Server-Full Time-AM/PM Shift

I. BASIC PURPOSE OF POSITION:

The server is responsible for food delivery and service to all building program to include but not limited to the Leichtag Family Assisted Living, The Katzin–Memory Care, GHC-Healthcare Center, GRC – independent Living.
 

II. CUSTOMERS/CLIENTS SERVED BY POSITION:

The Leichtag Family residents, family member, guests, potential residents, in-house staff and outside catering for the community/public; Mel’s and outside catering.
 

III. OUTCOME WHEN JOB IS DONE WELL:

Residents provided food within dietary and Kosher restrictions. Residents and family pleased with meals received.
 

IV. EDUCATION REQUIREMENTS:

High School education preferred.
 

V. EXPERIENCE REQUIREMENTS:

Six (6) months experience as server in healthcare environment. Will train motivated server.
 

VI. SKILLS, LICENSE, CERTIFICATION AND/OR SPECIAL TRAINING REQUIREMENTS:

Able to be a team player, Food handlers card. Able to pass pre-employment physical, TB exam, and able to obtain a fingerprint clearance as required by our licensure.
 

VII. ESSENTIAL JOB DUTIES THAT MUST BE SAFELY PERFORMED WITH OR WITHOUT REASONABLE ACCOMMODATION WITHOUT POSING A DIRECT THREAT TO OTHER EMPLOYEES, RESIDENTS OR SELF:

WORK PERFORMANCE – job knowledge, quality, productivity, planning, creativity, initiative  SPECIFIC TO SERVING IN GHC/SKILLED NURSING

1. Maintain GHC dining room equipment and supplies in a safe and cleanly manner. Stock as necessary.
2. Verifies with Diet Aide, RD and nurses for admissions or discharges. Plan altered seating arrangements as needed.
3. Reviews GHC refrigerators for temperature, sanitation, cleanliness and stock.
4. Arrange, set and reset tables with flatware, linen, china and meal tickets.
5. Responsible for clean-up of the dining room and stocking and clean-up of the satellite kitchens.
6. Assist and supervise residents in Dining Room.
7. Delivers food to tables and helps residents by opening milk, providing straws as needed may need to cut food as time allows,
8. Make rounds to each table to determine satisfaction and intake. Report concerns to nurses and RD and hand over alternative if necessary.
9. Record and report food preferences and intolerances to RD and Diet Aide.
10. Record temperature of freezer, RNA room, Terrace room and refrigerator.
11. Retrieve clean china, flatware and table cloths from kitchen before each meal to reset tables appropriately with meat or dairy.
12. Serve food as assigned/PRN in GHC Garden dining room according to prescribed diet order/food allergies/resident preference
13. Record food temperatures as assigned.

SPECIFIC TO SERVING IN ASSISTED LIVING

1. Check the previous day's needed supply list and assemble the required items to stock AL satellite kitchen – storeroom, fridge, dishes, and checks dates.
2. Transport meals to the A.L. satellite dining rooms and plate food and assist resident caregivers in serving meals.
3. Clean first and second floor dining room and satellite kitchen.
4. Maintain equipment and supplies in a safe manner and notify manager as needed.
5. Notify A.L. Director of any observed concerns with residents.
6. Checks and records temperatures of food, fridge, dishmachine. Check sanitizer level of dish machine.
7. Record guest meals and turn information into Asst Director of Culinary Services
    

IN GENERAL FOR ALL DINING SERVICES

1. Obtain orders, serve meals promptly and courteously.
2. Assist in clearing and resetting tables.
3. Clean spills on chairs and carpet after meals.
4. Complete appropriate side-work as assigned.
5. Positive attitude for a pleasant serving atmosphere.
6. Reviews station assignment and is prepared to serve when residents begin arriving for their meal time.
7. Able to be a team player and demonstrates positive attitude and ability to work well with people and staff.
8. Able to lift tray filled with six plates and fully loaded food containers and push cart weighing 50+ lbs.
9. Maintains respect for residents' confidentiality and privacy.
10. Set up salad , beverage and dessert carts.
11. Responsible for the service of foods in the sequence in which they were ordered.
12. Ensure the timely removal or replenishment of bread, drinks, condiments, etc.
13. Proper and complete bussing of tables throughout the meal at every course.
14. Responsible for knowing table numbers and seat positions.
15. Sets up service stations with proper food and beverage condiments, glassware, dishware, silverware, etc. in order to prepare for the servicing of residents and guests.
16. Responsible for proper sanitary use and storage of utensils consistent with the health department guidelines.
17. Observes the Kosher culinary policies and procedures.
18. Assists when necessary the training of new servers.
19. Must remember resident’s names, likes and dislikes.
20. Enjoys public contact with mature adults by responding to questions and requests in a positive manner.
21. Responsible for the proper timing between courses.
22. Anticipate the needs of your guests. It is better to offer and be refused than not to offer at all.
23. Responsible for knowing the foods being served and how they are prepared, including their major ingredients and how they can be altered, ie: sauce on side Be prepared to make recommendations.
24. Delivers and returns room Service trays in a timely and efficient manner.
25. Helps keep the breakfast bar stocked and clean throughout meal period, within Kosher Culinary Laws.
26. Keeps service stations clean and neat before, during and after service Including sweeping and mopping as required.
27. Reports to supervisor any unsafe conditions or unsafe practices you may observe.
28. Responsible for a knowledge of the facility’s services and amenities sufficiently well to appropriately answer resident’s and guest’s questions.
29. Perform various other tasks as needed in the department as required by the Asst Director or Director of Culinary Services, or Lead Server.
30. Responsible for personal safety, sanitation, cleanliness and proper us of personal protective equipment (PPE)
     

FACTORS AFFECTING WORK PERFORMANCE - attendance, dependability, achievement, interpersonal skills

1. Regular, punctual attendance. Flexibility in schedule as it may include some weekends, evenings and holidays.
2. Additional duties as assigned by supervisor.
3. Attend department staff and "All" employee staff meetings.
4. Timely completion of work assignments.
5. Be a team player and able to get along well with co-workers and other departments.
    

MISSION, VISION, POLICY AND REGULATIONS - SV Philosophy, Judgment & Adherence to policy

1. Familiarize self with Seacrest Village mission/vision, rules, policies and procedures and same with the Jewish Tradition as observed by our residents, family and guests.
2. Observes safety regulations; to include but not limited to wearing appropriate safety equipment, reporting work related injuries, using proper body mechanics, respond timely to fire/disaster drills/alarms and wear security access name badge at all times.
3. Payroll/HR- use current computer system to follow timekeeping policy utilizing timeclock to record all hours worked to include mandatory meal period of thirty minutes by the 5^th hour of work and OT is authorized by supervisor.
4. Wear appropriate clothing per facility and uniform policy.
5. As a matter of SV policy and federal and state law; attends HIPAA training, follows HIPAA confidentiality and privacy policy, applies “minimum necessary”, “needs to know” guidelines on all PHI information and reports non-compliance violations to Privacy Officer.
6. As a mandated reporter per DOJ requirements; attends Mandated Reporter Abuse training meetings, will report all abuse incidents; physical, emotional, financial, sexual, verbal, completing the 1) SOC 341 form, mailing or faxing, 2) calling the ombudsmen and/or department of health services; for Assisted Living and Independent Living, call ombudsmen, and APS (adult protective services), and 3) informing supervisor so resident can be protected.
7. Follow the corporate compliance standard and employee code of conduct, of performing work with an ethical behavior and utilizing proper business conduct and professional practice, that complies with applicable laws, rules and regulations; as serving the residents, preserving the organizational reputation, maintaining resident/employee trust, community respect. Reports non-compliance or concerns to Corporate Compliance Officer.
    

VIII. EQUIPMENT REQUIRED IN THE PERFORMANCE OF ESSENTIAL JOB DUTIES:

Vacuum cleaner, food & beverage equipment, refrigerator, food transport carts, 2-way radios, phone, computer.
 

IX. NON-ESSENTIAL JOB DUTIES:

Host/Hostess, Wash and dry linens, Serve meals in Goldberg Residence Court if requested.
 

X. PHYSICAL DEMANDS

While performing the duties of the job, the employee is regularly required to stand and walk on their feet for several hours at a time. Hands, fingers, arms are frequently used for holding, stretching, and reaching. The employee will be expected to be able to climb or balance, kneel, stoop, bend and crouch. The employee must be able to lift or move, unassisted, up to 25 lbs. Vision and hearing are required due to the safety of our residents. Excellent vision and hearing. Good verbal communication. Able to push cart weighing 50+ lbs.

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