Lead Dietary Aide (Server) (Heron’s Key)

Would you like the opportunity to work at an amazing new company with a brand new modern facility? We have an awesome team and offer 100% paid benefits, set schedules, Paid PTO and Holidays! Don’t miss this opportunity, apply now!!

Job Overview: To assist the Executive Chef by taking a leadership role in the skilled kitchen. The Lead Dietary Aide ensures that food served to residents is palatable and appealing in appearance, while adhering to residents’ food preferences within their physician’s prescribed diet. The Lead Dietary Aide will report any problems to the Dietary Manager and Executive Chef when they may arise. The person in this job also prepares foods and maintains the work areas in accordance with all sanitary and safety regulations.

Duties and Responsibilities
Leadership
·Able to problem solve and answer questions as situations arise.
Correct complaints/grievances as able and report to Executive Chef.
Assure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all times and report incidences to Dietary Manager or kitchen managers.
Assist in set up of tray line for hall trays, to assure that meals are prepared on time tray set up is accurate.
Encourage and support a positive attitude as well as a calm environment.
Follow and implement all of the state and federal regulations that govern skilled nursing.
Good communication with kitchen personnel to ensure you have what is needed for accurate and complete meal service.
Know the roles of Skilled dining services to be able to coach or direct.

General Duties and Responsibilities
Prepare nourishments and/or snacks as needed.
Complete all assigned cleaning tasks, including side-work.
Break down workstation.
Obtain food supplies and needed equipment for the next meals.
Be in control of meal service and tray-line, assuring accuracy of the prescribed diets and the completeness of resident menu requests.
Maintain assigned workstation in a safe and sanitary condition, report all needed repairs to the Sous Chef’s, or Chef.
Attend in-service training and education sessions as assigned.
Update hall tray list when needed.
Stock foods, beverages and supplies needed for all three meals. Keep kitchen aware of items needing to be ordered before supplies run out.
See that all supplies are available for the staff working the dining room as needed.
Monitor dietary aide’s completion of all assigned work and cleaning tasks before the end of their shift.
Assist when necessary during special functions.
Assist in daily cleaning.
Requirements
Read, write and speak English clearly.
High school graduate preferred.
Follow oral and written instructions.
Able to work in a team environment.
Able to coach and lead a work team.
Maintain confidentiality of all resident care information.
Understand hospitality, customer service and table service techniques.
Able to interpret and explain menu, refer or answer questions.
Interact effectively with residents, guests, supervisors, and peers.
Able to work in close cooperation with dietary cooks, and supervisors.
Follow safety regulations, reporting injuries or unsafe conditions and work practices to supervisor.
Follow acceptable standards of personal hygiene and comply with department dress code.
Current Food Handlers’ permit.
Previous experience preferred but not required. Will train on the job.
Thorough understanding of sanitation, and cleanliness.
Deal tactfully with staff, residents, family members, visitors, government agencies and the general public.
Regular, predictable and dependable attendance.
PHYSICAL DEMANDS
Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
Specific physical demands are as follows:
Standing: Most of the 8-hour shift
Walking: Frequently
Stooping: Frequently
Bending: Frequently
Lifting:
Trays weighing up to 10 pounds – Up to 25 trays twice a day.
Glass racks weighing up to 25 pounds – Up to 3 racks a day.
Cup racks weighing up to 20 pounds – Up to 3 racks a day.
Bus pans (with another person) weighing up to 50 pounds – Twice a day
Pushing: Carts weighing up to 80 pounds – Twice a day
Reaching above the head: Occasionally

WORKING CONDITIONS
Exposure to blood borne pathogens: Level II.
Work areas are skilled nursing floor, assisted living (including memory support) and main kitchen as needed.
General work area is well lighted and ventilated.
Working conditions may involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
Subject to sudden temperature changes when entering refrigerator or freezer.
May be exposed to slippery floors while in the main kitchen.
May be subject to hostile and emotionally upset residents, family members, etc.
May be required to work additional hours as dictated by the workload and staffing.
Must be willing to work evenings, weekends and holidays.