Lead Server (Independent Living)
POSITION SUMMARY
The Lead Server demonstrates competency in and fulfills all of the responsibilities assigned to a Server role on our Service Team. In addition, this position performs as a departmental trainer and mentor to our Service Team Members to ensure that they have the effective training resources to succeed in their responsibility of providing our Residents with their nutritional and social needs through an engaging, supportive and quality dining experience.
This individual has proven competency in the fundamental responsibilities of a Health Center Server, thus are able to work on all units, any shift, performing their work in an exemplary, ‘role model’ manner. The Lead Server represents our company values through their efforts and actions in support of our established policies and standard operating procedures.
This position specifically engages new Team Members upon their arrival in our department, embracing our new Team Members to collaborate departmental training with Service Supervisors and Manager and to support the new Team Member with their on-boarding process from a peer level perspective. This individual serves as an ongoing mentor to our Service Team, helping us to refine our operational abilities so that we can continue to grow our services and product.
A “go-to” resource for our Team to ask questions, reinforce skillset and what they have learned, for confidence and support. They help to reinforce and maintain consistent performance to our standards and policies, including compliance to DPH, CDC and Local regulation and mandates.
The work schedule varies greatly and corresponds to operational needs. As a member of Culinary Services, the Lead Server is relied upon to be in contact and/or available during times of emergent or essential need which may occur outside of normal working hours. Our work is central to Resident life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required.
In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when services are limited or closed.
PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS
Represent with a positive commitment our ‘Culture of Excellence’ through your actions and words.
Help to teach and communicate our "field to table" concept advancing our ability and use of local product that speaks to the fresh and natural mission statement in building a Community of Wellness.
Communication of operational standards, and collaborating with management to help refine them while growing the program through the effective training, coaching and support of staff.
Provide assistance with the ongoing training and support needs associated with upscale, casual and quick service restaurant concepts; medically directed meals, catering and banquet production, employee dining, campus wide outdoor events; meal-replacement/grab-and-go, packaged foods.
Help integrate training platform and initiatives into the operation so that cross-training occurs while standards are raised throughout all dining programs.
Help guide Service Team with new service and support staff standards. Clearly communicating expectations as our programming advances to better meet the needs of our Residents.
Help us maintain a fresh, diverse, multicultural, dynamic and new program that meets and exceeds the expectation of our residents and their guests.
Consistently provide a wholesome, nutritious, nurtured and safe product in a supportive and safe environment.
Work in support of the initiatives of the Director of Nutritional Wellness to provide additional resources for training and educational opportunities for staff and Residents.
Help to introduce and train on new systematic controls to minimize loss of existing resource.
Ensure maximization of food and beverage controls are in place to protect quality and minimize waste and loss.
Participate in menu tastings to ensure alignment with standards, and Resident wants/needs.
Assist with public speaking engagements, cooking demonstrations, educational forums or other like-type scenarios.
Collaborate with Service Supervisors, Managers, Corporate Chef and the Director of Food & Beverage in all areas and across all entities as required and necessary.
Control F&B supplies by supporting established par levels and helping to keep storage areas well organized and clean;
Maintain safe, secure, and healthy work environment by following and supporting standards of sanitation and quality of food and beverage preparation and service standards and procedures;
Monitor conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
POSITION REQUIREMENTS
High School diploma; Trade School or Culinary degree from a top institution such as CIA, Johnson & Wales, New England Culinary Institute or similar
ServSafe Certification (or ability to obtain within 2 months of employment) including Allergen Awareness
Solid history of performance effectiveness with demonstrated results and proven outcomes
Thorough knowledge of all federal, state and local health regulations – BOH and DPH
Experience and skillset to embrace and provide “Genuine Hospitality”
Ability to develop and maintain effective relationships with Residents, clients, vendors, Team Members, and Culinary Services Leadership Team.