Dining Services Director

Job Summary

This position is responsible for all activities and staff in the Culinary Department. Responsible for quality-of-service delivery during meal service, compliance with special diets offered by the community, and communicating with the Executive Director on all appropriate matters.

Essential Functions

1. Develops and follows the Menu Program that meets nutritional requirements, as outlined by the registered dietitian. Follows food buying practices within departmental budget. Conforms to policy and procedures for all special diets offered.

2. Maintains food temperatures and time controls during storage, production, and serving according to required food safety standards. Correctly uses equipment that meets all health department standards. Stores and dates all food items appropriately and properly.

3. Attends daily management meetings, staff meetings, and other meetings as delegated by the Executive Director.

4. Develop a positive customer service culture in the dining room through staff training. Evaluate the quality of service and develop systems to maximize the efficiency of meal delivery while maintaining a pleasant dining experience.

5. Ensures staff provides service that maintains good resident experiences during mealtimes. Circulates in the dining room to ascertain resident preferences and satisfaction with meals. Develops service systems that balance quality and speed of meal delivery.

6. Screens, interviews, hires, trains, manages, and coaches all staff in the culinary department in accordance with company protocol. Performs all evaluations as needed with all staff to ensure that all work done in the dietary department is done appropriately. Brings all performance issues to the Executive Director and takes appropriate action.

7. Schedules employees to meet the department's labor budget and manages labor daily.

8. Maintains a clean dining room, including all equipment, walls, tables, and chairs. Ensures linens are changed as needed and tabletop items are kept clean.

9. Ensures they and any employees working with them work in a safe manner and that unsafe actions are managed. Compliant with Safety Committee Standard.

10. Fosters teamwork with co-workers, shows initiative in overcoming obstacles, takes actions which assist others beyond job responsibilities, and has a positive impact on co-workers, residents, and visitors.

11. Maintain the proper certifications required by local and state licensing agencies, which include ongoing in-service training, accreditations, specific coursework, and certifications. Complete required training promptly to comply with community policy and state regulations.

12. Demonstrates regular attendance and consistent punctuality.

13. Perform other duties as assigned or needed.

Education and Experience

High School Diploma or equivalent required. Associate or Bachelor’s Degree strongly preferred in Business or a field related to the position preferred. Must have proven management experience and ability to manage staff. Minimum three years’ experience in food service preferred. Experience with Microsoft Word and Excel preferred.

Certifications, Licenses, and other Special Requirements

Current Serv/Safe Certification required. Maintain the proper certifications required by local and state licensing agencies, which include ongoing in-service training, accreditations, specific coursework, and certifications. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must meet all health requirements, including TB. Must pass criminal background check. Must have compassion for and desire to work with the elderly.

Essential Skills

Demonstrates leadership through planning, directing, controlling, communicating, and coaching. Strong written and verbal communication skills, strong personnel skills, and positive community relations skills. Self-motivated and has the ability to work independently and make decisions. Excellent organizational skills; detail oriented. Pleasant, professional, and personable.

Management/Decision Making

Responsible for operations and management/training of all staff within the culinary department.

Note: All duties and responsibilities listed are considered to be essential job functions and requirements, and are subject to possible modification to reasonably accommodate individuals with disabilities.

Marginal functions of the position (those that are incidental to the performance of fundamental job duties) have not been included. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.

This job description does not constitute an employment agreement between the employer and the employee and is subject to change by the employer as the needs of the business and requirements of the job change.

Pay: $40,000.00 - $45,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $40,000 - $45,000