Dining Director

Position Summary

Captures and directs all kitchen functions and dining room operations in the facility, including food preparation, delivery, quality assurance, and supervision of staff. Ensures compliance with local, state, and OSHA regulations affecting food service practices.

Responsibilities

• Coordinates all operational aspects of the dining/food service
• Manages procurement of supplies and maintains food service area within budgetary allotment
• Supervises food service purchasing and record keeping
• Maintains compliance with local, state, and OSHA requirements as it relates to the food service area
• Trains dining room staff in correct table set up and meal delivery
• Develops and implements an ongoing quality assurance program for the food service area
• Interviews food service applicants and makes recommendations for selection
• Oversees kitchen and dining room staff through performance evaluations, addressing disciplinary issues, and ongoing education/in-service of staff
• Plans and implements special functions
• Prepares initial and follow-up assessments specific to dietary religious preferences
• Participates in the Manager on Duty program
• Prepares and coordinates daily staff schedules
• Maintains an emergency 72-hour supply of food and water

Requirements

• Bachelor’s degree (B.A.) from four-year College or university with two to three years related experience and/or training; or twelve years of experience and/or training in Food Service Management, Culinary Arts or Hospitality as the educational equivalent preferred
• Three years of experience and/or training equaling one year of college education
• SERV-SAFE Certified or equivalent
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates