Food Service VCC at John Knox Village of Florida in Lee's Summit, MO

JOB SUMMARY

This position performs a wide variety of duties in a dining room and kitchen environment in a clinical healthcare setting. These duties may include but are not limited to functioning as host/hostess, setting up the dining area, taking food orders, serving food, documenting resident meal intakes and cleaning and sanitizing the dining areas. Responsible for following instructions and carrying out assignments properly. Supportive of the Village’s mission, values, and service/hospitality (PRIDE) expectations. Completes training as required by policy.

ESSENTIAL JOB FUNCTIONS

• Sets up and cleans the assigned dining areas
• Relay orders to kitchen and serves food.
• Performs food preparation.
• Ensures all residents are fed a nutritional diet that meets their specific dietary needs.
• Observes residents and responds to additional needs.
• Handles stress well and gets along with others within the workplace and with customers outside the department.
• Maintains acceptable standards of workplace conduct.
• Adheres to all safety regulations and requirements.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

ESSENTIAL QUALIFICATIONS

Candidate must be at least 16 years of age.

Education:

• This position requires the level of education typically acquired by a course of study leading to a high school diploma or GED.

Licenses/Certifications:

• Must obtain current Jackson County Food Handler Permit within 15 days of start date.

Knowledge and Skills (required unless otherwise noted):

• Ability to work with a large group of residents/customers.
• Beginner level knowledge of cash handling and cash register operation.
• Ability to work irregular hours.
• Ability to speak in simple sentences.
• Ability to write simple sentences, paragraphs and correspondence
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.
• Ability to perform tasting and/or smelling.
• Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.

Special Working Conditions

• Primarily works in a kitchen and restaurant environment.

• The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.

• The associate is subject to hazards such as exposure to high heat or exposure to chemicals.

• The associate is exposed to infectious diseases.

• The associate is required to function around individuals with challenged mental capacities.

• The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.

• All associates may be called upon to assist other departments in a declared emergency situation.

PHYSICAL AND MENTAL DEMANDS

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches.

• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36—72 inches.
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.
• Occasional climb of 18 inches.
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.
• Constant bend/crouch; frequent crouch/kneel.
• Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation.
• Frequent fine motor coordination; frequent hand coordination; constant foot coordination.
• Constant balance; constant walking; occasional sitting.
• PDC Level:

SUPERVISION RECEIVED/GIVEN

Frequent supervision from Manager Nutrition Services and Supervisor Nutrition Services.

Gives no supervision.

EOE/D/V Nicotine-Free & Drug Free Workplace Post-offer background check and health screening required

Questions can be directed to careers@jkv.org