Resident Dining and Food Services Concierge Rehab Unit

Key Responsibilities

• Food Receiving & Kitchen Coordination
  • Receive meals, trays, snacks, beverages, and other food items from the main kitchen.
  • Verify that the correct food and appropriate meals have arrived for the rehab unit.
  • Check that all required meals, sides, beverages, condiments, snacks, and special items are present.
  • Communicate promptly with the kitchen regarding missing, incorrect, delayed, or improperly prepared food.
  • Ensure food is handled, stored, and maintained appropriately until it is served.
  • Monitor meal delivery from the kitchen to the unit to ensure nothing is missed.
• Resident Meal Accuracy
  • Review resident meal requirements and ensure each resident receives the correct meal and appropriate food items.
  • Pay close attention to special diets, food preferences, allergies, restrictions, and other dietary instructions provided by the clinical/dietary team.
  • Double-check trays and meals before they are delivered to residents.
  • Never substitute or change a resident's meal without following the appropriate dietary/kitchen process.
  • Immediately report any concerns about a resident's meal or dietary requirements to the appropriate supervisor or dietary/clinical staff.
• Meal Preparation & Service
  • Set up the rehab unit for breakfast, lunch, dinner, and scheduled snacks.
  • Prepare and organize food for service, including beverages, condiments, utensils, napkins, and other necessary items.
  • Ensure food is attractively and appropriately presented.
  • Serve residents in the dining area and deliver meals directly to resident rooms when needed.
  • Assist residents with reasonable meal-service needs while maintaining dignity, courtesy, and respect.
  • Ensure residents receive their meals in a timely manner.
  • Retrieve trays and other food-service items after meals.
• Inventory & Stock Management
  • Maintain appropriate stock levels of food, beverages, snacks, condiments, disposable supplies, utensils, napkins, and other food-service items on the rehab unit.
  • Check inventory regularly and identify items that are running low.
  • Restock supplies as needed.
  • Communicate supply needs to the appropriate kitchen, dietary, or management staff before items run out.
  • Keep food and supply areas organized, clean, labeled, and easy to access.
  • Monitor expiration dates and remove items that are expired or otherwise unsuitable for use.
• Cleaning & Sanitation
  • Wash dishes, trays, utensils, cups, and other food-service equipment used on the unit.
  • Clean and sanitize food preparation and serving areas.
  • Maintain cleanliness of refrigerators, counters, carts, dining areas, and other designated food-service spaces.
  • Clean up promptly after each meal and snack service.
  • Follow all applicable food safety, sanitation, infection prevention, and facility procedures.
  • Maintain a consistently clean, safe, and organized food-service environment.
• Resident Service & Hospitality
  • Create a welcoming, respectful, and pleasant dining experience for residents.
  • Treat residents with patience, kindness, dignity, and professionalism.
  • Respond to resident requests and food-service concerns promptly.
  • Identify and communicate recurring resident preferences or concerns to the appropriate team.
  • Help make mealtimes a positive and comfortable part of the resident's rehabilitation experience.
  • Be attentive to residents who may need their meals brought directly to their rooms.
• Unit Food-Service Oversight
  • Take ownership of the food-service process on the rehab unit from delivery through cleanup.
  • Be able to walk onto the unit and know:
    • What meals are being served.
    • Which residents are receiving which meals.
    • Whether all required food has arrived from the kitchen.
    • Whether any meals or items are missing or incorrect.
    • Whether special dietary needs have been properly addressed.
    • Whether the unit has sufficient food and supplies.
    • Whether residents have received their meals.
    • Whether meals have been cleared and dishes washed.
    • Whether the kitchen and food-service areas are clean and ready for the next service.

Qualifications

• Previous experience in food service, hospitality, healthcare, senior living, rehabilitation, assisted living, or a similar environment preferred.
• Strong attention to detail and ability to follow instructions accurately.
• Excellent organizational and time-management skills.
• Comfortable working directly with residents.
• Ability to work independently and take ownership of assigned responsibilities.
• Ability to communicate effectively with kitchen, dietary, nursing, and rehabilitation staff.
• Reliable, dependable, and punctual.
• Ability to stand, walk, bend, lift, carry trays/supplies, and perform routine cleaning and dishwashing duties.
• Willing to follow all facility policies regarding food safety, sanitation, infection prevention, resident rights, and dietary requirements.

Personal Qualities

The ideal candidate is:

• Warm and personable
• Extremely detail-oriented
• Reliable and accountable
• Organized and proactive
• Clean and safety-conscious
• Patient and respectful with residents
• A strong communicator
• Able to notice problems before they become problems
• Willing to jump in and help wherever needed