Job Description: 

Introduction:
 

At EverTrue, team members at all levels find their calling in our mission of Older Adults Living Life to the Fullest. In this work environment, all team members are part of a community and appreciated by the people they work with – residents and coworkers – every day. 

Summary:

Responsible for the supervision of dining services staff in the setting up of tables, serving food, dishwashing, cleaning and maintenance of the dining room and kitchen and customer service related to the dining experience of residents. Ensures that food is handled in accordance with sanitary standards and recognized food serving standards.

Essential Duties and Responsibilities:

1. Supervises the dining services staff on a shift to provide a high degree of customer service to residents related to the dining experience. Makes rounds during meal service to solicit customer/resident feedback and follows through on negative situations.

2. Assists in the recruitment, interviewing, selection, and training of dining services staff. Ensures all staff is properly trained in all job-related functions through various department training programs, including the mentoring program.

3. Schedules department work hours (including vacation and holiday schedules), personnel, and work assignments. Counsels and coaches staff as needed and ensure all staff follows established departmental policies and procedures, including appropriate dress codes.

4. Ensures that trained and authorized personnel operate the department’s equipment in a safe manner. Submits accident reports in a timely manner. Makes sure that equipment is available and in good working order.

5. Recommends to the Dining Service Manager/Director the equipment and supply needs of the department. Maintains an adequate level of stock of staple/non-staple food, supplies, equipment, etc.

6. Inspects all food storage areas, utility/janitorial closets, etc., for cleanliness, organization, and supply control. Participate in inspections made by authorized government agencies.

7. Ensures dining service personnel follow practices for the safe handling of food including: established infection control procedures, maintaining temperature logs on food and refrigeration and conducting weekly sanitation and follow through.

8. Participates with the Dining Service leadership team in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department.

9. Participates in resident centered-care meetings and/or activities, supporting resident-directed care.

10. Assists in setting up for special functions involving residents, other departments and communities including scheduling and supervising staff.

Qualifications, Knowledge, Skills & Abilities:

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily.

• Supervisory experience in dining services in a health care facility preferred
• Certification in Food Service Sanitation
• Ability to lead a team with good organization, decision making and communication skills
• Strong customer service skills and ability to engage residents
• Must have or be willing to receive a Hepatitis A vaccine if working within St. Louis County (in accordance with County health regulations)

Physical Requirements and Working Conditions:

The physical activities, work environment and demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.

May need to lift, push, pull and move equipment, supplies, etc., in excess of 50 pounds throughout the work day; Employee regularly required to stand, walk, use hands to handle, finger, or feel objects, tools, or controls and talk to hear; Employee frequently required to sit, reach with hands and arms, stoop, kneel, crouch, or crawl; Employee occasionally required to climb or balance self; Employee occasionally required to taste or smell; Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times hostile residents within the facility; Employee will work in a lighted and ventilated working area that has its own temperature control system (air conditioning and heat); Subject to frequent interruptions; Subject to falls, burns, odors, etc., throughout the work day; May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B virus; Subject to sudden temperature changes; The noise level in the work environment is usually moderate; Appropriate ergonomic and personal safety equipment is provided as needed

The employee must have the ability to lift and carry a 27in long tray weighing 20lb from a height of 36 inches and carry a distance of 100 feet; walk continuously for ½ mile; push and/or pull a 180lb sled a distance of 20ft requiring 30lbs of force; push a wheelchair with a load of 200lbs for a distance of 100ft; push/pull 30lbs; and perform 1 full squat.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state, and local laws and standards.

Additional Information:

N/A