The Lead Server EL/IL supports Enriched Living and Inspired Living dining service by leading daily service execution, assisting with training and ensuring residents receive dignified, accurate, patient and hospitality-focused meal service.

RESPONSIBILITIES

• Lead assigned meal periods by supporting servers, caregivers and service team members with calm direction and professional example.

• Review resident preferences, allergies, diet textures, special instructions and service notes before service and communicate updates to the team.

• Assist with seating, meal delivery, table touches, resident assistance, clearing, resetting and dining room flow.

• Train and mentor EL/IL servers on service standards, resident rights, confidentiality, safety, sanitation and communication expectations.

• Coordinate with culinary and Wellness teams to ensure physician-directed or documented dietary needs are followed.

• Use TOAST or applicable dining tools accurately when assigned for orders, charges, reporting or resident account support.

• Identify resident concerns, changes in appetite, service issues or preference changes and communicate promptly to leadership.

• Ensure dining room setup, side work, closing duties, cleanliness and supply levels are completed to standard.

• Maintain patience, dignity and respect in all resident interactions, including residents with cognitive, physical or emotional support needs.

• Support family visits, special events, holidays, resident committees and programming as assigned.

• Maintain a positive team culture and avoid workplace drama while reinforcing professionalism and accountability.

QUALIFICATIONS

• High school diploma or equivalent preferred.

• Minimum 1-2 years of serving, dining room or hospitality experience required; senior living experience preferred.

• Lead or training experience preferred.

• Ability to read, write, speak and understand English effectively.

• Patience, tact, compassion and professional communication with residents, families, guests and team members.

• Knowledge of resident rights, basic diet awareness, food safety and sanitation standards.

• Food Handler certification preferred or required by local regulation.

• Ability to work flexible schedules including weekends and holidays.

COMPETENCIES

• Building Trust

• Collaboration

• Communication

• Delivering Results

• Problem Solving

• Taking Initiative

• Service to Others / Customer Focus

• Personal Accountability

PHYSICAL DEMANDS/REQUIREMENTS

• Must be able to walk, sit, stand, reach, bend and stoop frequently.

• Must be able to lift, carry, push and pull up to 50 lbs. as business needs require.

• Must be able to work flexible schedules, including days, evenings, weekends and holidays as business needs dictate.