The Dining Director manages the overall operation of the Dining Service Department. This position assists in maintaining a positive physical and social environment for the community.
QUALIFICATIONS REQUIRED:
- High School Diploma or General Education Degree (GED) preferred.
- Five (5) or more years Culinary Experience in the hospitality industry required.
- Food handlers permit as required by state law and/or Company standards.
- Active ServSafe Certification preferred.
- Knowledge of food handling, preparation, cooking, and service required.
- Obtain Food Handlers Permit (as required by state regulations) required.
- Able to read and follow recipes and printed production guides, cleaning schedules, and logs required.
- Experience and Knowledge of senior living, including assisted living, Memory care, and Enhanced Assisted Living preferred.
- Knowledge of and/or ability to quickly master an understanding of related regulatory and compliance requirements required.
- Must have compassion for and desire to work with the elderly required.
- Experience in recruiting, training, and managing people is preferred.
- Working knowledge of computers including Excel, Word, and MS Office preferred.
RESPONSIBILITIES:
- Supervise, develop, and schedule all dinning staff according to PSL policies, procedures, and standards.
- Assist in the development of the annual Dining operating budget.
- Operate the Dining Department within budget and according to PSL policies, procedures, and standards.
- Responsible for ordering and maintaining adequate Dining department supplies.
- Responsible for ordering and maintaining adequate food levels according to PSL policies, procedures, and standards.
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- Complete quality management reviews to ascertain if the department is meeting state regulations and PSL policies and follow up as needed.
- Act as a liaison for all aspects related to Dining Services within the community.
- Responsible for appropriate dining staffing levels needed to meet the needs of the facility and state guidelines, to include filling in for staff during unexpected shortages.
- Communicate to residents, families, department heads, resident care department staff, and Executive Director as needed.
- Work with the care department and others to promote and protect resident rights and the psychological well-being of each resident.
- Support the move in process with a positive attitude and image of PSL.
- Responsible for tracking attendance of all dining department staff and effectively carrying out disciplinary action where appropriate and per PSL policy.
- Communicate and enforce policies and procedures and effectively recommend corrective and disciplinary action to enforce such policies.
- Encourage resident participation in community and community activities.
- Orient and assist each resident to adjust to life in the community.
- Provide a high level of culinary customer service and promote a restaurant style dining atmosphere.
- Plan Community and individual resident menus.
- Ensures that meals are prepared according to menu and recipes followed.
- Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner.
- Ensure that appropriate snacks are available to residents with special dietary needs.
- Ensure all utensils, dishes and equipment and work areas are cleaned properly and in a timely manner.
- Supervise and inspect food storage.
- Ensure that appropriate snacks are available to residents with special dietary needs.
- Ensure the transportation and storage of food and supplies are according to PSL policies, procedures, and standards.
- Ensure that all food is stored properly and per PSL and other governing agencies guidelines.
- Ensure that temperatures of food prior to service, refrigeration, and freezer are documented per PSL guidelines.
- Always maintain and ensure the highest safety and sanitary conditions in the community’s dining areas.
- Ensures sanitation of storerooms, refrigeration units, and kitchen areas are organized.
- Plan and implement sanitation schedules for all dining staff.
- Estimate daily or weekly needs of food and supplies for the community.
- Utilizes safety precautions with equipment and sanitation procedures.
- Regularly visits residents in the dining room to observe and evaluate meal service quality, diet appropriateness, quantity, temperature, and appearance.
- Accept and respect resident input regarding meal preparation and presentation.
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- Works creatively to make modifications where needed and within budgetary constraints.
- Maintain kitchen equipment in a clean and sanitary manner.
- Adhere to Quality assurance standards and other standard food safety practices.
- Prepare and execute special events, banquets, and theme meals.
- Report all incidents, accidents, unsafe, hazardous conditions, and equipment immediately and follow up as needed.
- Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights.
- Attend all required in-service trainings.
- Acquire, and maintain, an understanding of, and comply with, all Peregrine safety practices, policies and procedures related to your job.
- Participate and present in annual safety training and in services.
- Monitor your staff’s compliance with safety policies and procedures, implement corrective actions when indicated.
- Report any staff injury or accident in a timely fashion for your department.
- Actively participate in employee injury/accident investigations in your department.
- Rotate as a member of the Safety Committee.
- Performs all other duties as needed or requested by supervisor.
LEADERSHIP:
- Through example, inspires and motivates performance of subordinates and promotes honesty, trust, and respect.
- Coach and evaluate staff performance as necessary to maintain high standards of quality care, financial accountability, and business growth.
- Train all dining department staff in day-to-day kitchen operations
- Evaluate the performance and effectively recommend changes to terms and conditions of employment for all dining department staff.
- Interview and hire all community dining department staff.
- Uses critical thinking and sound judgement on decisions that impacts residents, associates, and general operation of the community.
- Support community staff in infection control procedures including the COVID-19 and blood borne pathogen exposure plan.
- Ability to assess and understand customers’ expectations, needs and circumstances.
- Ability to speak intelligently about Peregrine and of assisted living programs.
- Assist the Executive Director with prompt follow-up and resolution of customer service complaints and inquiries.
- Assist and participate in the community’s orientation program and ongoing Inservice program.
- Participate in the developing, reviewing, and implementing of policies concerning dining and quality of life.
- Assist the community with sales & marketing outreach activities including routine visits to physician’s, discharge planners and other referral sources.
- Ability to speak intelligently about Peregrine and of assisted living programs.
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- Maintain a high level of confidentiality regarding residents, staff, and the community.
- Maintain flexible work schedule to be available to work evenings, nights, weekends, and holidays as needed.
- Rotating a manager on duty schedule with other directors.
- Availability by phone or page 24 hours a day, 7 days a week for emergencies.
- Follow The Peregrine Way and Peregrine Senior Living policies and procedures.
PHYSICAL/SENSORY REQUIRMENTS:
- Ability to exert 20-50 pounds of force occasionally and/or 10-25 pounds of force frequently and/or up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
- Additional physical demands include standing, walking, sitting, stooping, kneeling, crouching, crawling, bending, twisting and generally all movement associated with dining services and maintain a kitchen.
- Must be in full compliance with all regulatory required vaccinations (including COVID-19, MMR, etc).
OSHA CLASSIFICATIONS:
- Potential for exposure to bloodborne pathogen.