Dining - Dining Services Director AL

General Description

• Plans, directs and coordinates activities of the dining services department and provides food services for residents and employees.

ESSENTIAL DUTIES

• Adheres to the policies, operating procedures, the Mission and Core Values of Omega Senior Living.
• 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.
• Makes frequent inspections of all work, storage and serving areas to determine that regulations governing food safety and sanitation are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• 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.
• Maintains appropriate documentation in resident’s medical records.
• Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
• Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.
• 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.
• This is an overview of the Job Description and not a comprehensive list of responsibilities. An associate shall perform all duties as assigned.

Benefits

• Individualized Health Insurance plans to fit your budget and family’s needs.
• 401k Retirement Savings Plan
• COMPANY PAID Life Insurance
• COMPANY PAID Employee Assistance Program
• AD&D insurance
• Advance Pay - Don't wait for payday, Treat yourself today!  You DESERVE it!
• Paid Time Off
• Health, Dental and Vision Insurance
• Competitive Pay
• OMEGA recognition program
• Employee referral program
• Nest EggU- Budget assistance and retirement planning

Education

• 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.

Experience

• 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

• Must be able to read, write, speak, and understand the English language.
• 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 possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• 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.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.

Acknowledgement

I have read this job description and fully understand that the requirements set forth therein have been determined to be essential to this position. I hereby accept the position of Dining Services Director and agree to perform the tasks outlined in this job description in a safe manner and in accordance with the facility's established procedures. I understand that as a result of my employment, I may be exposed to blood, body fluids, infectious diseases, air contaminants (including tobacco smoke), and hazardous chemicals and that the facility will provide to me instructions on how to prevent and control such exposures. I further understand that I may also be exposed to the Hepatitis B Virus and that the facility will make available to me, free of charge, the hepatitis B vaccination. I also understand I may not release/disclose protected health or facility information without proper authorization. I understand that my employment is at-will, and thereby understand that my employment may be terminated at-will either by the facility or myself, and that such termination can be made with or without notice.