Server

It's fun to work in a company where people truly BELIEVE in what they're doing! Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job. Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Culinary and Nutritional Service Associate I or II provides assistance in all culinary functions in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner. Essential Activities and Tasks Operations Management - 75% Performs day-to-day culinary functions to serve meals and snacks that are palatable and appetizing in appearance that provides residents with an exceptional dining experience. Assists in serving meals as necessary and on a timely basis, delivers food carts, trays, etc. to designated areas, and works in serveries. Serves food in accordance with established portion control procedures. Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner. Assists in daily or scheduled cleaning duties as needed and directed by supervisor (i.e. cleaning work stations, counters, refrigerators/freezers, etc., sweeping and mopping floors, washing dishes and returning clean items to proper storage areas, removing garbage, keeping work areas clean, dry, and free of hazardous equipment and supplies, etc.). Assists in executing special events and participating in their planning and preparation. Distributes, collects, and counts menus as necessary. Quality and Compliance Management - 10% Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing departmental procedures. Maintains the confidentiality of resident care information. Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department. Attends all-employee and departmental meetings and in-service training as scheduled or as directed. Customer Relations and Service Delivery - 10% Listens and responds to the needs of residents and staff members. Helps residents and visitors feel welcome and comfortable. Administration and Reporting - 5% Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations. All other duties as assigned Qualifications Education High school diploma or equivalent preferred. Experience Food service experience a plus, but not required. On-the-job training provided. Other Requirements Must be able to read, write, speak, and understand the English language. Working Conditions and Special Requirements Sitting - Up to 2 hours/day Standing - Up to 8 hours/day Walking - Up to 8 hours/day Lifting, transferring, pushing or pulling residents/patients or equipment/supplies - Up to 50 pounds Work weekends, evenings, and holidays - Required as scheduled Subject to falls, burns, odors, and cuts - Work day Subject to sudden temperature changes when entering/leaving refrigerator/freezer - Work day Subject to residents/patients with various disease processes - Occasional May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses - Work day Risk Category for Exposure to Bloodborne Diseases - II #J-18808-Ljbffr