WAIT STAFF

Description

The Wait Staff at Riverside Senior Living plays a crucial role in delivering an exceptional dining experience to our residents. This position involves taking orders, serving meals, and ensuring that residents' dining needs are met with professionalism and care. The Wait Staff will also assist in maintaining a clean and welcoming dining environment, working closely with the dietary team to enhance the overall satisfaction and well-being of our residents.

Essential Duties

• Order Taking: Greet residents in a friendly manner, take accurate meal orders, and relay them to the kitchen staff efficiently.
• Meal Service: Serve meals and beverages to residents in a timely and courteous manner, ensuring that all dietary restrictions and preferences are observed.
• Resident Interaction: Engage with residents to ensure they are satisfied with their meals, addressing any concerns or special requests promptly.
• Dining Area Maintenance: Set up and clear tables before and after meals, ensuring that the dining area is clean, organized, and welcoming at all times.
• Safety and Sanitation: Adhere to all food safety and sanitation guidelines, including proper handling of food and beverages, and maintaining cleanliness in serving areas.
• Team Collaboration: Work closely with kitchen staff and other team members to ensure a smooth and efficient dining service.
• Record Keeping: Assist with documenting meal choices, dietary preferences, and any issues related to food service as required.
  
  

Non-essential Duties

• Event Support: Assist in the preparation and service of meals for special events and functions within the facility.
• Inventory Assistance: Help with checking inventory levels for dining room supplies, such as utensils, napkins, and condiments, and report any shortages to the supervisor.
• Training Support: Mentor new wait staff and assist in training them on dining room procedures and resident service standards."
  
  

Requirements

Preferred Experience

• Previous experience in a restaurant, senior living, or healthcare setting is preferred but not required.
  
  

Preferred Education

• Food Handler’s Certification or ServSafe Certification is preferred but not required.
• A high school diploma or equivalent is preferred.
  
  

Employee Health Requirements

Exposure to:

Chemicals: Disinfectants, Cleaning fluids, Refer to MSDS sheets.

Video Display Terminals: None

Blood and Body Fluids: Minimal - does have some contact with the resident.

TB or Airborne Pathogens: Minimal - does have some contact with the resident.

Sensory Requirements (speech, Vision, Smell, Hearing, Touch)

Speech: Needed for presentations/training, telephone communication, facilitating meetings, and communication with residents, families, and co-workers.

Vision: Need to read memos and literature, and preparation of food.

Smell: Needed for safety fire/electrical, and food spoilage.

Hearing: Needed for telephone communications, meetings listening to employee concerns, and safety precautions.

Touch: Need to write, food preparation, filing.

Activity/Lifting Requirements

Shift: Days and/or afternoons

Percentage of time during the normal workday the employee is required to:

Sit: 10%

Twist: 10%

Stand: 30%

Crawl: 0%

Walk: 20%

Kneel: 5%

Lift: 20%

Drive: 0%

Squat: 5%

Climb: 5%

Bend: 5%

Reach above shoulders: 5%

The weight required to be lifted each normal workday according to the continuum described below:

Up to 10 lbs: Frequently

Up to 20 lbs: Occasionally

Up to 35 lbs: Occasionally

Up to 50 lbs: Occasionally

Up to 75 lbs: Not Required

Up to 100 lbs: Not Required

Over 100 lbs: Not Required

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.):

Lifting and carrying food required for food preparation.

Maximum consecutive time (minutes) during the normal workday for each activity:

Sit: 60

Twist: 45

Stand: 60

Crawl: 5

Walk: 10

Kneel: 5

Lift: 45

Drive: 0

Squat: 5

Climb: 0

Bend: 5

Reach above shoulders: 5

Repetitive Use Of Hands (Frequency Indicated)

Simple grasp up to 15 lbs.

Pushing & pulling Normal weight: up to 200lbs

Fine Manipulation: Cutting and preparation of food and utensils.

Repetitive use of foot or feet in operating machine control: None

Environmental Factors & Special Hazards

Environmental Factors (Time Spent):

Inside hours: 8

Outside hours : 0

Temperature: Normal Range

Lighting: Average

Noise levels: Average

Humidity: Humid

Atmosphere: Poor ventilation

Special Hazards: Chemical

Protective Clothing Required: Gloves/hairnet/cap