The Dining Services Director is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Dining Services Department. Maintain appropriate levels of staffing and food/supplies inventories and work within established budget guidelines.

He/she must possess general knowledge in the following areas of operation: productivity, costs and budgets, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of Dining Services Department.

DUTIES AND RESPONSIBILITIES for Dining Services Director:

• Plan, promote, and supervise a food service program that exceeds the minimum of standards of quality and customer service of the community and accommodates the broad spectrum of tastes, interests and personal therapeutic requirements of the resident population.
• Continuously monitor and appropriately address the resident population for shifts in preferences, values and attitudes using personal interviews, approved surveys, resident committees, suggestion boxes, etc.
• Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas.
• Coordinate with activity director and other supervisory personnel, for any special functions or needs of residents.
• Create weekly menus based on the preferences and needs of the residents.
• Order all food, supplies and equipment for the dining service program while working within budget.
• Prepare breakfast, lunch or dinner and assist with production or service lines.
• Recruit, hire, train, discipline and supervise a full complement of staff.
• Follow all health department practices, safety practices, and infection control practices.
• Store all food, label and date accordingly. Keep storage areas clean and organized.
• Always maintain a professional attitude. Handle all resident concerns and complaints with finesse and in a caring, polite, and professional manner.

OTHER REQUIREMENTS for Dining Services Director:

• Must be a Serve Safe Certified if necessary, per state regulations.
• Has familiarity and willingness to work with elderly population.
• Previous experience preferred, but not necessary.
• Preferred proficiency in English. Must be able to routinely follow written and verbal instructions.
• Attend in-services monthly required for position.
• Push, pull, and lift at least 50 pounds.
• Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook.
• All offers of employment are subject to passing background check.

Equal Opportunity Employer

“I love that Charter does not send us menus and tell us what we have to cook. I get to cook what our residents love. Charter give use the resources to thousands of recipes that give me the nutritional information. So I can be free to be creative. When I prepare the residents favorites, I see their smiles and know I am enhancing their lives through my cooking. ” -Charter Senior Living Associate

Offering Health Insurance for Full Time Associates
*Charter Benefits

• Competitive Wage.
• Health Insurance
• 401K
• Tuition Reimbursement
• Employee Referral Bonus
• Resident Referral Bonus

Your potential is unlimited. As a small boutique company, we are committed to helping each of our Associates have more than just a “job”.

We want each of our associates to feel like they a career and an opportunity to grow. Learn more about Charter and how you can become part of an organization that is committed to the future of their Associates.

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Assisted living: 1 year (Preferred)
• Leadership: 1 year (Required)
• Culinary: 1 year (Required)

Work Location: In person