Director of Dining Services

OVERVIEW

Supervision and Direction:

The Director of Dining Services reports to the Administrator, and in the absence of the Administrator, the Assistant Administrator or Regional Director.

Duties and Responsibilities:

Specifically, the Director of Dining Services:

1. Supervises and controls Food Service Department to ensure appropriate meals are served in a gracious environment within budgetary authority and in accordance with regulatory and company policy.

2. Provides personnel management of Food Service Department employees to include hiring, orientation, scheduling, counseling, termination and evaluation according to company policies. Ensures staff wears company-mandated uniform, including properly soled shoes, in accordance with Personnel Policies and Procedures.

3. Develops an annual schedule of in-service training, to include at least monthly training, for food service staff members and other staff as requested. Conducts in-service training programs for the staff.

4. Makes daily rounds in the dining room during meals to greet residents, evaluate service, food preferences and residents’ enjoyment of the meal. Works varied schedule to ensure observation of all dining rooms and all meals (breakfast, lunch, and dinner) at least weekly.

5. Produces 4-6 week menu cycles one month in advance of start date of new menu cycle taking into consideration resident preferences. Menu cycles must be sent for Regional Director’s review 30 days prior to the start of the new menu cycle. A Registered Dietician must approve nursing facility and HUD menu cycles.

6. Prepares meals and assists cooks in the preparation of meals as needed.

7. Oversees dining services in dementia unit(s) ensuring appropriate menus and snacks are prepared and delivered.

8. Provides nutrition documentation in compliance with state regulations for nursing facility and assisted living.

9. Must be able to understand food labels, diet card information, production sheets, portion sizes and general special diet requirements. Ensures resident special diet orders are implemented according to physician’s order.

10. Attends weekly care conference for nursing facility, assisted living, and dementia center residents in accordance with regulatory requirements.

11. Orders food based on budget, menu, inventory, and house count. Utilizes company vendors unless otherwise authorized by the Administrator/Regional Director.

12. Keeps expenditures and labor hours within budget.

13. Controls and inventories all food, equipment, paper and cleaning supplies, and smallwares monthly. Sends inventory to Administrator and Regional Director monthly. Ensures kitchen, storage rooms, service area, freezer and refrigerator are properly secured.

14. Prepares and submits to Administrator and Regional Director weekly and monthly reports according to time frames established.

15. Provides weekly menus to secretary for typing one week prior to menu start.

16. Must have a thorough working knowledge of applicable sanitation. Develops and implements detailed daily, weekly, and monthly cleaning and sanitation schedule for the kitchen, storage areas, and dining room(s) according to federal, state, local, and company standards with specific staff assignments to ensure sanitation and cleanliness are maintained.

17. Ensures spills (liquid and/or food) are cleaned as soon as possible in accordance with cleaning instructions. Trains staff in proper cleaning techniques.

18. Must be able to operate and ensure proper working order of equipment related to cleaning, including but not limited to dishwasher, garbage disposal, vacuum cleaner, and coffee and juice equipment. Uses care in operating equipment to avoid hitting people, walls and furniture. Monitors staff use of equipment to ensure safe and proper use.

19. Must be able to lift 50 pounds, and to bend, crawl, stoop, push and lift in order to reach and clean, prepare, and deliver food as necessary.

20. Surveys residents, at move-in and at least annually, for their food preferences and incorporates preferences when practical into menus.

21. Provides training and guidance for residents with special diet requirements on menu selection.

22. Organizes, coordinates, directs, and attends Resident Food Committee on at least a monthly basis.

23. Must be able to positively interact with residents, families, staff, supervisor and others.

24. Caters special events for facility, Board of Directors, owners, or residents upon request, including marketing events, luncheons, open houses, and holiday parties. Utilizes Special Event Requisition Form (FS-10).

25. Works varied schedule to cover all shifts, including weekends and holidays, as scheduled by supervisor, but at least once a month. Works as Weekend Manager-on-Duty when requested.

26. Is currently certified according to local and/or state requirements for food service managers and/or American Dietetic Standards and Requirements.

27. Participates in seminars, workshops and other training programs.

28. Observes and protects residents’ rights including rights to confidentiality, privacy, and dignity.

29. Must be able to lift a minimum of 50 lbs. and to bend, crawl, stoop, push, and lift in order to deliver care and services as needed.

30. Practices safety procedures and complies with established reporting of accidents and injuries. Ensures staff practices and complies with safety procedures.

31. Performs any other related duties that may be assigned or may be needed to achieve the responsibilities of this position.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift

Work Location: In person