Culinary Service Concierge

Company: Vista Springs Wyoming
Location: Wyoming
Posted on: November 21, 2022

Job Description:

Vista Springs Wyoming - Vista Springs Careers
Find Your Greater Purpose
Vista Springs offers many wonderful perks including, but not limited to:

Heavily subsidized low cost major medical plan.
Short Term Disability
401K
Dental and Vision Insurance, retirement plan, and generous Paid Time Off
Competitive Compensation and Benefits Program.
Advancement Potential.
Catered Living/Active Lifestyle, Assisted Living and Memory Care Community
Realize your full potential for career growth and professional excellence by bringing your full-self every day to thrive in our Joy in Work environment in one of our beautiful Award-winning purpose-built and master-planned communities.
Be part of a dynamic and dedicated team.

Working conditions:
Full time/Part time
Hours/days as assigned
POSITION SUMMARY
Responsible for providing routine assistance with preparing and serving palatable, nutritionally balanced, quality food to residents as directed by the Dietary Director and/or Cook. Responsible for keeping equipment, kitchen and dining areas clean.
JOB DUTIES
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Job Functions

• 
  
• Arrive to your scheduled shift regularly and punctually.
  
• Assist the culinary service director/cook to develop, monitor and maintain quality standards for the storage, preparation and presentation of food.
  
• Prepare and serve nutritionally balanced, well-prepared and palatable meals that reflect the likes and dislikes of residents in a timely and consistent manner while adhering to menus and special dietary needs, using the GFS cycle Menu management program.
  
• Verify appropriate meals and snacks are served to residents
  
• Comply with dietary department licensing standards and requirements
  
• Routinely communicate with the culinary service director on feedback from residents 'regarding food.
  
• Communicate to the Culinary Service Director/Cook when inventory of supplies and food items are low so they may be re-ordered.
  
• Comply with sanitation schedule for kitchen, equipment, and dining room to maintain high standard of sanitation and cleanliness.
  
• At the instruction of the Culinary Service Director/cook, coordinate special events including but not limited to holiday meals, birthday meals, company picnics or other events.
  
• Attend mandatory in-service meetings and continuing education opportunities as required.
  
• Adhere to MSDS procedures regarding cleaners or other hazardous materials.
  
• Comply with universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures.
  
• Properly report any hazardous conditions and equipment, incidents or accidents in a timely fashion.
  
• Understand, comply with and promote resident rights, safety, supervision and protection.
  
• Maintain confidentiality of resident health information as required by HIPAA.
  
• Ensure a safe environment for residents, visitors and co-workers
  
• Perform other duties as assigned.
  
  POSITION QUALIFICATIONS
  Competency Statement(s)
  
  • 
    
  • Accountability: Accepts responsibility and accounts for his/her actions
    
  • Resident Oriented: Takes care of the residents' needs while following company procedures.
    
  • Ethical: Demonstrates conduct conforming to a set of values and accepted standards
    
  • Respectful: Displays a caring, respectful and positive attitude when addressing residents, family members and co-workers.
    
  • Honest/ integrity: Is truthful and seen as credible in the workplace.
    
  • Relationship Building: Effectively builds relationships with residents and co-workers.
    
  • Reliability: Is dependable and trustworthy
    
  • Responsible: Is held accountable or answerable for ones conduct.
    
  • Creativity: Seeks ways to improve all aspects of the job; brainstorms to develop suggestions and new ideas
    
  • Communication: Communicates openly and honestly and with tact; promotes cooperation, trust and open exchange of ideas; treats others with respect; expresses facts and thoughts in writing in a clear and organized way; resolves conflicts in a positive way.
    
  • Time Management: Effectively prepares and uses a 'to do 'list; allocates time to planning, thinking and mapping out tasks; controls time spent in attending meetings and controls interruptions.
    
    SKILLS & ABILITIES
    Education and Experience
    A high school diploma, one year experience cooking/baking from scratch and preparing special diets and management experience in a long-term care or assisted living setting OR a combination of education and experience.
    Computer Skills
    Proficient in Word and Outlook in a Windows environment or equivalent.
    Language Skills
    Ability to read, speak and understand the English language and communicate effectively with residents, family members and employees. Ability to read and correctly interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
    Mathematical Skills
    Ability to add, subtracts, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to compute rates and percent's and the ability to read and interpret graphs from data.
    Reasoning Ability
    Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
    Certificates & Licenses
    First aid and CPR training will be provided on the job.
    PHYSICAL DEMANDS
    Stand - - - - - - - - - - - - - - C - - - - - - - - - - - - - - - - - - - - - - - - - - - - Lift/Carry Transfer
    Walk - - - - - - - - - - - - - - -C - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 10 lbs. or less - - - - - - - - - - - - - - - - - - - - F
    Sit - - - - - - - - - - - - - - - - O - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 11-20 lbs. - - - - - - - - - - - - - F
    Reach Outward - - - - - - - C - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21-50 lbs. - - - - - - - - - - - - - -F
    Reach Above Shoulder - - C - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 51-100 lbs. - - - - - - - - - - - - -N
    Climb - - - - - - - - - - - - - - N - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Over 100 lbs. - - - - - - - - - - - N
    Squat or Kneel - - - - - - - -O - - - - - - - - - - - - - - - - - - - - - - - - - - - Push/ Pull - - - - - - - - - - -
    Bend - - - - - - - - - - - - - - -F - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 12 lbs. or less - - - - - - - - - - - - - - - - - - - - F
    Twist - - - - - - - - - - - - - - -F - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 11-20 lbs. - - - - - - - - - - - - - -F
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21-50 lbs. - - - - - - - - - - - - - -O
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 51-100 lbs. - - - - - - - - - - - - -N
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Over 100 lbs. - - - - - - - - - - - - - - - - - - - - - N
    -
    N (Not Applicable) - - - - - - - Activity is not applicable to this occupation.
    O (Occasionally) - - - - - - - - Occupation requires this activity up to 33% of the time (0-2.5+ hrs/day)
    F (Frequently) - - - - - - - - - - - - - - - - - - Occupation requires this activity form 33% -66% of the time (2.5-5.5+ hrs/day)
    C (Constantly) - - - - - - - - - - - - - - - - - - Occupation requires this activity more than 66% of the time (5.5+ hrs/day)
    Other Physical Requirements
    
    • 
      
    • Ability to withstand sudden temperature changes from the heat of the kitchen to the cold of the freezers.
      
    • Ability to safely transport hot pans and other hot food dishes from range or ovens to the steam table or other areas
      
    • Ability to maneuver through the kitchen and walk-in-freezer (s) and cooler(s)
      
    • Ability to identify chemicals and properly use and dilute them
      
    • Ability to see dirt, dust and areas to clean
      
    • Ability to hear and speak clearly so as to understand instructions and communicate.
      
      WORK ENVIRONMENT
      The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
      The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee's ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contact of employment, and company reserves the right to change this job description and/or assign tasks for the employee to perform, as the company may deem appropriate.
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Keywords: Vista Springs Wyoming, Wyoming , Culinary Service Concierge, Hospitality & Tourism , Wyoming, Michigan