Part-Time Server

Position Title: Part-TimeServer

Department: Food Service

Reports To: Director of Food Service

Classification: Non-Exempt

Employment Status: Part-Time

Location: Saint Edmund’s Retreat, Enders Island, Mystic, Connecticut

MISSION AND ORGANIZATIONAL COMMITMENT

Saint Edmund’s Retreat is a Catholic nonprofit organization committed to providing an environment of hospitality, dignity, safety, spiritual renewal, recovery, and respect for every person it serves. Employees are expected to support the mission of Saint Edmund’s Retreat through professional conduct, compassionate service, responsible stewardship, respect for the dignity of every person, and adherence to the ethical, safeguarding, and operational standards of the organization.

POSITION SUMMARY

The Server provides courteous, professional, safe, and efficient meal service to residents, retreatants, guests, employees, and other persons served by Saint Edmund’s Retreat. The Server prepares dining areas for service, assists with serving meals and beverages, clears and resets dining areas, maintains cleanliness and sanitation, and supports Food Service operations under the supervision of the Director of Food Service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Setup

· Prepare dining rooms, serving areas, tables, beverage stations, and related areas for scheduled meals, retreats, meetings, and special events.

· Set tables and arrange dishes, glassware, flatware, napkins, condiments, beverages, and other necessary service items according to event orders.

· Assist cooks, dishwashers, and other Food Service employees with meal setup, cleaning, and other operational needs.

Service

· Serve meals, beverages, and other food items in a courteous, professional, and timely manner.

· Assist with transporting food, dishes, serving equipment, beverages, and supplies between kitchen, dining, storage, and event areas.

· Provide appropriate hospitality and assistance to residents, retreatants, guests, and other persons served by Saint Edmund’s Retreat.

· Follow instructions regarding food allergies, dietary restrictions, modified diets, and other meal requirements communicated by authorized personnel.

· Maintain awareness of food-safety and sanitation requirements during meal service.

· Monitor dining and service areas and promptly report spills, hazards, equipment problems, accidents, injuries, Guest concerns, or other issues to the Director of Food Service.

Cleanup and Breakdown

· Clear dishes, glassware, utensils, serving items, and waste from tables and dining areas.

· Clean and sanitize tables, chairs, counters, beverage stations, serving areas, and other assigned surfaces.

· Reset dining areas following meals and prepare them for subsequent services or activities.

· Assist cooks, dishwashers, and other Food Service employees with breakdown, cleaning, and other operational needs.

Other

· Assist with retreats, special events, receptions, meetings, and other organizational functions as assigned.

· Maintain professional appearance, demeanor, communication, and standards of hospitality.

· Follow all applicable food-safety, sanitation, workplace-safety, and organizational requirements.

· Perform other reasonably related duties assigned by the Director of Food Service.

SAFEGUARDING AND SAFE ENVIRONMENT RESPONSIBILITIES

Saint Edmund’s Retreat is committed to maintaining an environment that protects the safety, dignity, and well-being of residents, retreatants, guests, employees, volunteers, and other persons participating in its programs and activities.

The employee must comply with all Saint Edmund’s Retreat Safe Environment, Abuse Prevention, Code of Conduct, professional-boundary, confidentiality, supervision, and incident-reporting policies and procedures.

The employee must successfully complete all safeguarding, abuse-prevention, and other training required by Saint Edmund’s Retreat and maintain compliance with applicable training requirements throughout employment.

The employee must maintain appropriate professional boundaries with residents, retreatants, guests, volunteers, and other persons served by Saint Edmund’s Retreat.

Suspected abuse, neglect, exploitation, inappropriate conduct, boundary violations, unsafe behavior, or other safeguarding concerns must be reported promptly in accordance with Saint Edmund’s Retreat reporting procedures and applicable law.

Abuse, harassment, exploitation, intimidation, discrimination, retaliation, inappropriate relationships, or other conduct inconsistent with Saint Edmund’s Retreat safeguarding requirements is prohibited.

CONFIDENTIALITY

The employee may encounter confidential, sensitive, personal, health-related, recovery-related, personnel, or organizational information while performing assigned duties. Such information must be protected and may only be accessed, used, or disclosed as authorized by Saint Edmund’s Retreat policy or applicable law.

QUALIFICATIONS

· Prior restaurant, banquet, institutional dining, hospitality, food-service, customer-service, or similar experience preferred but not necessarily required.

· Ability to provide courteous and professional service to individuals from varied backgrounds.

· Ability to understand and follow written and verbal instructions.

· Basic knowledge of food-service sanitation and safety practices or ability to learn such requirements.

· Ability to work cooperatively with cooks, dishwashers, other Food Service personnel, employees, volunteers, residents, retreatants, and guests.

· Strong interpersonal skills, professionalism, dependability, punctuality, and attention to cleanliness and presentation.

· Ability to successfully complete all required employment, orientation, food-safety, and safeguarding requirements.

· SafeServ Certified Food Handler Certification preferred, required after hire (St. Edmund’s Retreat will cover the cost if the candidate does not currently hold a certification).

PHYSICAL AND ENVIRONMENTAL REQUIREMENTS

The essential functions of this position require the employee, with or without reasonable accommodation, to:

· Stand and/or walk for prolonged periods during the workday.

· Lift, carry, move, push, pull, or otherwise handle trays, dishes, food, beverages, supplies, and other items weighing 20-40 pounds.

· Frequently bend, reach, stoop, grasp, turn, carry trays, and perform repetitive hand and arm movements.

· Move safely through kitchen, dining, serving, event, and storage areas while carrying food, beverages, dishes, or other service items.

· Safely work around hot food and beverages, kitchen equipment, cleaning products, wet surfaces, and potentially slippery floors.

SCHEDULE AND ATTENDANCE

Food Service operations may require mornings, evenings, weekends, holidays, retreats, special events, and varying schedules. Regular and reliable attendance and punctuality are essential to this position.

EMPLOYMENT COMPLIANCE AND EQUAL OPPORTUNITY

This position is classified as non-exempt and is subject to applicable federal and Connecticut wage-and-hour requirements.

Saint Edmund’s Retreat provides equal employment opportunities and prohibits unlawful discrimination, harassment, and retaliation. Qualified individuals must be able to perform the essential functions of the position with or without reasonable accommodation. Employees requiring a reasonable accommodation should follow Saint Edmund’s Retreat procedures for requesting accommodation.

Nothing in this job description creates a contract of employment or guarantees employment for any particular duration. Saint Edmund’s Retreat may modify duties, assignments, schedules, or responsibilities consistent with applicable law and organizational needs.

Job Type: Part-time

Pay: From $18.00 per hour

Work Location: In person