BETHESDA NORTH POINTE CULINARY SERVER JOB DESCRIPTION Job Summary: To provide residents well prepared nutritious meals served with individual thoughtfulness. Job Relationships: • Reports to: Head Chef • Interrelationships with: Culinary team team, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Residents and Resident’s families, Volunteers, Venders • External Contacts: Visitors, delivery persons Hours of Work: Part-time evening shifts. Dress Code: Per Culinary Policy and Procedure Essential Requirements of Work: • Experience • Previous food service experience desirable • Previous long-term care experience desirable • Personal • Must be able to read English • Write and perform mathematical formulations • Must be willing to learn • Must be able to follow directions and perform assigned tasks, be self-motivated • Must be in good physical and mental health • Must be able to work cooperatively with others in a proximity and teamwork capability • Must have efficient time management skills • Ability to complete assigned duties in required time • Job Knowledge • Knowledge and ability to operate and maintain upkeep of large and small equipment • Understanding of daily menu requirements and personal diet requirements • Understanding of sanitation and safety requirements Knowledge, Skills and Ability for Full Performance: • Plan work schedule for the day based upon the menu and cleaning schedule. • Meet meal time schedules • Must be able to work with and secure the cooperation of fellow dietary employees in order to implement the meal • Must work with geriatric residents showing care and empathy • Must be self motivated in the absence of the dietary manager • Must be knowledgeable in weights and measures • Must be knowledgeable in the storage of food products • Must be knowledgeable in therapeutic diets • Must be understanding of sanitation and safety measures to meet state and federal regulations • High level of proficiency and time management to meet meal regulations time • Must have the capacity to operate commercial equipment • Must be in good physical and mental health Physical Demands of the Job: • Occasionally lifting to 50 pounds • Exposed to temperature extremes in kitchen and storage areas • Will receive education regarding safe work habits due to exposure to cuts, burns, falls, and lifting • Stand, stoop, bend, and walk during all of scheduled shift • Ability to work with detergents, chemicals and ware washing assignments Mental Demands of the Job: • Understanding of therapeutic diets and the special needs of residents • Maintain mental alertness in order to accurately follow dietary menus and resident therapeutic diets and textures, and requests while managing time regulations Quality Performance Results In: • Meeting the mission statement of the Dietary Department, which is serving residents nutritious meals that have a nice appearance and prepared with individual thoughtfulness • Residents are well nourished, happy and healthy • Meeting or exceeding all state and federal requirements Effect of Error: • If resident receive incorrect food according to the menu and diet card this could result in. • Choking • Illness • Diabetic reaction • Allergic reaction • Insufficient nutrition • Improper hydration • Poor work habits can cause injury to employee or resident • Poor food and sanitation practices could cause food borne illnesses • If quality of prepared food is poor, income goes down due to decline in customers • Nutritional needs of the vulnerable are not met • Dissatisfaction among residents and families Principle Job Responsibilities: Responsibility: Ensure proper sanitation and safety measures are followed at all times. • Follows sanitation and safety techniques in operation and cleaning of all equipment. • Uses proper sanitation and safety procedures during workday. Responsibility: Participate positively and with a smile in the timely and accurate and attractive service of meals to residents and other customers. • Dish up salads, desserts, beverages, bread and condiments • Assist in dining room service of setup and serving resident’s meals, recording intake of residents and cleaning up. • Prepare between meal nourishments and supplements, Delivers and cleans up snack carts • May assist in receiving and storage of food supplies • Participates positively in effective communication with nursing and family in regards to special needs of the resident • Records and carries out any resident dietary changes Responsibility: Wash dishes on a timely basis meeting or exceeding all state and federal requirements. • Washes dishes following meals • Washes pots and pans during shift • Monitor dishwasher temperatures, procedures and performance Responsibility: Miscellaneous • Complies with all facility policies • Follows through on resident’s rights • Attends in-service and all necessary training • Works to meet the goals of the facility with enthusiasm and spirit of cooperation and integrity • Other jobs as assigned by Supervisor