Position Summary

Provides overall management of the dining services team, including ensuring satisfactory staffing levels, staff education and training, and timely staff evaluations. Is responsible for kitchen and dining area sanitation, productivity, safety, and quality controls. Other relevant duties may be required or assigned by management.

Essential Functions and Responsibilities

· Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.

• Ensure/s compliance with Resident Rights and HIPAA policies at all times.
• Ensures that all aspects of the Dietary department runs efficiently.
• Interviews and hires prospective Dietary staff.
• Ensures that all Dietary positions are scheduled and covered at all times.
• Trains all new Dietary staff and any Caregivers who work in the dining room(s).
• Plans, coordinates, and implements all aspects of special functions.
• Responsible for continuing education and training of the Dietary staff. Monitors adherence to all procedures. Orients new staff. Coaches and mentors staff on a daily basis.
• Evaluates staff and completes performance reviews for all Dietary staff.
• Manages activities of the department, including purchasing, inventory par levels, portion control, menu requirements, budget requirements, and maintaining high quality standards.
• Demonstrates and promotes proper safety procedures related to dietary services.
• Provides residents with a pleasant dining experience that meets or exceeds their expectations.
• Maintains cleanliness and sanitation of all kitchen-related equipment, including ensuring preventative maintenance.
• Maintains temperature logs, daily, weekly, and monthly cleaning charts, cost sheets and records of the food needs/supplies requested by other departments.
• Attends and participates in appropriate facility meetings and other meetings as directed.
• May perform other duties as assigned by the Executive Director.

Supervisory Responsibility

• Exercises administrative and functional supervision over all Dietary department staff.

Work Environment

• Works in well-lit/ventilated areas. Atmosphere is warm for cooking.
• Works in office areas as well as throughout the facility's dietary service areas (i.e., kitchen, dining rooms, resident rooms, activity rooms, etc).
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB, COVID-19 and the AIDS and Hepatitis viruses.
• May be subject to the handling of and exposure to hazardous chemicals.

Physical Demands and Sensory Requirements

(With or Without the Aid of Mechanical Devices)

• Must be able to move frequently throughout the workday.
• Must be able to perform physical tasks for extended periods of time.
• Must be able to cope with the mental and emotional stress of the position.
• Requires hand-eye coordination, manual dexterity, normal range vision or the use of prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).
• Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.
• Must be in a good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the community.
• Must be able to stand continuously 100% of the time.
• Must be able to walk up to 20% of the time.
• Must be able to bend, stoop and crouch occasionally.
• Must be able to lift/carry up to 40 pounds.
• Must be able to push/pull up to 50 pounds frequently.
• Must be able to assist with the evacuation of residents.

Specific Requirements

• Must be able to read, write, speak, and understand the English language.
• Must meet the minimum age requirements established by the state regulations governing the community.
• Must be of good moral character.
• Must be able to obtain criminal history clearance.
• Must comply with all training requirements.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
• Must be in good standing with state and federal government.
• Have an obligation to inform your supervisor if you are on any government exclusion list.
• Possess the ability to make independent decisions when circumstances warrant such action.
• Ability to be calm and level-headed in emergencies.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the assisted living facility.
• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety, and proper performance of assigned duties.
• Ability to seek out new methods and principles and be willing to incorporate them into existing admission practices.
• Follows written and oral instructions.
• Knowledgeable in the use of computers, e-mail, spreadsheets and document word processing.
• Maintain patience, tact, cheerful disposition and enthusiasm, as well as ability to handle residents, staff, and visitors, based on whatever maturity level they are currently functioning.

Minimum Requirements

• Must have a minimum of 1-2 years of experience in all phases of food service preparation and administration, and supervising and training employees.
• High School diploma or GED.
• ServSafe, or equivalent, certification (or willing to obtain within 30 days of hire)

Job Type: Full-time

Pay: $45,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Paid training
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Schedule:

• Monday to Friday

Experience:

• Supervising experience: 1 year (Preferred)

Work Location: In person