HC Lead Server

Dallas Retirement Village•Dallas, OR

16h•$16 - $18

About The Position

The Lead Server is responsible for maintaining a dining room atmosphere conducive to a quality dining experience by setting standards of service and ensuring that those standards are met. The Lead Server is responsible for daily inspections of the dining rooms. The Lead Server acts as a liaison between the servers and the Dietary Manager. The Lead Server ensures that the dining experience is pleasant and that the physical environment is maintained according to standard. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Performs duties of the server during meal service times and assist residents with other dining needs as needed in a timely manner. Clear, clean and set dining room tables as needed in a manner consistent with proper procedures to avoid cross contamination. Perform dishwashing and cleaning procedures as needed. Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures. Schedule and assign routine and additional tasks to the dining room staff. Orient, train and schedule the dining room staff and participate in periodic in-service meetings as scheduled. Mains and ensures an orderly and clean pantry. Ensures adequate floor stock is maintained and proper labeling/dating procedures are followed in pantries. Provides documentation of food and equipment temperatures as assigned. Properly labels and stores food items. Mains acceptable standards of personal hygiene and complies with department dress code. Attends in-service training and education sessions as assigned. Participates in campus foodservice supervisor training. Identifies and makes suggestions for improvements in quality service and menus as well as atmosphere, décor, maintenance and other areas as applies to the dining experience.

Requirements

Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic, uses a cash register and make change.
Must have a minimum of one year customer service experience.
Must be able to obtain a Food Handlers card and able to successfully complete Serv-Safe training.
Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.
Must be able to perform duties in a timely manner consistent with the needs of the residents, dining room standards, and assigned schedules.
Must be able to understand and effectively support and apply DRV policies and procedures as they apply to circumstances that arise.

Nice To Haves

Prior leadership and/or foodservice experience preferred.

Responsibilities

Performs duties of the server during meal service times and assist residents with other dining needs as needed in a timely manner.
Clear, clean and set dining room tables as needed in a manner consistent with proper procedures to avoid cross contamination.
Perform dishwashing and cleaning procedures as needed.
Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures.
Schedule and assign routine and additional tasks to the dining room staff.
Orient, train and schedule the dining room staff and participate in periodic in-service meetings as scheduled.
Maintains and ensures an orderly and clean pantry.
Ensures adequate floor stock is maintained and proper labeling/dating procedures are followed in pantries.
Provides documentation of food and equipment temperatures as assigned.
Properly labels and stores food items.
Maintains acceptable standards of personal hygiene and complies with department dress code.
Attends in-service training and education sessions as assigned.
Participates in campus foodservice supervisor training.
Identifies and makes suggestions for improvements in quality service and menus as well as atmosphere, décor, maintenance and other areas as applies to the dining experience.