Description:

Department:

Dietary FLSA:

Non-Exempt Supervisor Responsibilities:

None Reports To:

Dietary Director Job Summary Serves dining room waiter-style in a professional, courteous manner while correctly identifying each resident and maintaining confidentiality. Provides assistance in food service operations including tray delivery, sanitation, and resident support. Essential Knowledge, Skills and Core Competencies Principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards, and evaluating satisfaction). DHS dietary regulations. Listening actively and attentively. Communicating clearly and appropriately. Conveying information effectively. Recognizing others' reactions and being able to respond accordingly. Understand spoken information and ideas. Communicate clearly so others understand. Read and interpret information and apply to general rules/conclusions. Work effectively in a team environment.

Requirements:

Education & Experience High school diploma or equivalent (preferred). Current students considered. Prior experience in food services preferred. Essential Duties & Responsibilities Maintain sanitation of dining rooms, private dining rooms, kitchen, refrigeration, and storage areas. Set up, clear, and clean dining areas. Wash dishes and utensils. Deliver resident meal trays and food items per procedures and quality standards. Refill hot beverages and handle substitutions or corrections according to menu. Communicate relevant information to staff and clinical team regarding nourishment. Maintain stock in dining and storage areas; restock tables daily. Take out garbage and sanitize work areas; perform cleaning tasks per schedule. Greet and assist residents courteously; maintain professionalism with coworkers. Attend and participate in staff training and meetings. Assist in resident safety and quality improvement by reporting unsafe conditions and involving residents/families in care processes. Act as an ambassador for service excellence, modeling respect, dignity, and teamwork. Other duties as assigned by Cook or Dining Director. Physical & Mental Demands Standing, walking, talking, hearing instructions. Using hands for handling/feeling objects, pushing/pulling, stooping, kneeling, crouching, and crawling. Reaching with hands/arms; tasting or smelling. Lifting (up to 50 lbs occasionally, 20 lbs frequently). Continuous concentration, memory, problem solving, and interpersonal communication.

Working Conditions Environment:

Primarily indoor.

Risks:

High/low temperatures, loud noise, fumes, bloodborne pathogens (PPE required as applicable).

Protection:

Use of gloves, masks, and other PPE as appropriate.