Lead Server (Independent Living)

About the Role

The Lead Server demonstrates competency in and fulfills all responsibilities of a Server on our Service Team while also acting as a departmental trainer and mentor. This role ensures Service Team Members have the training resources to meet Residents' nutritional and social needs through an engaging, supportive, and quality dining experience. The Lead Server works across all units and shifts, modeling exemplary performance and reinforcing company values, policies, and standard operating procedures.

This position supports new Team Members during onboarding, collaborates with Service Supervisors and Managers on training, and serves as an ongoing mentor to refine operational abilities. The Lead Server is a "go-to" resource for the team, reinforcing skills, confidence, and consistent performance while ensuring compliance with DPH, CDC, and local regulations. The schedule is highly variable based on operational needs, including potential extended shifts or essential-service requirements outside normal hours.

Responsibilities

• Represent the company’s "Culture of Excellence" through actions and words.
• Teach and communicate the "field to table" concept, promoting local, fresh, and natural products to support a Community of Wellness.
• Collaborate with management to refine operational standards and grow the program through effective training, coaching, and staff support.
• Assist with training for upscale, casual, and quick-service restaurant concepts, medically directed meals, catering, banquets, employee dining, campus events, and grab-and-go options.
• Integrate training platforms to enable cross-training and raise standards across all dining programs.
• Guide the Service Team on new service and staff standards to meet Resident needs.
• Collaborate with Leadership to improve efficiencies, productivity, operational awareness, and team morale.
• Provide instruction, training, and mentoring to ensure consistent communication of the Culinary Services mission and hospitality standards.
• Maintain a fresh, diverse, multicultural, and dynamic program that exceeds Resident and guest expectations.
• Deliver wholesome, nutritious, and safe food in a supportive environment.
• Support the Director of Nutritional Wellness in providing training and educational opportunities for staff and Residents.
• Introduce and train on systematic controls to minimize resource loss and maximize food/beverage controls to reduce waste.
• Participate in menu tastings to align with standards and Resident preferences.
• Assist with public speaking, cooking demonstrations, and educational forums.
• Collaborate with Service Supervisors, Managers, Corporate Chef, and the Director of Food & Beverage across all entities.
• Maintain F&B supplies by supporting par levels and organizing storage areas.
• Uphold sanitation, safety, and quality standards in food/beverage preparation and service, including compliance with alcoholic beverage regulations.
• Exemplify operational standards and DPH regulatory compliance.

Requirements

• High School diploma; Trade School or Culinary degree from an accredited institution (e.g., CIA, Johnson & Wales, New England Culinary Institute).
• ServSafe Certification (or ability to obtain within 2 months of employment), including Allergen Awareness.
• Proven track record of performance effectiveness with demonstrated results.
• Thorough knowledge of federal, state, and local health regulations (BOH and DPH).
• Ability to provide "Genuine Hospitality" and build effective relationships with Residents, clients, vendors, team members, and leadership.