FT HC Server

About the Role

FT HC Server at Dallas Retirement Village.

Key Responsibilities

• Perform wait staff duties during meal times, including greeting guests, offering water and beverages, taking menu orders, communicating with the line cook, delivering orders, and assisting residents and guests with dining needs in a timely manner.
• Clear, clean, and set dining room tables according to proper procedures to prevent cross-contamination.
• Perform dishwashing and cleaning procedures as assigned.
• Follow safety regulations, established infection control, and Universal Precautions policies and procedures.
• Maintain a pleasant dining environment for residents and guests.
• Assist in maintaining the wait staff service area and perform other duties as assigned by the Lead Server or Kitchen Supervisor.
• Dispose of food and waste according to established policies.
• Provide documentation of food and equipment temperatures as assigned.
• Properly label and store food items.
• Maintain acceptable personal hygiene standards and comply with department dress code.
• Attend in-service training and education sessions as assigned.

Qualifications

• No prior serving experience is needed; on-the-job training is provided.
• Prior foodservice experience is preferred.
• Ability to understand and follow instructions in English and communicate effectively.
• Ability to interpret and explain the menu, refer or answer questions, coordinate the meal service process, and understand requests.
• Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.
• Must be able to obtain a Food Handlers card.
• Must be able to communicate effectively with the elderly population and be sensitive to the individual needs of residents.
• Must be able to perform duties in a timely manner, consistent with resident needs, dining room standards, and assigned task schedules.

Working Conditions

• Subject to exposure to infectious waste and disease (HBV and HIV).
• Exposure to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
• Requires standing, bending, lifting, moving, and walking throughout the workday.
• May be required to lift, push, pull, and move equipment and supplies up to fifty pounds throughout the workday.
• Subject to different work paces depending on dining needs.
• May be required to work after regular work hours, on holidays, or weekends.
• May be required to work on shifts other than the initially hired shift.
• Exposed to slippery floors, odors, sharp blades and objects, and various chemicals.