Dining Service Director

Gardens of Amarillo Memory Care is looking for a Dining Service Director to cater to our memory care residents. Come join our wonderful community!

Expectations:

The Dining Service Directorsupervises and trains food service staff and coordinates food service activities of assisted living community. Ensures safe and efficient food service by performing the following duties personally or through subordinates.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversees all kitchen operations including: food and supply orders, food and equipment inventory, food production, batch food preparation and presentation, timely service of meals, portion control, and special dietary requirements.
• Confers with residents’ medical team, dietary card, and Healthcare Coordinator to ensure that meals conform to residents’ diet restrictions and nutritional requirements as prescribed by physician.
• Maintains clean and sanitized kitchen, equipment, and dining room. Ensures proper storage and food handling adheres to all regulations and guidelines. Assures proper food sanitation and infection control procedures are adhered to at all times.
• Acts as primary contact with local health department. Maintains 100% rating for all health department and state inspections.
• Plans, prepares, and executes community special events requiring culinary services in coordination with the Community Director.
• Cooks or otherwise prepares high-quality, nutritious scratch/home cooked meals with excellent food presentation according to recipes and/or menu.

Examines food inventory and supplies to ensure quality and quantity meet established standards and specifications.

• Engages residents in meaningful conversation and activities related to their individual interests.
• Budgetary responsibilities include working within approved budget, reviewing financial and budget transactions and assisting with budget development and budgetary control.
• Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems.
• Performs other duties as assigned.

COMPETENCIES:

• Adaptability - Maintains effectiveness during change. Adjusts effectively to work within a new work structure, processes, requirements or cultures – tries to understand change; approaches change or newness positively.
• Informing - Provides information people need to know to do their jobs. Provides direct feedback and timely information to individuals (managers, customers, peers) so that they can make accurate decisions.
• Organizing - Orchestrates multiple activities to accomplish goals. Can Marshal resources (people, funding, material, support) to get things done; uses resources effectively and efficiently; arranges information and files in a useful manner.
• Planning - Scopes out length and difficulty of tasks and projects. Sets objectives and goals; breaks down work into process steps; develops schedules and task/people assignments; anticipates and adjusts for problems and roadblocks; measures performance against goals; evaluates results.
• People Management - Focuses and guides others in accomplishing work objectives. Sets performance goals and expectations; tracks and evaluates performance; creates a learning environment; collaboratively establishes development plans; manages all people equitably; supports equal and fair treatment and opportunity for all.
• Priority Setting - Spends time on what is important. Quickly zeros in on the critical few and puts the trivial aside; quickly senses what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus.
• Process Management - Determines the processes necessary to get things done. Knows how to organize people and activities; understands how to separate and combine tasks into efficient work flow; knows what to measure and how to measure it; sees opportunities for synergy and integration where others cannot; simplifies complex processes; gets more out of fewer resources.
• Quality of Work - Follows established processes to produce quality work. Produces work that meets standards, is error free, and results in minimal waste and re-work; accomplishes task by considering all areas involved, no matter how small; shows concern for all aspects of the job.

PHYSICAL DEMANDS: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Required to stand and walk regularly, occasionally sit, lift and/or move up to 100 pounds.
• The noise level in the work environment is usually moderate.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Education:

• Associate (Preferred)

Experience:

• Cooking: 2 years (Preferred)

Work Location: In person