Server - Part-time

pstrongKNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:/strong/p ol liMust be at least 18 and a high school graduate or have G.E.D./li liSome additional training in culinary arts (vocational program apprenticeship or junior college) preferred./li liMust have 6 months of institutional or commercial cooking experience with demonstrated skill in quality food production and knowledge of quality standards./li liMust have 1 year of customer service experience./li liMust demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy./li liMust read, write and speak English in an understandable manner./li liMust demonstrate dependability and excellent communication and problem solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled./li liMust have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. /li liMust be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults./li liMust demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision./li /ol p /p pstrongESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES/strongstrong:/strong/p ol liPerforms all assigned hot and cold food production duties efficiently to meet established operating hours and quality control standards; Reads and correctly interprets, production forecast records, service instructions, and special functions; Monitors/samples on a daily basis, all food served in Bistro and evaluates for wholesomeness, palatability, temperature, portion control, and presentation./li liFollows job flow charts daily and ensure all tasks are completed in accordance to the chart./li liReads/correctly interprets/follows standardized recipes to ensure consistent product quality and yield./li liUtilizes a wide variety of cooking methods (baking/braising/sautéing) and equipment (grill, steamer) to prepare other menu items; Understands cooking properties and utilizes appropriate meat preparation methods to insure tenderness and optimal yield./li liCooks to-order items and/or batch cooks meat, hot sandwiches, fried items and vegetables as required by menu; Prepares and assembles individual salads, cold plates, sandwiches, etc. daily./li liClears Bistro tables, cleaning, mopping of ceramic floors and stock pantry areas per safety and service   policies/guidelines; fills and sets up dishwasher, scrapes and washes dishes, pots and pans and loads / unloads  clean dishes and puts in storage, cleans and sanitizes equipment including dishwasher, food carts, refrigerator, sinks and work tables, washes/sanitized tables and chairs, empties garbage, and/ or uses carpet sweeper as needed./li liAssists with events by prepping and preparing bulk food as requested. May be needed to support catering events./li liUses POS system for resident and visitors meals according to the procedures and meal charge schedule. Provides excellent customer service. Follows all established cash handling procedures./li liFollows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meat, produce and ready to eat items to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to insure that products are out of 40° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils; maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times.  Performs dishwashing, pots/pans, and cleaning duties per sanitation and infection control standards checking for proper wash and rinse temperatures (140-190 degrees)./li liSuggests menu and recipe ideas for inclusion; reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered./li liAssures that all resident/client rights are maintained at all times. Reports any violations or suspected deviations immediately, according to Saint John's policy./li liMaintains confidentiality of all department and organizational information./li liKnows and follows existing lines of communication and authority./li liWorks tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the   organization./li liAttends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents./li /ol