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Culinary Services
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2017 Clarendale at Indian Lake
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Server - Position - Qualifications/Requirements


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  
             
 
PHSYICAL 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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