Job Details
Job Location
Pilgrim Place In Claremont - Claremont, CA
Position Type
Part Time
Salary Range
$20.00 - $21.00 Hourly
Description
R08/17
POSITION DESCRIPTION
Hours: PT-24 hrs per week 6:00am-2:30pm or PT - 32 hrs per week 10:30am-7:00 pm (must have open day availability)
Assist in food preparation and serving of meals in Dining Rooms.
CORE VALUES
Every job at Pilgrim Place is critical to the overall success of the organization. All employees are expected to demonstrate behaviors in line with the following five core values that all relationships involving staff at Pilgrim Place are based:
Future Oriented - We think about and work toward making Pilgrim Place a community where seniors want to live and employees committed to excellence want to work.
Innovative - We look for new and creative ways to change and improve how we perform our job day-to-day and work productively with others.
Respect - We appreciate each other's talents and contributions, and treat one another with courtesy, dignity and trust.
Service Driven - We listen to and anticipate the needs of residents, staff, volunteers, and visitors, and "go the extra mile" to provide the highest levels of satisfaction to all we serve.
Teamwork - We communicate and work together to identify and solve problems, carry out day- to-day responsibilities, and accomplish common goals.
ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Prepare assigned food items for Cook, Baker, and salads. Including but not limited to following production lists, cleaning and preparing raw vegetables and fruit.
2. Prepare dining room for meal service.
3. Service and clean up of meal following proper procedures of service and clean up.
4. Follow proper laundry procedures when assigned.
5. Follow proper cleaning procedures for all work areas including storeroom, refrigerators, dish room, and equipment used.
6. Assist with special functions as assigned (preparation, serving, and clean up).
7. Assist in organizing, rotating and properly storing supplies, keeping areas clean and maintain good sanitation.
8. Maintain high standards of sanitation and adapting HACCP (Hazard Analysis Critical Control Point) principles to the operation.
9. Attend meetings and serve on various employee committees as assigned.
10. Practice good safety and sanitation habits (which includes following dress code, wearing proper hair coverings, proper use of gloves, back support, and equipment), and participate as a Safety Team member.
11. Perform other duties as assigned including assignments by Supervisor, Lead and/or Cook.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be interpreted as all-inclusive. Supervisors as deemed appropriate may assign additional functions and requirements.
Qualifications

1. Prefer one year experience in quantity food service and production.
2. Ability to read and follow verbal and written instructions.
3. Ability to maintain confidentiality in a variety of circumstances and to make sound judgments.
4. Ability to report to work on time and complete the assigned work shift.