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Culinary Services
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2008 Clarendale of Algonquin
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EXPERIENCE & EDUCATION:
• Minimum completion of sophomore year in high school required
• Experience in food service work preferred
• Experience in working with seniors preferred

LICENSE/CERTIFICATION OR OTHER SPECIAL REQUIREMENTS:
• Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/licensure
• Willingness to be available for any/all emergencies regarding the community
• Doctor’s statement verifying free from communicable disease, if applicable in your state

QUALIFICATIONS:
• Proficiency in the English language enabling the employee to read, write, comprehend and communicate simple instructions, correspondence, memos, etc.
• Dining room organization and preparation hands-on responsibilities
• Knowledge in all areas of local Health Department, OSHA and other regulatory agencies relative to culinary services
• Strong inter-department communication and teamwork skills
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
• Ability to deal with problems involving few concrete variables in standardized situations
• Ability to multi-task, balance team and individual responsibilities, and respond promptly to resident and visitor needs

DELEGATION OF AUTHORITY: None


PHYSICAL REQUIREMENTS:
Tools, equipment, machines used on the job:
• All dining room service needs: china, flatware, glasses, linen, bus trays, carts, tables, chairs, hot and cold food holding equipment, etc.
Physical activities of the position:
• Lifts and carries up to 50 lbs. with assistance occasionally
• Pushes and pulls up to 50 lbs. with assistance occasionally
• Climbs, reaches, bends and twists occasionally
• Reaches, bends and twists occasionally
• Talks and listens frequently
• Stands and walks frequently
• Handles food occasionally
Physical requirements of the job:
• Medium work – exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.


SENSORY/COGNITIVE REQUIREMENTS:

This list is not to be inclusive, rather exemplary of times of sensory/cognitive activities involved in performance of job functions.

Recognition/vision and mental processing
• Routinely process written information as in policies and procedures, posted notices, instruction materials, regulations, etc.
• Routinely complete forms and other written documentation.
• Routinely observe resident actions, gestures, and facial expressions.
Hearing
• Routinely recognize auditory call signals, telephone rings, soft voices of elderly, verbal communication within the workplace.
Smell
• Routinely observe odors relevant to resident personal care condition and those unpleasant in the environment.
Verbal communication
• Routinely engage in interactions highly dependent upon clear, audible verbal communication, often in circumstances where hearing impairments can easily lead to misunderstanding.


PROFESSIONAL BEHAVIOR REQUIREMENTS:

This list is not to be inclusive, rather exemplary of times of emotional and behavioral activities involved in performance of job functions.
• Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured.
• Routinely called upon to control own emotions and behaviors so as to protect residents’ rights and to respond professionally with respect and dignity.


ENVIRONMENTAL/OCCUPATIONAL EXPOSURES:
This list is not to be inclusive, rather exemplary of times of environmental/occupational exposures involved in performance of job functions.
• Individual must be able to use protective equipment and take proper precautions and emergency measures.
• At risk for exposure to chemical used for cleaning/sanitizing/disinfecting, and to electrical and mechanical hazards associated with operation of food service equipment.

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