Episcopal SeniorLife Communities Mission:
We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge…
Life. Inspired Every Day.
Pay Rate starting $17.50/hour
Full Time, Days - Weekends required
The crew leader is primarily responsible for kitchen duties, both in the main kitchen and on the units. The crew leader will have the ability to perform duties as a food service worker, unit cook, main kitchen cook, cold production, caterer, and kitchen utility worker. Label and deliver all nourishments at assigned times. Plate, serve, and clear, unit meal items, as well as catering prep, cooking, set up and clearing, along with other supervisory duties. The crew leader will perform duties in compliance with established NYSDOH and ESLC standards, policies, and procedures. This position may/will be required to provide direct care or have access to resident property or belongings.
ESSENTIAL JOB FUNCTIONS
Train and orient employees. Has limited authority to direct service staff as necessary.Manage activities associated with correct operation of tray line. Work with departmental managers on problem identification and solutions.Concentrate on consistent improvement within assigned program and department. Demonstrate ability to make decisions in accordance with departmental policies and procedures.Understand all menu items and ability to perform preparation methods.Perform pre-service checklist to ensure readiness to open.Set up any “room service” meal tickets.Prepare daily menu inserts.Greet customer promptly, seat customer, pour water, present menu.Record resident tally log sheet.Follow up on all comments, corrections from customers to ensure positive outcomes.Clear soiled items from table as necessary.May help perform server post-service checklist to restock and supply service stations and dining room.Set station assignment.Perform daily cash-out of dinner and takeout menus.May attend resident association and food committee meetings for feedback.Attend all service staff meetings to address problems, concerns or plan RequirementsQUALIFICATIONS:
Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.Minimum of six months of dining experience in institutional, hotel or upscale dining required. Servsafe certification preferred.Ability to work independently and with a group. Ability to follow specific instructions. Ability to perform basic math calculations. Ability to communicate effectively, both orally and in writing. Ability to safely operate all job-related food service equipment. Must pass the serve safe test on cooking, holding, plating and serving food. Exhibit knowledge of proper food handling and infection controlAbility to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.
WORKING CONDITIONS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The majority of essential job duties are performed indoors, in a kitchen environment with various tools and utensils. Employee will be exposed to temperature fluctuations and will be required to work with sharp objects.
SUPERVISORY RELATIONSHIP: The work is performed within established guidelines and requires periodic supervision. The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position.
RESPONSIBILITY FOR OTHERS: The employee has direct responsibility for front line FSW and Utilities workers. Will be required to train and orient new dining and wait staff.
SAFETY RESPONSIBILITIES: Shall be fully acquainted with all safety policies and procedures of the Church Home. Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager. Must comply with facility in-service requirements.
Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.