3 Assistant Director of Dining Jobs in Plymouth, WI
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Assistant Director of Dining
$84k-120k (estimate)
Full Time
2 Months Ago
Sheboygan County is Hiring an Assistant Director of Dining Near Plymouth, WI
Assists the Director of Dining Services to provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Ensures food is stored, prepared and served according to facility menus, current applicable federal, state, and local standards, and in line with established policies and procedures.
ESSENTIAL DUTIESOperations Management: • Assists the Director of Dining Services in day to day operations of the Dining Services department
• Supervision of Dining Service department staff
• Assist Director of Dining Services in the recruitment, interview, hiring, training, coaching, evaluating, recognition, discipline, and when necessary, termination of employees as directed
• Assist in the development of job descriptions and job duties for each level of dining service staff
• Assists in the planning and development of dining services staff work schedules
• Assists in the assignment and oversight of all staff work assignments according to departmental needs and abilities of staff
• Able to process and approve all department staff payroll records
• Assists in the development and maintenance of an annual budget for the department and ensures that budgetary guidelines are followed in the operation of the department
• Assists the Director of Dining Services in determining the quality, quantity, and variety of food and supplies purchased.
• Reviews all invoices and financial transactions for the Dining Services department in absence of the Director.
Foodservice Management:• Prepares and or directs the preparation of all foods for meal service according to approved menus and recommended recipes.
• Ensures that quality, nutritious food is prepared in accordance with Federal and State guidelines
• Assures that foods are prepared according to production schedules, menus, and standardized recipes
• Insures that meal schedules and plans are followed to meet the nutritional needs of the residents
• Assists in the management, preparation and service of special nourishments, supplemental feedings, and snacks
• Review work procedures and operational issues in order to determine ways to improve service, performance and/or safety
Food Safety:
• Assure safe receiving, storage, preparation, and service of food
• Assure appropriate food handling and temperature monitoring is utilized according to the Federal and State guidelines
• Establishes, maintains, and monitors compliance with health, sanitation, safety and fire regulations in all areas of the kitchen and food service operation
• Prepare cleaning schedules/assignments, and maintain equipment to ensure food safety
Nutrition and Medical Nutrition Therapy:
• Assists the Director in developing and planning regular, therapeutic, and mechanically altered menus that provide nutritious, palatable, attractive and cost-effective meals, utilizing current ADA recommendations, USDA guidelines and the dietitian as a resource person
• Participates in the Interdisciplinary team’s care planning as necessary to provide optimal nutritional services to each resident as director by the Department Director.
• Assists in the development and/or updates of plans of care as needed for residents upon implementation of nutritional interventions to help insure the nutritional aspects for each resident are met
• Responsible for the completion of MDS’s and Nutritional Assessments quarterly, annually, or as needed with guidance from the dietitian and Director of Dining Services.
• Assists the Director in ensuring resident diet information, room changes, food preferences, and other pertinent dietary information is recorded accurately on diet cards, dietary kardex, nourishment lists and any other records used in the operation of the dietary department
• Participates in resident food committee meetings in the absence of the Director
• Develops, organizes and provides any necessary support required for special events that may necessitate food and dining participation
• Is available to discuss food preferences, dining concerns/grievances, and provide nutritional information to residents and families as needed
Staff Training and Department Development:
• Conducts staff meetings, and implement in-service education programs for food and dining services staff on a regular basis and for other departments as requested in the absence of the department Director.
• Provide training, coaching and mentoring to ensure strong operational performance and the highest level of customer service as directed by the department Director
• Assist in the development of standards of performance, assignment of areas of responsibility and accountability. May delegate authority to various supervisory members of the staff
• Assists the department Director in development, review, and update of policies and procedures governing Dining Services department
• Review individual staff member’s performance in accordance to Sheboygan County’s regulations, as directed by the department Director.
• Assists the Director in review of department performance and institutes changes in technique or procedure to improve services and efficiency, and to assure compliance with regulatory requirements
• May conduct new employee orientations
• Participate in facility meetings such as: Department Head, Quality Assurance Performance Improvement, Resident Plan of Care, and Interdepartmental meetings in absence of the department Director
• Attends professional in services and/or conferences as directed
• May be asked to perform other varied duties as per facility needs
QUALIFICATIONS
Associate Degree as a Dietetic Technician or completion of a course of study in food service supervision at a vocational or technical school.
Knowledge of modern principles, procedures and equipment used in the storage, care, handling, preparation, dispensing and service of food.
One years of large production food service experience, preferably in a supervisory capacity.
Knowledge of State and Federal regulations applying to Dietary production and service in a Long-term Care facility.
Proven strong leadership and supervisory skills. Ability to instruct, mentor, and motivate employees.
Must be proficient at reading, writing, speaking, and understanding the English
language. The ideal candidate will exhibit excellent communication skills.
Knowledge of economic, accounting, and business management principles and practices.
Basic computer proficiency and working knowledge of Microsoft Office applications: Word, Google-suite, etc
WORKING RELATIONSHIPSPerforms duties with consideration for residents, their families, peers, other employees and visitors.
Directly supervises dining services staff in absence of the department Director.
Works in partnership with Dietitian to service residents’ nutritional needs.
Acts as the liaison between the Food and Dining Services department, the Administrator, and other departments within the facility in absence of the Director.
Works in cooperation with other departments to achieve the goals of the facility.
Communicates in a professional, courteous, accurate and timely manner with
residents, family members, physicians, visitors and other health care team staff members.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Must have the ability to work long hours, including evenings, weekends, and holidays as needed.
Risk of blood borne pathogen exposure is considered high.
ESSENTIAL DUTIESOperations Management: • Assists the Director of Dining Services in day to day operations of the Dining Services department
• Supervision of Dining Service department staff
• Assist Director of Dining Services in the recruitment, interview, hiring, training, coaching, evaluating, recognition, discipline, and when necessary, termination of employees as directed
• Assist in the development of job descriptions and job duties for each level of dining service staff
• Assists in the planning and development of dining services staff work schedules
• Assists in the assignment and oversight of all staff work assignments according to departmental needs and abilities of staff
• Able to process and approve all department staff payroll records
• Assists in the development and maintenance of an annual budget for the department and ensures that budgetary guidelines are followed in the operation of the department
• Assists the Director of Dining Services in determining the quality, quantity, and variety of food and supplies purchased.
• Reviews all invoices and financial transactions for the Dining Services department in absence of the Director.
Foodservice Management:• Prepares and or directs the preparation of all foods for meal service according to approved menus and recommended recipes.
• Ensures that quality, nutritious food is prepared in accordance with Federal and State guidelines
• Assures that foods are prepared according to production schedules, menus, and standardized recipes
• Insures that meal schedules and plans are followed to meet the nutritional needs of the residents
• Assists in the management, preparation and service of special nourishments, supplemental feedings, and snacks
• Review work procedures and operational issues in order to determine ways to improve service, performance and/or safety
Food Safety:
• Assure safe receiving, storage, preparation, and service of food
• Assure appropriate food handling and temperature monitoring is utilized according to the Federal and State guidelines
• Establishes, maintains, and monitors compliance with health, sanitation, safety and fire regulations in all areas of the kitchen and food service operation
• Prepare cleaning schedules/assignments, and maintain equipment to ensure food safety
Nutrition and Medical Nutrition Therapy:
• Assists the Director in developing and planning regular, therapeutic, and mechanically altered menus that provide nutritious, palatable, attractive and cost-effective meals, utilizing current ADA recommendations, USDA guidelines and the dietitian as a resource person
• Participates in the Interdisciplinary team’s care planning as necessary to provide optimal nutritional services to each resident as director by the Department Director.
• Assists in the development and/or updates of plans of care as needed for residents upon implementation of nutritional interventions to help insure the nutritional aspects for each resident are met
• Responsible for the completion of MDS’s and Nutritional Assessments quarterly, annually, or as needed with guidance from the dietitian and Director of Dining Services.
• Assists the Director in ensuring resident diet information, room changes, food preferences, and other pertinent dietary information is recorded accurately on diet cards, dietary kardex, nourishment lists and any other records used in the operation of the dietary department
• Participates in resident food committee meetings in the absence of the Director
• Develops, organizes and provides any necessary support required for special events that may necessitate food and dining participation
• Is available to discuss food preferences, dining concerns/grievances, and provide nutritional information to residents and families as needed
Staff Training and Department Development:
• Conducts staff meetings, and implement in-service education programs for food and dining services staff on a regular basis and for other departments as requested in the absence of the department Director.
• Provide training, coaching and mentoring to ensure strong operational performance and the highest level of customer service as directed by the department Director
• Assist in the development of standards of performance, assignment of areas of responsibility and accountability. May delegate authority to various supervisory members of the staff
• Assists the department Director in development, review, and update of policies and procedures governing Dining Services department
• Review individual staff member’s performance in accordance to Sheboygan County’s regulations, as directed by the department Director.
• Assists the Director in review of department performance and institutes changes in technique or procedure to improve services and efficiency, and to assure compliance with regulatory requirements
• May conduct new employee orientations
• Participate in facility meetings such as: Department Head, Quality Assurance Performance Improvement, Resident Plan of Care, and Interdepartmental meetings in absence of the department Director
• Attends professional in services and/or conferences as directed
• May be asked to perform other varied duties as per facility needs
QUALIFICATIONS
Associate Degree as a Dietetic Technician or completion of a course of study in food service supervision at a vocational or technical school.
Knowledge of modern principles, procedures and equipment used in the storage, care, handling, preparation, dispensing and service of food.
One years of large production food service experience, preferably in a supervisory capacity.
Knowledge of State and Federal regulations applying to Dietary production and service in a Long-term Care facility.
Proven strong leadership and supervisory skills. Ability to instruct, mentor, and motivate employees.
Must be proficient at reading, writing, speaking, and understanding the English
language. The ideal candidate will exhibit excellent communication skills.
Knowledge of economic, accounting, and business management principles and practices.
Basic computer proficiency and working knowledge of Microsoft Office applications: Word, Google-suite, etc
WORKING RELATIONSHIPSPerforms duties with consideration for residents, their families, peers, other employees and visitors.
Directly supervises dining services staff in absence of the department Director.
Works in partnership with Dietitian to service residents’ nutritional needs.
Acts as the liaison between the Food and Dining Services department, the Administrator, and other departments within the facility in absence of the Director.
Works in cooperation with other departments to achieve the goals of the facility.
Communicates in a professional, courteous, accurate and timely manner with
residents, family members, physicians, visitors and other health care team staff members.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Must have the ability to work long hours, including evenings, weekends, and holidays as needed.
Risk of blood borne pathogen exposure is considered high.
Job Summary
JOB TYPE
Full Time
SALARY
$84k-120k (estimate)
POST DATE
03/14/2024
EXPIRATION DATE
05/23/2024
WEBSITE
sheboyganjobcenter.com
HEADQUARTERS
SHEBOYGAN, WI
SIZE
25 - 50
TYPE
Private
REVENUE
$5M - $10M
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The job skills required for Assistant Director of Dining include Food Service, Leadership, Planning, Customer Service, Food Handling, Food Safety, etc. Having related job skills and expertise will give you an advantage when applying to be an Assistant Director of Dining. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Assistant Director of Dining. Select any job title you are interested in and start to search job requirements.
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