Must have a strong belief in CHI’s Mission and Core Values, and demonstrate respect and compliance with CHI’s Resident’s Rights Statement.
Under the direction of the Dietary Supervisor, the Lead Wait person performs a variety of routing tasks daily in providing dining room service to residents. In addition, the Lead Wait person directs and delegates work to the Wait and Bus Persons during the shift. Trains new Wait Persons as needed.
Principal Duties & Responsibilities
Corporate Compliance is the duty and responsibility of everyone employed by CHI and its related organizations.
- Promotes a strong belief in CHI’s Mission and has respect for and compliance with CHI’s Patient Rights Statement.
- Demonstrates behavior consistent with CHI’s Core Values: Reverence, Integrity, Compassion, and Excellence.
- Incumbent has no access to restricted or confidential patient information and must comply with the terms of the CHI Living Communities Security Policies as it applies to their job role.
- Collaborates with immediate supervisor to establish, define and refine department goals and objectives consistent with facility’s Mission and Values, and demonstrates satisfactory progress towards these goals and objectives.
- Exhibits the ability to make effective decisions based on verifiable and measurable data/criteria.
- Promotes positive customer relations with internal and external customers.
- Demonstrates respect for and sensitivity to cultural/social differences in interactions with others.
- Completes assigned tasks in a timely manner.
- Demonstrates initiative and problem-solving skills, using sound judgment.
- Assumes additional responsibilities as needed, with little or no direction, and shows initiative in assisting others within the department.
- Identifies all residents by name for dinner ticket accountability.
- Takes orders and serves food and drinks, including wine, to guests.
- Directs and delegates assignments to Wait and Bus persons in collaboration with the Dietary Supervisor.
- Trains all new Wait and Bus Persons.
- Completes daily side work including bussing and resetting tables, restocking, changing menus, cleaning, etc.
- Takes inventory of all drinks daily.
- Actively participates in the maintenance of a safe work environment.
- Serves as a back-up for bus and wait persons.
- Attends in-service training and meetings as required.
1) Work indoors in normal dining room environment; exposure to heat up to 105 degrees in summer. Some exposure to hazardous materials. Safety materials provided for hazardous materials.
2) OSHA Exposure Category
Category #2: No job-related exposure to blood and/or body fluids.
Has knowledge and skills to provide services to:
Adult - 18 to 64 years
Geriatric - 65 years and above
- Six (6) months previous experience in the Lead Position required.
- Oregon Liquor Control Commission (OLCC) Servers permit required.
- Current Food Handler’s License required.
- Must possess the ability to read menus, write tickets and follow oral and written instructions.
- Must have excellent customer service skills.
Standing 20% of the time; walking 70% of the time; sitting 10% of the time (lifting and carrying 35% of the time and able to carry up to 45 pounds. Pushing/pulling 5% of the time; bending, stooping, twisting 40% of the time; reaching and handling 85% of the time, repetitive motion, close interaction with co-workers and residents. Climbing stairs 3% of the time).
*Hearing: within normal limits with or without use of corrective hearing devices.
*Vision: adequate to read 12-point type with or without use of corrective lenses.
Must be able to verbally interact with staff, clients, and public.
*Manual dexterity of hands/fingers for writing, computer input.
(*denotes essential function)