Dining Server-Meridian Village-PT-Evening

Lutheran Senior Services•Glen Carbon, IL

About The Position

The Dining Service Associate performs a variety of dining service functions to serve residents and maintain clean, sanitary, and organized dining areas, facilities, and equipment. The role may also assist with some aspects of food preparation. The position is based at Meridian Village and is part-time, evening shift.

Requirements

Ability to read, understand, and follow recipe instructions, diet orders, resident preference cards, and work assignments.
Willingness to perform routine, repetitive tasks with frequent interruptions.
Patience and tolerance when interacting with staff, residents, and family members.
Must have or be willing to receive a Hepatitis A vaccine if working within St. Louis County, in accordance with county health regulations.
Ability to stand and walk intermittently and to reach, stoop, bend, lift, carry, and manipulate food products, dietary supplies, and equipment.
Ability to work with chemicals and cleaning agents and withstand changes in temperature and humidity, including entering refrigerated storage areas and working near ovens, ranges, dishwashing machines, and steam tables.
Must be free from infections or diseases.

Nice To Haves

Previous dining service experience is preferred.

Responsibilities

Perform assigned dining service routines using dining utensils, supplies, and equipment.
Assist with dining service setup in dining rooms and at catered events; prepare beverages, salads, desserts, and other food items as instructed and according to recipes, ensuring food is served at proper temperatures and on time.
Set tables, stock buffets, and serve residents.
Complete dining-area cleanup and daily cleaning duties, including bussing tables, sweeping, mopping, vacuuming, washing dishes, removing trash, stocking and storing items correctly, and keeping work areas clean.
Assist with receiving and storing food and supplies.
Follow safety procedures and protocols required by EverTrue policy, regulations, and food-handling practices; promptly report hazardous conditions, defective equipment, and accidents or incidents to a supervisor.
Maintain required documentation, including recording food temperatures in HACCP logs, product usage and waste, and other necessary information.
Follow infection-control procedures, including proper handwashing, food storage and disposal, and use of protective clothing and equipment when handling waste and cleaning agents.