Since 1898, The Glen strives to provide the best environment for seniors. Our focus is a “resident directed” philosophy that caters to each resident's individuality by respecting their choices, preserving their dignity and giving them every opportunity to live a purposeful life. We feel it is the best way to offer the highest quality of care in a compassionate environment that places the respect of our residents above all else. By embracing this philosophy, residents are happier and healthier. Daily operations of The Glen community are driven by the residents and carried out by team members that have been empowered to cater to the interests and personalities of the individuals they work with. Enjoy working every day in an atmosphere of excellence with the best professionals.

SHIFT:   10:30 a.m. – 7:00 p.m. (Sunday and Monday)

ESSENTIAL FUNCTIONS:  Sanitation, inventory, stocking of inventory, meal service and works staff shortages.  This includes maintaining china, glassware, flatware, pots, pans, trays, kitchen, work areas, equipment and utensils in a clean and orderly condition. Complies with all sanitation, ServSafe and safety requirements.

 ADDITIONAL FUNCTIONS:  

Inventory:

1. Assist in ordering and maintaining the inventory of food and non-food supplies staying within established guidelines while assuring necessary product is available when needed.
2.  Loads or unloads trucks picking up or delivering supplies or food.
3. Distributes supplies, utensils and portable equipment.
4. Stores all incoming stock properly using the first-in, first-out method.
5. Labels and dates all items as they are stored.
6. Assist in checking inventory with Executive Chef for grocery order day.
7. Check for dented cans, checks boxes in walk-in and freezer and storage for proper seal and date.
8. Checks for outdated items (milk, leftovers, etc.).

Cleaning:

1. Keeps storage areas swept clean and organized at all times.
2. Sweeps and mops kitchen floors daily.
3. Keeps freezer, walk-in and coolers clean and organized at all times (shelves included).  Makes sure all items are labeled, dated and properly sealed.
4. Cleans ice machine and drain pipes with sanitizing solution.  Wipes down outside with soapy water.  Polishes with stainless steel polish weekly on day assigned.
5. Washes worktables, walls, doors refrigerators as needed.
6. Removes and cleans grease filters weekly.
7. Polishes range hood monthly.
8. Sprays and cleans floors two times a week.
9. Steam cleans or hoses out garbage cans on a weekly basis.
10. Cleans employee bathroom daily.
11. Keeps towel and soap dispensers filled.
12. Makes sure all cleaning solutions are marked, labeled properly containerized and stored.

Dishwashing: 

1. Scrape, clean and sanitize all dishes, pots, pans, trays and silverware.  Properly use the dish machine and ensure cleanliness and sanitation.  Let dry completely before storing or reusing.
2.  Keep dish machine and dish room in clean, straightened, well stocked, orderly, and safe fashion.  Keeps floors, counters and sinks in this area clean.
3. Washes pots, pans and trays based on assigned procedures.  Ensure complete cleanliness and sanitation.  Let dry completely before storing or reusing.
4. Ensure compliance with all outlined safety procedures, up to and including use of cut gloves when handling and cleaning knives.
5. Maintain and track temperatures and chemical levels as outlined by provided standards. Notify supervisor if levels are off.  
6. Cleans work tables, walls, refrigerators, stove vent hood and filters, and all other food prep surfaces as assigned.
7. Assists with bussing tables. 
8. Clean all drains after each meal.
9. Segregate trash and garbage and place in the dumpster.  Wash garbage cans and lids with steam cleaner or hoses in the appropriate and assigned areas.  Reline cans with liner each shift or more often as needed.
10. Sweep and mop kitchen floors after each meal and clean storage areas daily to ensure compliance with safety and sanitation standards.
11. Wash floor mats and allow to air dry on Mondays and Fridays.
12. When assigned, help put away grocery order using first-in/first-out method.
13. Assist with loading and unloading of supplies and products.  Transfers supplies and equipment between storage and work areas, observing all safe lifting standards.
14. Deliver food and beverage carts for service to resident rooms/apartments. Cleans cart after each meal service.
15. Help set out salads and desserts and serve tables. 
16. Assist with preparing breakfast.
17. Ensures compliance will all outlined safety procedures.

Other 

1.  Works with Executive Chef on special functions. 
2. Check temperature and sanitizer logs daily for compliance.
3. Checks to see that pots, dishes, lids are stored dry and clean each shift.
4. Assist in setting up and filling meal trays and steam table.
5. Fills vacancies during his/her shift when needed.
6. Work’s call-ins when needed.
7. Serves in dining room as directed by Executive Chef when needed.

Other related projects, duties and responsibilities may be assigned as deemed necessary. 
 

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required. 

• Must be people-oriented individual, have good communication skills, and the ability to work with a diverse group of people.  
• Must be able to work overtime as required.
• Less than high school education; or up to one-month related experience or training; or equivalent combination of education and experience.
• Well organized and self-motivated.  
• Ability to read, speak, write and follow oral and written instructions

 PHYSICAL DEMANDS: 

• Must be able to fulfill job requirements in a high-energy, high-traffic area.
• Must be able to lift/carry up to 50 pounds; push/pull up to 90 pounds.
• Extensive walking, standing, bending, stooping, reaching, pulling, pushing, sweeping

BENEFIT PACKAGE:   

• Competitive pay
• Major medical, dental and vision plans 
• Supplemental Insurance available during open enrollment once a year
• Paid Time Off (PTO) 
• 403 (b) Retirement Plan