Lead Cafeteria Attendant

Overview

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that's uniquely possible. Because here we're supported to always keep growing. And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week• A 403b retirement plan open to all employees, including per diems• Generous paid time off• On-site health and wellness programming• Tuition reimbursement and scholarships• An employee recognition program

Responsibilities

Position Responsibilities:

• Knowledge and understanding of menu's and recipes.

• Produce, monitor, maintain, and document the production, consumption, and waste for the salad and deli in the following areas via a production logbook:

• Ability to operate a POS system, maintain up to date pricing for a diverse and changing inventory, purchase to maintain adequate inventory levels and verify deliveries

• Takes ownership of the store and finds ways to make it reflect the needs and tastes of customers

• Keeps the store running smoothly during peak periods

• Assists customer with purchases and accurately posts into the POS system as needed

• Run sales reports

• Keeps shelves stocked and organized

• Produce, monitor, maintain, and document the production, consumption, and waste for vending and grab-and-go café items.

• Knowledge and execution of proper food handling including ServSafe Certification.

• Knowledge and execution of portion control.

• Maintain proper production levels to ensure that prepared items are available while minimizing waste.

• Communicate waste to the Chef Manager so proper adjustments can be made.

• Production and packaging of hot and cold grab and go food preparation daily.

• Ensure salads are prepared for each day for all areas of the department.

• Slice deli meats and cheeses as needed for all areas of the department.

• Ensure fresh cut and whole fruit are available

• Communicate any product replacements needs to the Chef Manager

• Assist in cleaning and maintaining the kitchen, ensuring all stations are always properly, cleaned and all foods are stored and kept properly:

• Ensures all foods are held and served at proper temperatures and are attractively presented.

• Ensures that all food in the walk in refrigerators and freezers is covered, labeled and dated.

• Ensures that all work areas, storage areas, utensils and equipment are cleaned, sanitized and maintained in an orderly fashion according to the latest regulatory (state, federal, Kosher and local) requirements.

• Ensures that the temperature log system is maintained and followed up upon if results exceed boundaries.

• Properly uses, cleans maintains, and stores equipment.

• Assists in the implementation of an ongoing sanitation system.

• Adheres to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations.

• Ensures that the menu substitution policy is followed.

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form.

• Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. Accept assignments readily.

• Recognizes problems independently and work toward improving systems and procedures. Communicates with Chef Manager as to any problems relating to missing or defective equipment.

• Attends regular meetings as assigned.

• Performs additional related duties as required or as directed.

• Offers suggestions and solutions that may improve systems and care.

Participates in quality improvement initiatives

Required Qualifications

Qualifications:

• 1 to 3 years of experience, preferably in the health care setting.

• Hospitality, Culinary Arts experience preferred

• Servsafe certified

• Allergen Awareness Completed

• Basic computer skills required to access emails and other online resources, LMS, Shift Wizard HUB, Avery and Clover.

• Must be act in a professional manner

• Must have an optimistic and positive demeanor,

• Excellent communication skills

• Able to adapt to changing priorities

• Superb organizational skills.

• Must be motivated to learn and flexible to change.

Physical Requirements:

• Must be able to lift 50 pounds

• Must be able to pull 50 pounds

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time

• Frequent bending is involved

• Exposure to extreme cold/heat

Preferred Qualifications

Our ideal candidate also will possess: