in Silver Chair training, departmental in-services, ServSafe training and reviews fire safety and disaster plans.
• Completes shift work, as assigned, timely and thoroughly in accordance to department standards.
• Delivers room trays when needed.
• Discards of waste and recyclables.
• Monitors beverage temperatures and hold times to maintain safety and quality.
• Operates the computerized Point-of-Sale system to correctly enter meal charges and a-la-carte purchases for residents and employees and monitors guest counts of meals to share trending information with supervisors.