Dining Service Director

Essential Duties and Responsibilities 

Administrative Responsibilities 

Oversee the operational aspects of dining services, including budgeting, staffing, and scheduling.
Ensure compliance with health and safety regulations, as well as food quality and service standards.
Manage inventory and procurement of supplies, ensuring cost-effective practices.
Prepare and deliver reports to senior management regarding performance metrics, budgets, and food safety.
Develop and implement marketing strategies to enhance dining service offerings.
Chef Duties 

Lead kitchen operations by preparing high-quality meals and ensuring consistent food quality.
Supervise, mentor, and train kitchen staff in cooking techniques, presentation, and cleanliness.
Create and update menus in line with customer preferences, seasonal ingredients, and budget constraints.
Maintain a clean and organized kitchen, adhering to safety and hygiene standards.
Collaborate with other departments to provide exceptional dining experiences for all customers.
 

Supervisory Responsibilities

This position directly supervises the Dining Services department.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  The Executive Director must be consulted before disciplinary action is taken.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education/Experience: 3-5 years of related management experience preparing meals for a large group on a regular basis.  Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.

Knowledge, Skills and Abilities:

·         Relationship to the local Japanese American community preferred

·         Ability to read/speak/write Japanese preferred

·         Must be self-motivated.

·         Must be able to relate to residents and staff of diverse backgrounds.

·         Must be able to use tactful, diplomatic communication techniques in potentially sensitive or emotional situations.

·         Must be able to work flexible hours.

·         Demonstrates an appreciation of the heritage, values and wisdom of the residents and an understanding of the aging process.

Certificates and Licenses: Must have Food handler’s permit, Certified Food Protection Manager certificate, CPR/First Aid. Bachelor’s degree in Nutrition – OR – Registered Dietician – OR – Certified Dietary Manager is a plus.  Must satisfy all state health, licensure/certification, and background requirements.

Communication Skills: Receive and carry out verbal or written instruction.  Communicate effectively in person, over the phone, or via email with customers and co-workers.  Write and proofread routine correspondence and reports with appropriate grammar and spelling.  Make group presentations to share information or explain policies and procedures.

Organization/Self-Management Skills: Perform a variety of duties, moving between tasks of differing nature, with occasional distractions and interruptions.  Prioritize competing requirements to complete work in a timely manner when there are changes to workload and assignments.  Work independently and follow through on assignments with minimal direction.

Computer Skills: Proficiency with computers, Windows operating system, and Microsoft Office Suite.

Physical Demands and Work Environment

The Physical Demands and Work Environment described below represent the activities and surroundings of the position.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

Constantly stands and frequently walks for up to and exceeding one hour at a time.  Frequently moves items weighing up to 10 pounds, and occasionally up to 50 pounds.  Cooking and dining room duties require those in this position to frequently twist and rotate head, neck, and torso and reach high or low with arms and hands.  Must be able to read recipes, menus, and instructions and detect audible alarms, bells, and signals related to food preparation and safety.  Occasionally requires the ability to bend, stoop, kneel, crouch, and/or climb step ladders and/or stairs.  

Work Environment

This position is situated in a commercial kitchen and dining room with a moderate to high noise level.  Kitchen workers are frequently exposed to extreme cold from freezers and extreme heat from ovens, stoves, and grills, as well as hazardous equipment and contaminants such as raw meat and poultry products and cleaning chemicals. In certain circumstances, a staff member may be exposed to communicable diseases and infections, other biological hazards, and various drugs and chemicals.  Due to these potential hazardous exposures, you may be required to wear Personal Protective Equipment (PPE) in addition to universal precautions. PPE could include, but is not limited to, gloves, gowns, masks, respirators, and goggles.

Travel

Up to 10% local travel may be required for shopping and other operational purposes.