DIETARY DIRECTOR - ASSISTED LIVING

TEMPORARY POSTION MAY LEAD TO FULL TIME AT ANOTHER ONE OF OUR COMMUNITIES

OVERVIEW:

The Culinary Director (Dining Services Director) will be responsible for overall supervision, preperation and direction of dining services program, catering, the dining room, and room service programs. The Dining Services Director is also responsible for delivering these programs in a manner that exceeds residents' expectations and provides the Community with additional revenues.

RESPONSIBILITIES:

• Able to maintain work pace appropriately with daily given workload. Perform activities on schedule while maintaining regular attendance and punctuality within specified tolerance.
• Supervise kitchen and dining room staff, provide training, set and adjust rates of pay and hours of work, provide informal and formal performance feedback, recognize both appropriate and inappropriate behaviors/performances through rewards and discipline, and apportion work among subordinates.
• Perform all cook functions as necessary, serving 3-4 shifts a week as required by the Executive Director.
• Order food and kitchen supplies from approved vendors and maintain good communication with all vendors.
• Record and maintain adequate food inventory and complete reports as required by Walnut Valley Senior Living. 
• Follow all Crandall Dietary policies and procedures and ensure compliance by other food service employees.
• Ensure that employees practice safe food-handling techniques and comply with federal, state, county, and city regulations regarding health, safety, and sanitation.
• Dining Services Director duties include but not limited to ordering food and kitchen supplies, record and maintain adequate food inventory, support all catering services for events, check all food deliveries against order forms and establish and monitor a proper cleaning and maintenance program. This position will also supervise kitchen staff and provide appropriate training as needed and provide hands-on cooking on a routine basis.
• Plans, organizes, and controls all activities of the department. Participates in developing department goals, objectives, and systems.
• Ensures compliance with all federal, state, and local employment laws
• Able to manage revenue and expense budget. (Staffing, supplies, raw food)
• Able to make independent decisions.
• Must be able to communicate in a warm, friendly, and caring manner.
• Follow Safety Policy & Procedures.
• Perform other duties as assigned by Executive Director.

EDUCATION / EXPERIENCE:

• High School Diploma or equivalent
• Minimum of two years’ experience in food service management, supervision, food purchasing, safety, sanitation, and menu preparation
• Good computer skills and ability to learn new programs
• Enjoys working with the senior population

WORK ENVIRONMENT: 88 Apartments; 72 Bed License Memory Care Community

This job operates in a professional office and senior living environment. This role routinely uses standard office equipment.

• Able to concentrate with frequent interruptions.
• Able to work under stress and in emergency situations.
• Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping.
• Able to talk and hear effectively to convey instructions and information to residents and team members.
• Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions.
• Use personal protective equipment and supplies when needed to prevent burns, falls, and infection.
• Personal protective equipment includes infection control kit, rubber gloves and non-slip shoes.
• Subject to infectious diseases, substances, and odors.