Position Summary: To work hands-on in overseeing and implementing the dining program in accordance with Spring Hills’ standards and governmental regulations.Meeting operational, financial, and personnel expectations of the department. This position reports to the Executive Director and is required to supervise other staff positions.

Essential Functions:

• Attends work as scheduled and follows community’s call-off procedures.
• Creates menus in accordance to dining program requirements utilizing resident feedback.
• Hires, trains, evaluates, disciplines and terminates departmental associates in accordance with Spring Hills, LLC Human Resources Policies.
• Provides continuing education of foods and ingredients to all staff, conducting pre-shift meetings and hands on training.
• Provides expert oversight of front of the house service and protocols with focus on customer satisfaction.
• Responds promptly and works to resolve customer concerns/complaints.
• Oversees and assists in the preparation and cooking of food items as determined by standard recipes.
• Maintains a quality assurance program.
• Demonstrates extensive knowledge and teaching of food handling and storage procedures with regard to public health standards.
• Establishes and ensures adherence to all product: quality, consistency, presentation, portioning, garnishment, and utilization goals.
• Maintains overall food and labor costs within budgetary guidelines.
• Develops well-balanced menus in collaboration with cooks and dietician

• Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.

• Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.
• Responsible for purchasing all food and non-food items as required for weekly menus and emergency supply.
• Acts as the community’s representative for any health department of other required inspections; assure compliance, follow up to assure any deficiencies are immediately corrected.
• Oversees the scheduling of all dining service personnel to maintain compliance with budgetary guidelines.
• Maintains all department logs according to policies and procedures.
• Keeps an accurate and up-to-date resident dietary needs

Non-Essential Functions:

• Employs appropriate loss prevention procedures.
• Ensures all Dining Service employees adhere to the grooming and uniform policies.
• Works with appropriate staff to coordinate special events.
• Performs all duties in adherence to Spring Hills, LLC standards.
• Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
• Participates in Manger on Duty program.
• Maintains a positive and professional demeanor toward all residents, visitors and co-workers.
• Adheres to all policies and procedures of Spring Hills, LLC.
• Performs other duties as assigned.

Qualifications/Skills/Educational Requirements:

• A Culinary Arts degree from a two/four-year college or university with two to three years related experience and/or training; or at least five years of executive chef experience and food service management.Additional education/training in Food Service Management or Hospitality is a plus.
• SERV-SAFE Certified.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. (Florida applicants only are required to have a Nutritional Certification approved by the State of Florida).
• Some experience working with seniors and older adults beneficial.

Skills:

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Service Orientation - Actively looking for ways to help people.
• Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Negotiation - Bringing others together and trying to reconcile differences.
• Instructing - Teaching others how to do something.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Time Management - Managing one's own time and the time of others.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Attributes:

• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Speech Recognition - The ability to identify and understand the speech of another person.
• Speech Clarity - The ability to speak clearly so others can understand you.
• Written Expression - The ability to communicate information and ideas in writing so others will understand.
• Near Vision - The ability to see details at close range (within a few feet of the observer).
• Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

Time spent in physical exertion: Standing (over 2/3), walking (over 2/3), sitting (under 1/3), using hands to finger, handle or feel (over 2/3), reach with hands and arms (over 2/3), climb and balance (1/3), stoop, kneel, crawl (1/3), talk or hear (over 2/3), taste or smell over (over 2/3). Lifting up to 10 pounds (1/3-2/3), Up to 25 pounds (1/3); Up to 50 pounds (under 1/3); up to 100 pounds (under 1/3)