Juniper House

POSITION SUMMARY

The Dining Services Manager oversees the dining services department of an assisted living, independent living, and/or memory care community and ensures residents are provided with a nourishing and well-balanced diet that meet the residents' nutritional needs and dietary preferences.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Oversees the daily operations of the dining services department including budget, menu, food preparation, labor management, food safety and sanitation, and leadership of dining services team.
2. Modifies provided menus in alignment with regulations taking into consideration resident allergies, intolerances, dietary needs, and resident's preferences. Ensures that food meets the nutritional specifications as outlined by state and local guidelines.
3. Provides leadership to dining services team members including the recruitment, onboarding, training, coaching, performance management, annual performance reviews, and daily oversight.
4. Manages the dining services schedule including creating a monthly schedule, daily assignments, and finding coverage for time off requests and call offs. May be required to be on-call after hours and on weekends to support dining services team members and cover staffing.
5. Manages the food and supply ordering process including inventory management and placing and receiving orders. Ensures the department has sufficient food and supplies at all times, including an emergency reserve.
6. Inspects the food service areas and kitchen to ensure they are clean and safe. Maintains compliance with Department of Health food safety and sanitation regulations, including food storage and rotation, food preparation, kitchen cleanliness, and equipment safety. Takes prompt actions to address any unsafe conditions and practices or equipment issues.
7. Ensures all team members follow protocols and policies for fire safety, infection control, and hazardous chemicals and swiftly addresses concerns.
8. Trains dining services team members on company policies, health department standards, and other regulatory requirements. Facilitates department team meetings and huddles to communicate changes and ensure team members' understanding of expectations.
9. Monitors food quality, presentation, and service delivery to ensures it meets quality standards. Collects feedback regarding dining experience from residents, visitors, and staff.
10. Acts as the lead cook during assigned meals. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards.
11. Manages the department budget including spend downs, expense reporting, managing food and supply cost and labor management to PPD.
12. Implements dietary changes as directed thru PCP Diet Orders. Ensures all dining services team members are aware of diet changes and that all dietary entries in the resident records are accurate and timely.
13. Participates in leadership team by actively contributing in building and company-wide initiatives and attending leadership team meetings such as stand up, and other meetings as required.
14. Keeps Executive Director and department heads up to date on changes in the dining services department.
15. Assists in planning and preparing food services for special meals, events, and parties as needed.
16. Performs other duties as assigned.

COMPANY WIDE RESPONSIBILITIES

1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust.
2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff.
3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records.
4. Maintains a safe and secure working environment and practices safe working habits.

QUALIFICATIONS AND EXPERIENCE

ServSafe certification required. Must meet certification requirements by the local and state regulations. 3+ years' experience in dietary, with health care experience and one year of supervisory experience preferred. Experience with budgets, scheduling, inventory, and food ordering helpful.

Certified Dietary Manager or Certified Food Service Manager beneficial.

EDUCATION

High school diploma, GED or equivalent knowledge and skills obtained through a combination of education, training, and experience.

EOE/M/F/VETS/DISABLED - At Prestige, it is our promise topersonally touch lives every day. It is a philosophy of caring based on ourcore values of integrity, trust, commitment, and respect, that are at thecenter of all that we do. We are committed to a diverse and inclusive workforcethat represents all of us, coming from different experiences, cultures,backgrounds, and viewpoints. Inclusion is the way we treat one another and howwe celebrate what makes us different.

Prestige is proud to be an EqualEmployment Opportunity employer. We do not discriminate based upon race,religion, color, national origin, gender (including pregnancy, childbirth, orrelated medical conditions), sexual orientation, gender identity, gender expression,age, status as a protected veteran, status as an individual with a disability,or other applicable legally protected characteristics.