Dining Room Server (Senior Living)

Oakmont Northville; Northville (MI); On-site; USD 17,000 - 22,000; Full time

Job summary

Oakmont Northville is seeking a Dietary Aide to support meal service and dining room preparation. You will help set tables, serve residents, and assist with menu items under the supervision of the dietary supervisor/head cook.

Responsibilities include cleaning, sanitizing, and maintaining a safe, efficient dining area while following instructions and collaborating with the kitchen team. Training and attendance are required.

Qualifications

• High school diploma or equivalent.
• One year of experience as a Dietary Aide preferred.
• Ability to read, write, and follow written and oral instructions.
• Basic knowledge of food service, sanitation, and safety.

Responsibilities

• Set up dining room tables for meal times and arrange service ware.
• Serve resident meals and assist with meal preparation as directed.
• Clean dining area after meals and sanitize place settings and utensils.
• Vacuum dining area and mop kitchen floor as needed.
• Transport trash to disposal area and assist with waste disposal.
• Attend required trainings and department events.
• Maintain safety and cost efficiency in resource use.

Skills

Read, write, and follow instructions

Food service sanitation safety

Education

High school diploma or equivalent

Job description

Description

Position Summary:

Under the general direction of the dietary supervisor/head cook, primary responsibilities include, but are not limited to, serving the resident meals and the preparation of the dining room before the meals and the clean np duties after meals.

Principal Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Responsible for the set-up of the dining room tables for meal times, including: silverware, napkins, plates, salad bowls, ice water and other beverages.
• Replenishing condiments-salt, pepper, sugars, cream etc.
• Serve resident meals.
• Assisting with the preparation of menu items as directed by the Dietary Supervisor/Head Chef.
• Dining room cleanup after meals including: disposing of paper products and uneaten foods, in a sanitary manner, wiping down tables and condiments holders, properly rinsing, washing and sanitizing place settings, silverware and cooking utensils.
• Vacuuming dining area.
• Mopping kitchen floor (after meal preparation) and as needed.
• Transports trash and waste to disposal area.
• Meet/exceed established performance goals. Additional performance requirements may be communicated.
• Job Knowledge - Demonstrate a thorough understanding of his/her job processes and procedures. Efficiently use resources (including staff and management) to obtain additional knowledge.
• Cooperativeness -Demonstrate a 'can do' attitude by responding positively to instructions. Follow instructions and work harmoniously with others to complete the job or task.
• Commitment - Commit to his/her job and to the success of the company. Take initiative to offer ideas to improve processes or results.
• Safety - Maintain a safe workplace. Report all unsafe work conditions to the Executive Director. Follow and enforce all safety policies
• Maximize cost efficiency and productivity in the use of all resources of the department and organization.
• Attend all required department events, staff meetings, and any other job-related functions.
• Attend and successfully completes all mandatory trainings.
• Regular and reliable attendance.
• Perform other tasks as required.
• Ability to work with people with physical and mental disabilities including those using profanity, derogatory language and the like.

Supervisory Responsibility: This position does not have any supervisory responsibility.

Requirements

Required/Desired Qualifications:

Education, Training, and Experience:

• High school diploma or equivalent.
• One year of experience as a Dietary Aide preferred

Specific skills, knowledge, and abilities:

• Able to read, write, and follow written and oral instructions including some calculations.
• Basic knowledge of attractive food service, sanitation, and safety.

Other Special Requirements:

• Tolerate potential exposure to blood, body tissues, and fluids with occasional exposure to hazardous materials and infectious diseases.
• Manual dexterity required to operate modern office and dietary equipment.