POSITION SUMMARY:The primary responsibility of your job position is to provide assistance in all food functions following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities. You are entrusted to follow established policies and procedures as directed by the Food and Nutrition Services Manager in order to assist in food preparation, serve a well-balanced meal and maintain a clean and sanitary dining hall.KEY RESPONSIBILITIES:Assist cook in preparing meals that are palatable and appetizing in accordance with established portion control procedures.Set up and deliver meal trays, food carts, etc. to designated areas.Assist in checking diet trays before distribution.Serve food in dining room as instructed.Ensure that food and supplies for the next meal are readily available.Assist in cleaning and sanitizing work areas, equipment and floors, dishes and utensils.Remove food trays from carts, dining rooms, etc.Perform dishwashing/cleaning procedures.Distribute and collect menus as necessary.Prepare and deliver snacks as instructed.Carry out garbage and keep work areas clean, dry and free of hazardous equipment.Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.Adheres to dress and jewelry requirements per health code regulationsAssist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.Attend and participate in facility mandatory in-service training programs as scheduled.Maintain confidentiality of all pertinent resident care information including protected health information. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.Greeting customers in a friendly manner and taking food and drink ordersPreparing and serving beverages such as drip coffee, espresso-based drinks, tea and other specialty drinksAnswering customers' questions about menu choicesPromoting and recommending menu options to customersTaking payment from customersTracking inventory for cafe and beverage supplies, such as coffee beans, milk, napkins and cupsMaintaining espresso machines, grinders, coffee machines and other equipment by cleaningKeeping the work environment and cafe seating area clean, sanitary and organizedResponding to and resolving customer concerns or complaintsEvaluating and modifying processes to improve efficiency and quality of serviceExcellent listening and communication skills to effectively interact with coworkers and customersBasic coffee knowledge, such as how to prepare common coffee beverages, although advanced knowledge, such as roasting and grinding processes, coffee bean sourcing and flavor differences, can be helpfulExceptional customer service and interpersonal skills to interact in a positive manner and prevent or resolve conflictsStrong independent work abilities to work efficiently in a fast-paced and high-volume environment with other BaristasAttention to detail to manage specific customer requests as well as a high-volume beverage assembly line with minimal errorsTime management and organizational skills to work efficiently and effectively in a high-volume workplaceAbility to answer phone to take patient room service orders and answer questions regarding menuFamiliarity with skilled nursing environment desirable but not requiredSKILLS AND KNOWLEDGE:Google and Microsoft operating system platformsAdministrative and clerical procedures; customer serviceEDUCATION AND EXPERIENCE:Must possess, as a minimum, an 8th grade educationOn-the-job training providedWORK ENVIRONMENT:Works in well-lighted/ventilated areas. Atmosphere is warm and noisy for cookingMoves intermittently during working hoursIs subject to frequent interruptionsIs subject to hostile and emotionally upset residents, family members, etcCommunicates with the medical staff, nursing staff, and other department supervisorsWorks beyond normal duty hours, on weekends, and in other positions temporarily, when necessaryIs subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)Attends and participates in continuing educational programsIs subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminantsIs subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B virusesMaintains a liaison with other department directors to adequately plan for food services/activitiesMay be subject to the handling of and exposure to hazardous chemicals