Job Duties:

Responsible for successful operation of all dining services.

Responsible for providing overall leadership and management of dining services operations and ensuring adequate coverage of department.

Operating the department withing stipulated budget and being financially accountable for the dining services department.

Conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records.

Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff.

Implement and monitor Pinnacle/facility Policies and Procedures.

Assure that the facility follows City, State, and Federal regulations.

Implement seasonal menus for Spring/Summer and Fall/Winter.

Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks. Heavy focus on the center of the plate.

Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets and job flows.

Ensure all residents are served the diet as prescribed by MD/ Dietitian.

Organize and maintain current diet order for all residents.

Complete residents Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials and other nutrition documents in a timely manner.

Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, weekly operation reports, and all Food Supplier invoices.

Inventory and order all food and supplies while staying within assigned budget.

Perform other duties as assigned by management.

Required Skills/Abilities:

Prior experience in a similar role required

Prior supervisory experience required

Great communication and interpersonal skill are a must

Ability to operate cooking and food preparation equipment.

Understanding of proper food handling and sanitation procedures.

Education and Experience:

High School Diploma or GED required

Serve Safe Certification

CDM Certification or enrolled in the course

Physical Requirements:

Prolonged periods standing and walking.

Must be able to access and navigate all areas.

Must be able to lift up to 25 pounds at times.

May be required work in excessive heat and cold in association with the kitchen environment.