Food Service Worker Per Diem

Episcopal SeniorLife Communities•Rochester, NY

About The Position

Episcopal SeniorLife Communities provides services ranging from skilled nursing and restorative care to housing, assisted living, and community-based wellness programs. The organization is committed to meeting individual needs in a culturally competent manner and supporting families and loved ones through transitions. The Food Service Worker prepares and serves meals for residents, including finishing menu items, plating and garnishing food, taking orders, and serving meals. The role also includes cleaning and resetting dining areas, washing dishes, recording dish machine and sink temperatures, removing garbage, sweeping and mopping, preparing supplies for upcoming meals, stocking units, and labeling and delivering nourishments. The position is per diem, with shifts listed as 4:00 p.m.–7:00 p.m. Monday through Friday and 6:30 a.m.–2:30 p.m. on weekends. The pay rate is $17.00 per hour.

Requirements

Must pass the Serve Safe test on cooking, holding, plating, and serving food.
Ability to represent the Episcopal Church Home and interact effectively with vendors and service contractors.
Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors, and the general public.
Ability to stand for prolonged periods and routinely walk in and around the kitchen and dining area.
Ability to occasionally lift 30 pounds and routinely lift 25 pounds without assistance.
Ability to sit, talk, and hear.
Close, distance, peripheral, and color vision, and the ability to adjust focus.

Responsibilities

Finish cooking menu items.
Plate and garnish resident entrees, salads, soups, and desserts.
Take resident orders and serve food in accordance with established standards.
Clear and reset tables for the next meal.
Perform special cleaning tasks as assigned by the chef manager or food service manager.
Prepare supplies for the next meal.
Perform basic cold food production.
Wash pots, pans, and dishes.
Record temperatures for the dish machine and three-bay sink to ensure proper concentration and cleaning procedures.
Remove garbage as needed.
Sweep and mop floors as assigned.
Serve resident meals as needed.
Stock each unit's bulk needs according to par levels.
Set up and plate food according to ticket orders.
Clear resident dining tables.
Label and deliver nourishments at assigned times.
Adhere to the department's standard of dress.