Dining Room Lead

About the Role

The Dining Room Lead supervises and coordinates activities of associates engaged in Sheffield’s, Willow’s, Briarwood, Herman’s, and/or Seasons Dining Rooms. Responsible for ensuring satisfaction, consistency, timeliness, quality, and efficient service.

Responsibilities

• Prepare and serve meals in assigned dining venue, monitoring food quality, portion control, and food temperature.
• Maintain current diet lists and resident menus before each meal service using menu planning software.
• Communicate with the Dietitian regarding nutritional issues with residents.
• Monitor inventory and restock food and supplies regularly.
• Maintain cleanliness of dining venues, pantries, and equipment through weekly and daily sanitation checks.
• Ensure food selections are nutritionally adequate and meet IDPH standards.
• Report hazardous conditions, equipment issues, accidents, and incidents.
• Monitor ongoing shift activities and preparation of dining room for the next day or special holidays.
• Maintain quality level of service and attend necessary meetings.
• Assist with department orientation for new associates and conduct daily pre-shift meetings.
• Perform food preference interviews with newly admitted residents in Briarwood.
• Ensure menus are professionally presented and tables are set to standard before seating residents/guests.
• Assign tables, greet, and seat residents/guests in a friendly and professional manner.
• Control the flow of the dining room by ensuring equal distribution of residents.
• Maintain full knowledge of menu items and specials.
• Communicate with residents, guests, and co-workers professionally.
• Adhere to sanitation, food handling, and safety protocols.
• Maintain confidentiality of resident and employee information.
• Follow all dining services protocols and procedures.
• Maintain proper personal appearance and hygiene.
• Participate in in-service training programs.
• Report maintenance problems or other issues to supervisor.
• Maintain knowledge of service standards and assist servers as needed.
• Maintain cleanliness of storage areas, tools, equipment, and other assigned areas.
• Perform additional tasks as assigned by the manager.

Environmental and Physical Demands

• Physical Activities: Constantly standing, walking, talking, hearing, reaching with hands and arms, tasting, and smelling. Frequently bending, squatting, reaching, feeling, grasping, crouching, crawling, and kneeling. Occasionally sitting, twisting, climbing stairs, ladders, or other climbing/balancing.
• Range of Motion: Constantly able to move from shoulder and above, waist to shoulder, and waist and below.
• Weight Lifting: Ability to lift up to 50 lbs.
• Vision Requirements: Frequently looking at a computer monitor, utilizing peripheral and depth perception, and adjusting focus.
• Environmental Exposure: Constantly exposed to chemical hazards. Occasionally exposed to body fluids/blood and required to operate equipment.

Requirements

• Experience: 1-2 years in a large-volume dining venue.
• Education: High school diploma or GED.
• Certification: ServeSafe Certified; Bassett Certified (or willing to obtain upon hire).
• Skills & Abilities:
  • Good communication skills; effective reading, writing, speaking, and analytical skills.
  • Detail-oriented with the ability to perform duties accurately daily.
  • Computer proficiency.
  • Ability to work overtime, holidays, and weekends as assigned.
  • Ability to interface professionally with people at all levels and with residents.
• Other Qualifications:
  • Knowledge of sanitation, foodborne illness, and cross-contamination policies.
  • Understanding and use of H.A.C.C.P. protocols.
  • Full understanding of dining room operational procedures and etiquette.
  • Proper handling of small wares.
  • Understanding of residents’ rights and departmental policies/procedures.