Dietary Aide

Dietary Aide / Part-Time# Dietary Aide / Part-TimeLegal Address - Milwaukee, WI 53202## Description**Join the Saint John’s Dining Team!** We’re looking for great people to join our team and be part of a community where your work truly makes a difference. At Saint John’s, our Dining Department offers multiple dining venues and a variety of service styles, from casual to elevated dining experiences. This variety provides opportunities to cross-train, learn new skills, explore different areas of hospitality, and grow your career within our department. We offer competitive pay, weekend differentials, holiday bonuses, annual raises, excellent benefits, tuition reimbursement, scholarship opportunities, and access to amenities like our fitness center, pool, and fitness classes. Come work with us, build meaningful connections with our residents and coworkers, and discover the many ways you can grow and thrive at Saint John’s!**JOB OBJECTIVE**: Work together with the cook and neighborhood team to prep and serve meals that assure residents a gracious dining experience. Clean kitchen and all resident dining areas according to all State/Federal regulations/codes and Saint John's policies, procedures, and practices. Works together with all members of the community to uphold and further the mission, vision, principles, and values of Saint John's Community.**ESSENTIAL DUTIES:**1. Performs a variety of food preparation, table set up, and serving duties: a. washes, peels, cuts, chops fruits/vegetables for salads and garnishes b. assists in preparing food as requested by the cook c. graciously provides residents choice of food items at every meal d. serves resident meals in a timely manner according to SJOL best practices e. sets and clears tables according to SJOL established procedures f. offers additional beverage/food according to residents’ meal plans/needs g. replenishes supply of clean linens and manages the dirty ones in the proper placeh. will run errands and deliver food orders to resident rooms as a designated runner.2. Performs kitchen, pantry and dining room clean up, dishwashing and other kitchen duties following sanitation and infection control practices:1. soaks, scrapes, rinses, and loads the dishwasher according to procedure.2. safely unloads the dishwasher and stores dishes/glasses/utensils in cupboard/drawers,3. cleans and sanitizes equipment used such as dish machine and area, refrigerator, food carts, bus pans as well as countertops and cupboards in hand washing area and beverage area next to refrigerator.4. records resident orders and sweeps & mops dining area and pantry5. cleans dining room tables and chairs after each meal service6. safely runs garbage disposal; does not allow utensils or other metal or plastic items to fall into the garbage disposal7. along with the cook, makes sure all food is labeled, dated, and stored in the proper place in the cabinets or refrigerator FIFO8. Safely removes all recyclables and broken glass to disposal area daily9. replenishes all sanitation and cleaning supplies10. follows the daily cleaning check list and records all items restocked daily11. helps maintain the daily PH logs required for department 3. Assures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy.4. Maintains confidentiality of all department and organizational information.5. Knows and follows existing lines of communication and authority.6. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.7. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.8. Follows all SJOL policies and procedures as described in the most current SJOL handbook9. Takes time and care to build relationships with residents and staff **All Employees Must Foster Person Centered Care/Professional Integrity and Responsibility**1. Act with honesty and openness in all resident/family/ responsible party and employee contacts. Function as Saint John’s Communities Ambassadors to maintain a working environment that values respect, fairness, inclusiveness, and integrity. Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve.1. Demonstrate commitment to the person-first philosophy that gives residents the power of choice. Function as a community member within the principles and practices that guide care and services through knowing and honoring the person before the task. In this vein, we will:* Foster relationships between residents, family and staff.* Know each person as an individual who can and does make a difference.* Nurture the spirit as well as the mind and body.* Promote growth and development for all.* Create an environment that meets the physical, social, emotional, intellectual, spiritual and occupational needs of individuals and the community.**KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:**1. Must be at least 18 years old2. At least 3 to 6 months of restaurant/cooking experience preferred.3. Must demonstrate the ability to comprehend and follow established procedures and a range ofverbal/written instructions with a high degree of accuracy. Must read, write, and speak English in an understandable manner.4. Must demonstrate dependability and excellent communication and problem -solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.5. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. 6. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.7. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.8. Must become SERV SAFE certified within 6 months of hire9. Must be CBRF certified in 90 days after employment.**WORK SETTING/ENVIRONMENT**: (The work environment characteristics 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 functions.)Work is usually performed indoors with occasional exposure to wetness/high humidity when completing dishwashing/cleaning tasks. There are occasional exposures to temperature extremes of 40oF to 85oF and to seasonal conditions including humidity, sunlight, poor air quality, and biting insects when working outdoor summer special events. There are occasional exposures to hazardous chemicals used in sanitizing dishes or general cleaning of the kitchen and dining room with occasional exposures to burns and bodily injuries/illnesses; seldom are there exposures to blood/body fluids.**EQUIPMENT USED**:Freezer, cooler, sharp knives, scoops, ladles, service trays, blender, toaster, electric griddle, steam wells, plate warmers, juice machine, ice machine, cereal dispenser, holding carts, speed rack, can opener, coffee maker, microwave oven, dishwashing machine, china, flatware, pots/pans, vacuum, carts, mop, mop buckets, brooms, wall mounted soap dispensers, hand sprayer, phone, tablecloths/napkins, cleaning cloths.**PHYSICAL/SENSORY COGNITIVE REQUIREMENTS TO PERFORM THE ESSENTIAL JOB FUNCTIONS:** The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The phrases “occasionally,” “regularly,” and “frequently” correspond to the following definitions: “occasionally” means up to 1/3 of working time, “regularly” means between 1/3 and 2/3 of working time, and “frequently” means 2/3 and more of working time.)**Physical Strength:** Must be able to frequently push/pull/lift/move objects weighing up to 30 pounds and occasionally push/pull/move carts weighing up to 50 pounds. **Manual Dexterity:** Must be able to continuously perform simple manipulative tasks such as carrying dishes/trays; frequently perform difficult manipulation as when writing orders and slicing food, or continuously grasping, pushing, and pulling. **Coordination:** Must be able to continuously perform tasks requiring good hand/eye coordination and steadiness of motion as when serving, pouring, and setting tables.**Mobility:** Must be able to continuously stand, walk, bend and twist when waiting tables, dishwashing, assembling food, vacuuming, mopping, etc. **Speech:** Must be able to frequently articulate clearly and precisely with residents/visitors/staff in face-to-face interactions and when speaking on the phone.**Emotional Stability:** Must be able to frequently deal effectively with stress created by service demands of residents/visitors; strict mealtime schedules and working cooperatively as a part of the food service team. **Vision:** Must be able to frequently discriminate colors and see objects closely to read menus/chemical hazard information, etc. **Hearing:** Must be able to continuously hear normal sounds and voices within a moderately noisy dining room and kitchen environment to communicate with residents/visitors, receive instructions, etc. **Smell:** Must frequently use this sense to distinguish the quality of food or odors that require housekeeping attention. **Concentration:** Must be able to frequently concentrate on moderate detail with some interruption as when reading instructions or taking meal orders from residents. **Attention Span:** Must be able to frequently understand task/function for more than 45 minutes at a time. **Conceptualization:** Must be able to frequently understand and use specific ideas generally several at a time; and frequently understand and relate to concepts behind specific ideas. **Memory:** Must be able to continuously remember verbal/written tasks/assignments for full shift.**EMPLOYEE RESPONSIBILITY IN AN EMERGENCY**:Must know, understand, and comply with all emergency procedures and be able to assist with resident evacuation if necessary and all safety, security, infection control and hazardous materials policies and procedures. #J-18808-Ljbffr Saint John's On The Lake