Director of Dining Services

Full Time

Three Pillars Senior Living Communities is located in Dousman, WI. We are seeking caring team members willing and able to commit to our workplace values: Respect, Commitment, Fulfillment, Empathy and Fun!

What will I do as a Director of Dining Services?

• Oversees all food production, dining services menus for regular, holiday and catered events services to ensure established meal schedules/services and quality control standards, production forecasts, service delivery.
• Meet with Dietitian, as needed, to ensure menus are compliant for accurate execution of normal/therapeutic requirements, wholesomeness, palatability, temperature, portion control and presentation for VOS & CP dining areas.
• Directly supervises the Dining Services Manager, Executive Chef and VOS Culinary Assistants (CA) while assisting the Executive Chef with the supervision of the Culinary Technician (CT) team.
• Actively engage staff members to seek opportunities to improve quality of service, productivity, and daily operations.
• Ensure all operations and staff are in compliance with State/Federal regulations, Three Pillars safety, security, infection control and hazardous material policies and procedures.
• Implements food safety and other quality assurance programs, evaluate findings, initiate plan of correction and monitors quality of operations on an on-going basis.
• Attends Village Views, VOS Dining Committee and VOS Resident Council and oversees dining room comments and resident feedback ensuring timely resolution and appropriate follow-up to resident concerns and recommendations.
• Review resident satisfaction survey results for VOS and CP and develop action plans with staff and resident involvement to address areas of focus and improve future results.
• In coordination with the Dining Service Manager, compile and analyze department operational data to efficiently manage the quality and cost of services provided as well as plan for new service development.
• Actively demonstrate and support the mission, vision, principles, values, goals, and leadership direction of Three Pillars.
• Sets clear vision and direction for the Dining Services Department and staff in coordination with the Dining Services Manager, and Executive Chef.
• Attends and actively participates in leadership meetings and subcommittees contributing to the overall health of the organization.
• Provides a leadership presence at special events promoting Three Pillars as a vital community resource.
• Support and mentor departmental reports to facilitate interdisciplinary cooperation, teamwork, and attainment of organization's goals.
• In conjunction with Dining Service Manager and Execuitve Chef, oversees interview, selection process, and orientation process in conformance to the organization's program and standards.
• Build strong relationships with management and line staff to create a cohesive work environment and culture.
• Work collaboratively with Human Resources Department and Recruitment/Retention Manager to manage position control and proactively forecast staff vacancies and develop strong partnership with area high schools to maintain consistent source of applicants for entry level positions.
• Leads and engages Dining Services staff in the identification, development, implementation, and monitoring of employee engagement action plans.
• Assist with and ensure staff are properly trained to their job duties and responsibilities, including cross-training of staff to other positions and/or MCHR Dining Services Department and completion of annual education requirements.
• Oversee employee performance evaluation program ensuring fair, consistent, accurate, timely performance evaluation in conformance with established evaluation and merit system with collaborative employee involvement/feedback.
• Participates in active listening, hands-on coaching, skill development in providing growth opportunities for employees that result in the overall success of the organization.
• Co-Leads department meetings/pre-shift meetings and educational programs including team building and review of new policies and procedures or menus, production requirements and to resolve departmental concerns.
• Plans for continued self-improvement through formal education, training, seminars, and active participation in professional or related organizations. Encourages the same for staff.
• Oversees and assists Dining Services Manager and Executive Chef with the assistance of Human Resource Department in the performance improvement and corrective action process.
• Proactively foster teamwork within the Dining Services teams as well as the campus leadership team.
• Works collaboratively with residents, families, volunteers, visitors, and all levels of staff throughout to identify, communicate and resolve operational issues.
• Works collaboratively with Food Service Manager at MCHR to ensure consistency in policy and practice and to share resources between departments.
• Actively seeks input from Dining Services staff in staff meetings and in daily day-to-day interactions with staff.
• Prepares and implements department operations and capital budget.
• Develops strategies on cost containment and ways to decrease waste while enhancing revenue growth.
• Oversees department purchases and staffing on an on-going basis to meet the department established budgets.
• Establishes purchase specifications for evaluating, recommending, and purchasing of food, supplies, and capital equipment.
• Assists in reviewing and monitoring of time and attendance and processing of department payroll.
• Reviews and completes transfer of charges report with Business Office.
• Reviews and edits (as needed) all Resident billing for VOS/CP.
• Understands and supports the overall strategic plan.
• Evaluates all aspects of the organization's current core business and strategically plans for the future.
• Keeps abreast of changes that affect the department, the industry and the Three Pillars organization and makes recommendations for changes.
• Develop departmental goals that align with corporate goals and complement the organization mission in coordination with the Dining Service Manager and Executive Chef.
• Establish formal catering program/options for internal and external customers and events.

What is required as a Director of Dining Services:

• Minimum education: An Associate Degree in Culinary Arts equivalent culinary experience required.
• Good problem solving and organizational skills.
• Minimum of 3 years of progressive management/supervision experience with proven success in directing the operations of fine dining and/or healthcare environment with demonstrated skill in quality meal production, baking and knowledge of quality standards, and "front house" management.
• Must have or obtain within 3 months of hire from the National Restaurant Association "Servsafe" Certification.

THREE PILLARS IS ONE OF THE SEVEN BEST SENIOR COMMUNITIES IN AMERICA, ACCORDING TO U.S. NEWS & WORLD REPORT