Wait Staff

Reports to:  Food Services Director or Chef/Cook

QUALIFICATION STANDARDS:

1. Knowledge, Skills and Abilities:  Requires prolonged standing or sitting.  Requires frequent bending, stooping or stretching.  Requires lifting up to 50 pounds.  Requires eye-hand coordination and manual dexterity.  Requires the ability to distinguish letters and symbols.  Requires normal vision range and hearing.  A good command of the English language is required both written and verbal.
2. Education:  16 years of age.
3. Experience:  None.
4. Certificate/Licenses:  None.

EQUIPMENT TO OPERATE TO PERFORM ESSENTIAL FUNCTIONS:  (This is not inclusive.)

1. Food carts
2. Food trays
3. Meal utensils and dishes

RESPONSIBILITIES:  The Dietary Aide is responsible for performing the activities stipulated in this job description or any other duties that are assigned by the Shift Supervisor.

ESSENTIAL JOB FUNCTIONS:  The employee must be able to perform these essential functions with or without a reasonable accommodation by the employer, without posing a direct threat to himself/herself or to others.  (This list may not include all of the duties.)

• Punch in and wash hands.
• Proceed to dining room and be aware of new residents and any resident seating changes.
• Check menu for day and resident menu selections, guests and employee selection.
• Check dining room for proper table set-up.
• Prepare for service to residents as follows:  fill water glasses, prep for coffee and tea service; place at each table proper amount of condiments, making sure sugars and salt and pepper shakers are filled and wiped down.  Set up jack stands and prepare for service.
• As resident enter dining room and are seated, promptly and courteously and respectfully greet resident by name and offer beverage.  Being aware of resident’s needs and knowing the menu is particularly helpful.
• Before serving a course, make sure all dishes are cleaned from previous course.  Make sure dish is complete at the table at the same time.
• Always be attentive to resident and be observant of food not eaten.  Clear constantly and re-supply beverages.
• After meal is served and residents leave the dining room, prepare to set up for next meal.  Change linens as needed, fill and wipe salt and pepper shakers, sugar and sweet & lows.  Vacuum dining room, spot clean carpet and chairs as needed and align chairs and tables.
• Prepare for service of next meal.
• Lift boxes and supplies.
• Communicate effective (both verbally and in writing) in English.