Job Duties:

· Responsible for successful operation of all dining services.

· Responsible for providing overall leadership and management of dining services operations and ensuring adequate coverage of department.

· Operating the department withing stipulated budget and being financially accountable for the dining services department.

· Conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records.

· Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff.

· Implement and monitor Pinnacle/facility Policies and Procedures.

· Assure that the facility follows City, State, and Federal regulations.

· Implement seasonal menus for Spring/Summer and Fall/Winter.

· Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks. Heavy focus on the “center of the plate”.

· Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets and job flows.

· Ensure all residents are served the diet as prescribed by MD/ Dietitian.

· Organize and maintain current diet order for all residents.

· Complete residents Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials and other nutrition documents in a timely manner.

· Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, weekly operation reports, and all Food Supplier invoices.

· Inventory and order all food and supplies while staying within assigned budget.

· Perform other duties as assigned by management.

Required Skills/Abilities:

· Prior experience in a similar role required

· Prior supervisory experience required

· Great communication and interpersonal skill are a must

· Ability to operate cooking and food preparation equipment.

· Understanding of proper food handling and sanitation procedures.

Education and Experience:

· High School Diploma or GED required

· Serve Safe Certification

· CDM Certification or enrolled in the course

Physical Requirements:

· Prolonged periods standing and walking.

· Must be able to access and navigate all areas.

· Must be able to lift up to 25 pounds at times.

· May be required work in excessive heat and cold in association with the kitchen environment.