REQUIRED QUALIFICATIONS

• Minimum 16 years old
• Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to speak in sentences.
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with standardized situations with only occasional or no variables.
• Ability to add and subtract two digit numbers. Ability to count.

PREFERRED QUALIFICATIONS

• Experience in customer service preferred.

PURPOSE OF THIS POSITION

This position is the designated point of contact with the residents. This position offers service excellence and quality meals.

JOB DUTIES/RESPONSIBILITIES

Duty 1: Demonstrates the knowledge and skill necessary to provide dietary services to the needs of both internal and external customers.
Duty 2: Demonstrates leadership and personal accountability for performance to ensure quality food service is given to each and every customer
Duty 3: Maintains the dietary department in a safe and sanitary manner.
Duty 4: Serves meals as needed to comply with therapeutic diets ensuring they are presentable in appearance and palatable
Duty 5: Making sure to serve what the resident choose in the correct portion size.
Duty 6: Ensure that all ordered items are available and prepared
Duty 7: Adheres to the unit standards of dress, and attend all scheduled meetings as well as mandatory competency training.
Duty 8: Displays service excellence as evidenced by practicing the mission and values of the organization to promote resident satisfaction.
Duty 9: Complies with organizational policies, procedures and practices to ensure quality job performance and regulatory compliance.
Duty 10: Maintains communications with management regarding all situations.
Duty 11: Keeping area clean so we are meeting our sanitary requirements
Duty 12: Complete net learning in the assigned time frame and keeping email active
Duty 13: Be aware of safety hazards and report them promptly
Duty 14: Keep area where working clean and sanitary. Monitor dining areas prior to and after meals to ensure that tables, chairs and utensils are clean. Condiments receptacle should be restocked every meal. Monitor beverage supplies, prepare, and serve beverages for each meal according to schedule