Sporting Clays Grille - Waitstaff - Part-Time Food Service Summary Serves meals to patrons in dining establishment by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned. Presents menu, answers questions, and makes suggestions regarding food and service. Recommends appropriate wines to patrons. Writes order on check. Relays order to kitchen and serves courses from kitchen and service bars. Ladles soup, tosses salads, portions pies and desserts, brews coffee, and performs other services as determined by establishment's size and practices. Observes diners to respond to any additions requests and to determine when meal has been completed. Totals bill and accepts payment or refers patron to Cashier. Assists bus personnel in clearing and resetting tables at conclusion of each course. Displays pleasant attitude towards guests and other staff members at all times. Responsibilities The new PA food Code is now in effect and REQUIRES you to do the following: Disease Reporting (Chapter 46.111; 46.112; 46.114) -Report to the Person-In-Charge (PIC) if you have been diagnosed with, exposed to, have suffered from, caused an outbreak involving, been exposed to an outbreak involving or have personal contact with anybody diagnosed with: -Salmonella typhi -Shigella spp. -Shiga toxin-producing Escherichia coli -Hepatitis A virus -Report to the PIC if you are experiencing acute stomach distress accompanied by any of the following: diarrhea; fever; vomiting; jaundice; sore throat with a fever or any other disease transmittible through food. -Report to the PIC if you have any cuts or discharges on your hands or arms. In most cases, a glove or finger-cot covered with a glove will be an appropriate corrective measure. -You must comply with any exclusions or restrictions imposed by the PIC. All of the above applies to individuals who have been made offers of employments within a food facility. Personal/Hygienic Practices (Chapters 46.131-137; 46.151-152) -Keep you hands, arms and fingernails clean by washing them vigorously using handsoap, rinsing thoroughly and drying thoroughly with clean towels (minimum 20 seconds.) -Wash your hands and arms in an approved handwashing sink. Do not use food preparation sinks, utility sinks or warewashing sinks for handwashing. -Wash your hands and arms -Do not wear fingernail polish or artificial nails unless wearing gloves. -Do not wear jewelry (except a wedding band) while around exposed food. -Wear clean outer clothing (clean aprons, whites, etc.) while handling food. -Do not use tobacco in any form in food preparation/storage areas. -Do not drink beverages in food preparation areas unless from closed cups. -Do not work with exposed food if you have persistent sneezing, coughing or running eyes or nose. -Wear hair and beard restraints when engaged in food exposed areas. NO BAREHANDED CONTACT WITH READY-TO-EAT FOODS - USE SUITABLE UTENSILS, DELI TISSUE OR SINGLE USE GLOVES! 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience No prior experience or training. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other staff members of the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities Staff member needs to be familiar with cash registers and credit card machines. The staff member must be comfortable dealing with the public and must work cohesively with fellow employees. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the staff member is constantly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The staff member is occasionally required to taste or smell. The staff member must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the staff member is regularly exposed to wet floor conditions in the Dining Room and Kitchen areas. The noise level in the work environment is usually moderate.