Dining Experience Ambassador - 12 hours/weekly

Dining Experience Ambassador

Being a part of this extraordinary team at McLean in Simsbury, CT, you will experience the satisfaction of knowing your work actually makes a difference. You'll be part of a talented group that truly enjoys what they do and takes care of one another like family.

From the top on down, we roll up our sleeves and work together as trusted guides for our amazing residents and their families. We're committed to our legacy of caring and you can feel it in the air every day. It's meaningful. It's supportive. It's real.

Rate of Pay - $18.00/hr 4p-8p - includes every other weekend rotation (Sunday brunch 11a-2p - no dinner)

Department: Culinary Arts.

Accountability: Reports to the Chef Manager. Takes direction from Dining Services Supervisor, Executive Chef, and The Vice President of Dining & Hospitality.

Classification: Hourly-non-exempt

Job Overview:

The Dining Experience Ambassador may work anywhere on the property where food is prepared. This person will assist in the set-up and serving of food from counters and steam tables. Duties will include cleaning and sanitizing equipment and workstations. The general responsibilities of the position include those listed below but other responsibilities of the position may be identified. These responsibilities may differ depending on business necessities and customer requirements.

General Responsibilities:

• Reads recipes and/or product directions.
• Estimates food requirements.
• Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead foodstuffs for cooking, serving and storing.
• Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
• Inspects workstations for compliance with service standards.
• Keeps records and requisition for supplies/equipment as needed.
• Cleans and sanitizes workstations and equipment following all McLean and regulatory rules and procedures.
• May taste test products.
• Sets up stations with entrees, soups, salads, breads, condiments, other food products and utensils.
• Provides general stocking duties in service area.
• Serves and replenishes food from counters and steam tables (sometimes using a conveyor food belt) and breaks down stations at the end of meal periods.
• Brews coffee and tea.
• May be required to restock other beverage areas.
• Interacts with customers in the serving, retail and dining areas.
• Assists customers with opening containers and cutting food when requested.
• Attending all allergy and foodborne illness in-service training.
• Complies with all company safety and risk management policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Participates in regular safety meetings, safety training and hazard assessments.
• Complies with all NEXDINE and HACCP policies and procedure.
• Attends training programs (classroom and virtual) as designated.
• May work on a tray line to distribute food.
• May perform other duties and responsibilities as assigned.

Gather necessary food items from the Main kitchen, including beverages and supplies for the refrigerator and bring them to the Country Kitchen.

Ensures sufficient plates, cups, saucers, and silverware are in place ready for meal service.

Plates food items according to resident preference AND DIET as stated on the Meal Ticket and gives to nurse aides for delivery.

Assists with unloading and stocking products in proper storage area, labeling and dating items.

Takes majority of dishware to Main kitchen for cleaning and returns to Country Kitchen and places in assigned storage areas. Put some items through dish machine in Country Kitchen.

Takes temperatures for the refrigerator, freezer, dish machine and sanitizer daily.

Cleans and sanitizes workstations and equipment.

Always provides the highest quality of service to residents and staff.

Reads recipes and/or product directions.

Estimates food requirements.

Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.

Inspects workstations for compliance with service standards.

Keeps records and requisition for supplies/equipment as needed.

Serving in the Dining Room. Providing fast, friendly, professional and responsive customer service to dining guests.

Job Qualifications:

Experience/Knowledge:

• High School diploma, GED, or equivalent experience preferred.
• No previous work experience required.

Skills/Aptitude:

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and residents.
• Ability to use a computer.
• Ability to provide clear directions and respond to employees.
• Basic food handling skills.

License/Qualifications:

Certifications: None

General Qualifications:

• Willingness to be open to learning and growing.
• Maturity of judgment and behavior.
• Maintains high standards for work areas and appearance.
• Maintains a positive attitude.
• The ability to work a flexible schedule is helpful.
• Must comply with any dress code requirements.
• Must be able to work evenings, weekends, and some holidays.
• Attends work and shows up for scheduled shift on time with satisfactory regularity.

Physical Requirements:

Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.

Significant walking or other means of mobility.

Ability to work in a standing position for long periods of time (up to 8 hours).

Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Working Conditions:

• Generally, in an indoor setting, however, may supervise outside activities and events.
• Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.