This position is responsible for providing The Common’s residents with the best dining experience possible including taking food orders, serving meals and maintaining The Common’s Dining Room.

Bonnie Price
bonniep@htop.org
970.243.3333

ESSENTIAL DUTIES AND RESPONSIBILITIES

Employee must have regular attendance/punctuality, be able to cooperate with others, and be completely honest. Other assigned duties include:
1. Taking food orders, placing orders in kitchen, serving the order once the order is ready.
2. Clearing dishes from tables during and after each meal.
3. Setting up food, bus and drink carts.
4. Filling water carafes, cream, sugar, and butter containers.
5. Sweeping and vacuuming the dining area after each meal.
6. Emptying trash receptacles.
7. Cleaning and stocking the wait staff station.
8. Assist with food preparation as needed.
9. Assist dishwasher in cleaning, sanitizing and safely storing dishes, glasses, utensils, pots, pans, etc.
10. Complete daily cleaning assignments.
11. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES
This position has no supervisory responsibilities.

QUALIFICATIONS 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.

EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); or one to three months related experience; or equivalent combination of education and experience.

ADDITIONAL SKILLS PREFERRED:
Education: Food Handler’s Card, and/or First Aid Certification
Experience: 6 months direct care experience with the elder or disabled adult population.
Special Skills: Three months to one year experience in a restaurant setting.

LANGUAGE SKILLS
Must be able to read and interpret documents such as safety rules, operating and maintenance instructions, as well as Hilltop and program specific policies and procedures. Must be able to write routine documentation as required. Must be able to verbally communicate effectively with clients and co-workers.

MATHEMATICAL SKILLS
Must be able to add and subtract two digit numbers, and to multiply and divide by 10’s and 100’s. Must be able to perform these operations using units of American money, weight measurements, volume measurement, and distance. Must be able to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situation where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS
• Food Handler’s Card

CLEARANCES
The following background checks are conducted by Hilltop Community Resources:
• Criminal background
• Annual TB Test

EXPOSURE CATEGORY: [ 2 ]
1) - Job tasks involve exposure to blood, body fluids, or tissue.
2) - Job tasks involve no exposure to blood, body fluids, or tissue, but employment may require unplanned category 1 exposure.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Mobility:
• Must be able to stand 20% of the time; walk 80% of the time.
• Stooping (bending body downward and forward by bending spine at the waist).
• Kneeling (bending legs at knees to come to rest on knee or knees).
• Crouching (bending body downward and forward by bending legs and spine).
• Reaching (extending hand(s) and arm(s) in any direction).

Dexterity:
• Handling (seizing, holding, grasping, turning or otherwise working with hand or hands).
• Fingering (picking, pinching, or otherwise working primarily with fingers).
• Feeling (perceiving attributes of objects, such as size, shape, temperature, or texture, by touching with skin, particularly that of the fingertips).

Lifting:
• Must be able to exert up to 25 pounds of force to lift, carry, push, pull, or otherwise move objects.

Communication:
• Must be able to express or exchange ideas by means of the spoken word. Must be able to clearly communicate with others by way of the English language.

Hearing:
• Must be able to perceive the nature of sounds at normal speaking levels with or without correction. Must be able to receive detailed information through oral communication, and to make the discriminations in sound.

Taste/Smell:
• Must be able to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, or recognize particular flavors and/or odors, using the tongue and/or nose.

Vision: Must have the following vision abilities:
• Close vision (clear at 20 inches or less).
• Far vision (clear at 20 feet or more).
• Depth perception (Three-dimensional vision. The ability to judge distances and spatial relationships so as to see objects where and as they actually are.)
• Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus).
• Color vision (ability to identify and distinguish colors).
• Field of vision (observing an area that can be seen up and down or right or left while eyes are fixed in a given point).

Physical effort:
• Light work (light physical effort is required by handling objects up to 25 pounds occasionally and/or up to 10 pounds frequently).

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Physical surroundings:
• Under normal circumstances 100% of time is spent indoors.
• The noise level is usually moderate.