The Director of Dining Services is a working/supervisory position involving leadership and food services supervision. The service delivery should be made in such a way as to control costs, contain risks, and satisfy resident/family expectations. Responsibilities include coordinating, supervising, and participating in food production while following an established menu, standardized recipes, and safety/sanitation procedures. The role requires substantive interaction with residents, families, managers, and staff from other departments.
MINIMUM QUALIFICATIONS
1. Be at least (18) years of age.
2. Be in good health and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician at most (6) months before or (7) days after employment.
3. Demonstrate freedom from pulmonary tuberculosis within (7) days of employment and annually thereafter.
4. Possess a current Food Handler Card as the Department of Health specifies.
5. Must be criminally cleared by DOJ and FBI via the Live-Scan process before initial presence in the facility.
6. Has demonstrated skills, knowledge, and competency in leadership, training, and supervision.
7. Proficient written and oral communication skills with other management members and professional and support staff are also required.
8. Completion of formal culinary, food service, or restaurant training or equivalent full-time supervisory or management-level work experience.
GENERAL RESPONSIBILITIES AND DUTIES
1. Prepare menus for meals and snacks.
2. Consult with a certified dietician regularly.
3. Oversee all persons assisting with food service.
4. Assures that menu items’ ingredients meet quality, wholesomeness, and quantity standards.
5. Provides creative menu planning and implementation and ensures all standardized recipes are followed as written.
6. Utilizes sound food handling practices for storing and preparing each menu item.
7. Maintains a strict “clean as you go” policy for self and staff, ensuring a clean, professional work environment.
8. Maintains an effective and efficient inventory control system.
9. Ensure proper food storage, including dating and appropriate temperatures.
10. Schedules daily prep and production lists.
11. Monitors all equipment for correct operation. Ensures that all preventive maintenance tasks are completed on schedule. Arranges repair through approved vendors when equipment malfunctions.
12. Provides therapeutically correct food items for special diets.
13. Ensures the completion of temperature and meal record logs and participates in taste testing and temperature recording.
14. Reports any suspicious or evidence of elder abuse, mistreatment, or neglect as outlined in Personnel Policies.
PHYSICAL REQUIREMENTS:
On a typical day, the Director of Dining Services will routinely be required to stoop, carry, bend, squat, kneel, crouch, climb, grip, reach, drive, push, and pull. The Director of Dining Services will occasionally be required to lift overhead, lift to waist high, and lift to floor level. The Director of Dining Service will also be required to use fine motor and manual dexterity skills in writing, keyboarding, and grasping. The Cook must also use a phone, standard office equipment, computer, and operate company vehicles.