Brookdale Dining Service Manager

About the role

Plans, manages, and coordinates activities of the dining services department at one or more locations, and provides food services for residents and employees.

Essential Functions

• Develops standards for organization and supervision of dining services.
• Maintains quality dining services within the prescribed budget.
• Determines quality and quantity of food required; plans menus and controls food costs; may be scheduled to prepare meals.
• Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
• Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Selects, orients, and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
• Develops and directs cost control system; prepares and submits department budget to director.
• Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
• Ensures safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.
• Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.

Education and Experience

• High school diploma or general education degree (GED) required.
• Two to four years experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience.

Certifications

• Current ServSafe Certification required.
• State food service certification required, if applicable.
• ACF Certified Sous Chef (CSC) preferred.

Working Conditions

Standing, walking, sitting, use hands and fingers to handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk or hear, taste or smell.

Physical Requirements

• Ability to lift up to 5 pounds, up to 10 pounds, up to 25 pounds, up to 50 pounds, up to 100 pounds, and more than 100 pounds.
• Vision requirements.

Work Environment

• Requires interaction with co-workers, residents or vendors.
• Occasional weekend, evening or night work if needed to ensure shift coverage.
• On-Call on an as needed basis.
• Possible exposure to communicable diseases and infections.
• Potential injury from transferring, repositioning, or lifting residents.
• Exposure to latex.
• Possible exposure to blood-borne pathogens.
• Possible exposure to various drugs, chemical, infectious, or biological hazards.
• Subject to injury from falls, burns, odors, or cuts from equipment.
• Requires travel occasionally and frequently.

Management/Decision Making

Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.

Knowledge and Skills

Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Familiarity with Microsoft software preferred. Basic typing skills are essential. A thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management is required.