Dining Services Associate

We consider many different factors to determine your compensation package at FSL. We assess your specific job family, level, relevant skills, experience, and other special trainings, or accomplishments you bring to the position. Pay decisions are also guided by our financial means as well as analyzed against what others earn internally.

We strive to pay competitively and offer market differentiated benefits and perquisites in line with our compensation philosophy. The salary range is a reflection of many similar like positions and your actual compensation may not be at the high or low end of the range but will be based on your unique skills and other criteria mentioned.

FSL is committed to offering each individual an elevated employee experience through growth and learning opportunities in addition to an inclusive work culture coupled with other perquisites.

Position Summary

The Dining Services Associate is responsible for ensuring that meal and service requests are met by getting the serving and dining room set up and ready for breakfast, lunch and dinner. They are also responsible for table service of food items to residents. At the end of the mealtime, they are responsible for cleaning and restocking items in preparation of the next meal.

Duties will be performed in compliance with established policies and procedures and will be performed in a professional manner. Essential Job Functions To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Every effort has been made to identify the essential functions of this position.

However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Set up of meal items to ensure readiness prior to opening for breakfast, lunch and dinner.

Items include brewing coffee, checking levels of beverage items and filling as needed, stocking of fruit and bread baskets, check that the Dining room tables are clean and set, check supply of dishes and serving ware, writing the menu neatly on the menu boards, getting small dish room ready and setting up salad bar. Check and log temperature of reach in cooler.

Take and log food temperatures. Communicate with cook if food supply is running low. Use soap and sanitizer in serving room to clean counters throughout the mealtime. Service to residents requiring assistive service Express menu to each table and take individual resident food orders at tables Deliver all food items to table, ensuring accuracy Follow up on all comments and corrections from residents to ensure-positive outcomes Walk through dining room a few times during meal, to ensure that all residents have been served and are satisfied Clear all soiled dishes and items from the table when a resident is finished and reset the table Post-service restock and supply service stations and dining room after each meal.

Tear down steam table and wipe down Restock items and put away specific meal related items. Brew coffee as needed Restock all beverage machines, fruits baskets and bread baskets Complete special cleaning as assigned Sweep serving room, soiled dish room and empty garbage Put away and restock clean tableware. Maintain sanitation and safety in kitchen and dining room areas Handle all food items in accordance to policy Store and maintain all foods per policy Maintain acceptable level of customer satisfaction Attend staff meetings to address problems, concerns or plans Adhere to departmental standard of dress Comply with all facility in-service requirements Attend all staff meetings and programs Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business.

This includes medical and treatment records, financial and human resources information Perform all other duties as assigned.

Qualifications

of the Position High school diploma, GED or current enrollment required. Previous experience in Food Service operations preferred. Ability to work independently and with a team. Ability to communicate effectively with residents and co-workers. Possess organizational and communication skills. Ability to read, write and speak the English language.

Ability to safely operate all job-related machines and equipment. Able to stand and walk for a majority of an 8-hour shift. Ability to lift, push and/or pull 50 pounds. Exhibit knowledge of proper food handling, sanitation, food safety regulations and infection control Ability to learn routine procedures, techniques and to follow specific instructions.

Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public. Skills Communication and Influence: Requires verbal and written communication skills to convey complex and/or detailed information to multiple individuals/audiences with differing knowledge levels.

Role may require strong negotiation and influence, communication to large groups or high-level constituents, representation of the organization, advanced tact, and diplomacy, etc. Technical Knowledge: Applies advanced principles, theories, and concepts in area of specialty. Working knowledge of several related disciplines.

In-depth knowledge of one or more related disciplines. Analytical Thinking: The ability to systematically gather information from a variety of sources, analyze the information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative.

Diversity Awareness: The ability and willingness to respect and value the differences and perceptions of different groups/individuals. This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the organization. Customer Focus: The ability to provide excellent service to external and internal customers.

This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers that are difficult or upset; reviewing complaints from internal/external customers and takes action to remedy the complaint; and treating the customer as if he/she were valuable.

Drive and Dependability: The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.

Stress Tolerance/Flexibility: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.

Interpersonal Relations: The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.

Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.

Communication: The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.