Director of Dining Services

The Director of Dining Services is responsible for assuring the overall quality and efficiency of Dining Services of the community by overseeing the establishment of dietary requirements, adherence to regulatory requirements, and daily operations including kitchen production, meal service, snack and beverage service, departmental safety, and maintenance and sanitation of the work area.

Duties and Responsibilities:

1. Provides input into the annual business and budget planning for the Dining Services Department. Monitors and adjusts staffing levels, menu planning, food and supply inventories, and food production to meet labor cost, food cost, and dining quality goals.

2. Develops seasonal 4 week menu cycles that provide creative and appealing items for residents in all levels of assisted and memory care neighborhoods. Obtains approval from a licensed dietician that menus are well balanced, varied, and nutritionally adequate to meet the needs of each resident.

3. Prepares and provides residents three meals daily in common dining areas and makes snacks and beverages available to residents continuously throughout each 24 hour period, 7 days per week.

4. Prepares and arranges for the provision of special diets to individuals as ordered by the residents’ physician or as required by the residents’ condition. Ensures that special diets and dietary restrictions are documented in the residents’ record and service plans.

5. Schedules and supervises the activities of culinary and service team members involved in the food service program, which includes all kitchen, dining areas, and snack/beverage areas of the community.

6. Plans and implements all Dining Services related in-service training programs. Maintains records as to the continuing education of each team member participating in the Dining Services program.

7. Assures compliance with the all federal, state, and local laws and regulations related to Dining Services.

8. Develops and carries out cleaning, preventative maintenance, and inspection programs for all kitchens, equipment, storage areas, janitor closets, service areas, lounges, and dining rooms, so that they are continuously maintained in safe, clean, like new condition.

9. Provides menu, event planning, and execution support to the sales and marketing department for special events that are held within the community.

10. Interviews, provides hiring recommendations, trains, orients, supervises, evaluates and disciplines Dining Services personnel. Sets departmental priorities and makes job assignments. Keeps team members informed of changes that affect them.

11. Attends training courses and participates in other professional development activities as required.

12. Report any suspicion or evidence of elder abuse, mistreatment or neglect as outlined in Personnel Policies.

Knowledge and Skill:

1. Must have excellent verbal skills and communication abilities.

2. Ability to work effectively within a team based environment.

3. Strong time management and organizational skills.

4. Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community

5. Must be able maintain a good working relationship with staff, residents and families.

6. Must possess good skills in planning, organizing, directing, and managing.

7. Demonstrate a track record of a good sense of efficiency and delegation of work assignments.

8. Must be knowledgeable of current food industry and assisted living regulatory requirements.

Qualifications:

1. Must be able to clearly and proficiently communicate with people of all ages and abilities, displaying consideration of their rights and sensitivities, while maintaining an energetic, positive attitude.

2. Must be able to read and write English, and follow verbal and written instructions.

3. Must maintain a clean and well-groomed appearance and follow the dress code as outlined in the employee handbook.

4. Ability to work flexible hours including weekends, evenings, rotating shifts, and occasional overtime.

5. Be in good health, and physically and mentally capable of performing assigned tasks.

6. Demonstrates freedom from pulmonary tuberculosis by a health screening performed by a physician not more than (6) months prior to or (7) days after employment

7. Must be cleared in a criminal background check administered in the state of California.

8. Must have at leave five (5) years experience in culinary trades, with full operational knowledge of front and back of the house operations.

9. Must be a high school graduate or equivalent. Formal education in management, culinary arts and other related fields is preferred.

10. Must be able to do basic math calculations needed in recipe and production requirements and financial management.

11. Must have current certification in safe food handling.

Mental and Physical Requirements:

1. Requires ability to stand and walk short and long distances for extended periods of time.

2. Must be able to lift and/or carry objects in excess of 25 pounds.

3. Requires reaching above, below, and at shoulder length.

4. Ability to remain calm and positive in stressful situations.