Dining Services DirectorPlans, directs and coordinates activities of the dining services department and provides food services for residents and employees.Essential Duties:Establishes departmental regulations and procedures in conformance with administrative policies. Develops standards for organization and supervision of dining services. Maintains quality dining services within the prescribed budget.Determines quality and quantity of food required, plans menus and controls food costs.Prepares food (including sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner.Works closely with divisional dining services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.Oversees the food preparation and cooking, to ensure meals are prepared according to company standards.Prepares cleaning schedule, production worksheet and staff schedules.Orients and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.Develops and directs cost control system; prepares and submits department budget to Executive Director/Administrator.Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.May directly supervise employees in the dining services department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Will keep certification current and participate in continuing education to include staff meetings, in-services and web-based trainings.Education/Experience:Current ServSafe certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ACF Certified Culinarian (CC) preferred.High school diploma or general education degree (GED) preferred.Prefer 2 to 4 years’ experience in commercial kitchen, operation, and line cooking, and/or training; or equivalent combination of education and experience. Prior experience leading the work of others is preferred.Specific Requirements:Resident care philosophy with a focus on providing the highest level of quality service and professional interaction.Must possess the ability to make independent decisions when circumstances warrant such action.Must be able to follow oral and written instructions.Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.Benefits:Individualized Health Insurance plans to fit your budget and family’s needs.401k Retirement Savings PlanCOMPANY PAID Life InsuranceCOMPANY PAID Employee Assistance ProgramAD&D insuranceAdvance Pay- Don’t wait for payday, Treat yourself today! You DESERVE it! Paid Time OffHealth, Dental and Vision InsuranceCompetitive PayOMEGA recognition programEmployee referral programNest EggU- Budget assistance and retirement planning