Culinary Server - Franke

Job Summary:

The Server is responsible for the setup, cleaning, and breakdown of the dining room or workstation, ensuring that quality customer service is provided daily. The Server helps maintain the dietary department in a clean, safe, and sanitary manner, in compliance with current federal, state, and local regulations governing the facility.

Duties and Responsibilities:

1. Dining Room Setup and Cleanliness (30%)
   • Set up and break down the dining room for each meal service, ensuring proper table settings and cleanliness.
   • Maintain cleanliness and sanitation of the dining room, ensuring it is safe and welcoming for residents and visitors.
2. Customer Service (25%)
   • Provide exceptional customer service to residents, staff, and visitors, ensuring all dining needs are met in a timely and professional manner.
   • Interface with management, staff, and residents in a courteous and professional manner.
3. Compliance and Dietary Assistance (15%)
   • Understand and follow dietary restrictions, diet types, and consistencies used in the dietary department to ensure residents receive appropriate meals.
   • Assist in ensuring the dietary department adheres to federal, state, and local guidelines for cleanliness and safety.
4. Equipment Use and Maintenance (15%)
   • Properly use kitchen equipment such as silverware, dishwashers, coffee pots, and food shredders, ensuring they are cleaned and maintained according to safety standards.
   • Assist in the safe operation of kitchen equipment and report any issues to management.
5. Compliance and Training (10%)
   • Follow all HIPAA privacy regulations, maintaining confidentiality for residents and staff.
   • Attend all mandatory in-services, meetings, and training sessions.
6. Other Duties as Assigned (5%)

Qualifications:

• Education: High school diploma or equivalent required.
• Experience: Previous experience in a food service or healthcare setting preferred but not required.
• Skills: Ability to provide exceptional customer service and maintain professional conduct. Basic knowledge of diet types and kitchen equipment operation.

Physical Requirements:

• Ability to stand, walk, stoop, and move intermittently throughout the workday.
• Ability to lift, push, pull, and move equipment and supplies up to 25 pounds.
• Work is performed in a healthcare setting with potential exposure to infectious diseases, bodily fluids, and chemicals.
• Must be able to work various shifts, including weekends, holidays, and overtime as needed.