Waitstaff I

Position Summary Member and partner of the Culinary Services team. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Work with team to meet all needs of the members of New Bridge. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. To courteously and professionally serve all members and their guests meals in the dining rooms. To maintain a neat and orderly work area and inform Host/Hostess/Restaurant Manager/ Supervisor of members likes and dislikes. Position Accountabilities Core Functions Presets tables in assigned area and follows serving and cleaning procedures as outlined in the Culinary Services manual. Being courteous to the members at all times, taking member food orders, serving food, bussing table and resetting table once member has departed. To be familiarized with the daily menu offerings with special regard to chef pre‑meal. Keeping dining room and work area, neat and orderly at all times. Follows daily sanitation cleaning schedules. Being alert to the likes and dislikes of members when serving food and making the host/hostess promptly aware of any problems. Attending in‑service training sessions with co‑workers to keep abreast of current knowledge in the field. Cooperating and coordinating work activities with co‑workers to ensure a smoothly run department. Willing to learn the art of food serving, must have pleasant personality and ability to communicate well with people. Caring Practices Practice acts of kindness. Instill faith and hope by being available to meet the needs of others. Nurture individual spiritual beliefs and practices. Develop helpful and trusting relationships with residents, families and staff. Promote and accept the expression of both negative and positive feelings. Use creative problem‑solving to meet the needs of others. Maintain a genuine interest in geriatric care, and must believe in and uphold the philosophy of the facility. Communication Introduce self to residents/families and explain role. Demonstrate to residents and their families that you are “emotionally” present by listening attentively and attending to concerns/needs. Act as an advocate on behalf of residents/patients as needed or appropriate. Communicate with residents/families/visitors/staff in a manner that conveys respect, caring and sensitivity. Listen and respect others’ opinions. Accountable for staying informed by reviewing memos, emails and other forms of communication. Responsible for communicating and responding to issues and problems within the dining venues in a timely and efficient manner. Respond to residents in all situations with a calm, sensitive and supportive approach. Teamwork / Collaboration and Flexibility Is flexible to the needs of all other departments on the campus. Acts in a manner outside the traditional “role” as needed in order to meet residents’/patients’ needs. Works as a member of the team by pro‑actively working to meet resident and household needs. Promotes a healthy environment by demonstrating trust, mutual respect, visible support and open, honest communication with all members of the team. Involves other team members by constantly sharing information. Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and providing care. Professionalism Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals and the employee handbook. Maintains confidentiality of resident and household information. Meets all requirements as outlined by regulatory and licensure standards. A clean uniform as approved by the facility, clean shoes, and nametags are job requirements. Baths must be taken daily and deodorant used to eliminate offensive odors. Hose and undergarments are to be of a color that will not be noticeably different from the color or texture of the uniform nor be patterned. Quality Improvement Communicates issues/concerns to leadership that may require quality monitoring. Offers suggestions and solutions that may improve systems and care. Keeps updated on performance improvement projects in culinary services. Participates in quality improvement initiatives as may be required. Leadership / Development Serves as a resource/mentor to the team, new employees, and students (if applicable). Is an active participant in shared governance (committees, tasks force etc.) as designated (if applicable?). Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences. Safety Practices In accordance with established standards of care for safety of resident/patient, self and co‑workers. Identifies and reports basic safety issues or problems (ex. spills) and takes action whenever appropriate. Identifies and reports errors/potential errors according to policy. Uses equipment as trained and according to organizational policy. Identifies malfunctioning equipment, removes from use, and reports according to policy. Adheres to all infection control policies. Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment). Other Participates in meetings as required. Performs other related duties as required or directed. Qualifications High School education level preferred. Compensation and Location Remote Type: On‑site. Salary Range: $16.16 - $24.99. #J-18808-Ljbffr