Independent Living Bistro Dining Associate Part Time 7009

Independent Living Bistro Dining Associate Part-Time 

Job #7009

Part-time and PRN Positions available

Shifts:

9:30 am – 2 pm

10:30 am – 7 pm

2 pm – 8 pm

4 pm – 8 pm

Attention Servers/Students

Come join our Dining Team & take advantage of a steady income every 2 weeks.

No late nights, off by 8:00 pm

Great working conditions, work with residents & staff that have had both vaccines. Uniforms furnished. 

Must have a friendly and outgoing personality and the ability to serve residents in a timely and efficient manner. Customer Service/food service experience preferred. Must be available weekends and holidays.

Must be able to consistently walk and stand for approx. 4 hours at a time. 

We also offer a generous benefits package including; Medical, Vision, 403b, Scholarship Program, Plus, other great benefits!

Position Summary:

• Performing a variety of services in all dining areas including waiting on assigned tables, taking orders, setting and busing tables.
• Assuring that all shift duties are thoroughly completed before the close of each shift period
• Setup and clean-up of special functions as assigned
• Cleanliness and proper arrangement of tables
• Understanding - before each meal period - every menu item and special, well enough to answer diners’ questions
• Properly greeting all residents and guests
• Adherence to all sanitation and food handling protocols
• Adherence to all safety policies & procedures of Deerfield Retirement Community and regulatory authorities.
• Maintenance of confidentiality of all pertinent resident information to assure residents’ rights and employee confidentiality are protected

• Assuring that all dining services protocols and procedures are followed in accordance with established policies

• Proper personal appearance and hygiene according to established procedures
• Attendance and participation in in-service training (IST) programs
• Attendance and participation in cross training programs with Diet Clerks for secondary job responsibilities
• Reporting of all hazardous conditions or equipment
• Reporting of all accidents / incidents
• Preparation of routine set-up of dining room for next day and/or special holidays
• Maintaining quality level of service as defined
• Attend meetings as necessary
• Assignment to various dining areas within the facility
• Performance of other duties as deemed necessary and appropriate, or as may be directed

Physical Environment/Working Conditions:

• Walks, stands, bends, stoops, reaches and lifts most of the day.
• Must be able to tolerate a noisy, hot, humid environment; as well as cold temperatures from refrigerators and freezers.
• Must be able to lift 50 pounds and push food carts weighing up to 100 lbs.
• Is subject to frequent interruptions.
• Exposure to detergents & chemicals used in cleaning.
• Must function independently, have flexibility, personal integrity, and the ability to work with residents, personnel, support agencies, and outside agencies.
• Works beyond duty hours, on weekends, and in other positions temporarily, when necessary. 

Education and Experience:

• Must possess or be working towards a High School Diploma or equivalent.
• Must be able to read, write, speak, and understand the English language.

Knowledge, Skills and Abilities:

• Must possess basic mathematical skills.

• Good communication skills; must be able to demonstrate effective reading, writing, speaking and analytical skills.

• Must be able to work overtime, holidays, weekends as assigned
• Must be able to interface with people at all levels and with residents in a positive and professional manner

Specific Requirements:

• Must possess the ability to work harmoniously with other personnel. 
• Must possess the ability to deal tactfully with residents, family members, visitors, and the general public. 

• Must maintain the care of equipment, appearance of the dining areas, and minimize the waste of supplies.
• Assisting in the processing of meal tray slips such as heading and distribution and collection of menus
• Preparation of cold production in accordance to health care menus
• Checking menu for accuracy with production prior to meal services
• Assembly of trays and other supplies and placement of appropriate food items.
• Delivery of meals and nourishments at specified times
• Busing of trays at end of meal service
• Completing all work assignments prior to end of shift, inclusive of cleaning work areas

Tools and Equipment Used:

• Production and service line equipment and utensils
• Trays and tray carts
• Smallwares
• Hot beverage machines