Dining Services Director

Qualifications

• Certification in the Food Handlers Course or equivalent
• Previous management experience in the food service industry
• Ability to read and write English
• Willingness and ability to learn new tasks
• Must be available to work varied shifts and weekends
• Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen
• Must be free of communicable diseases

Areas of Primary Responsibility

• Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code.
• Prepare food for regular and therapeutic diets according to the planned menu and written doctors’ orders.
• Ensure that the proper quantity of food is prepared and in accordance with established time schedules.
• Prepare food for special events as instructed by the Executive Director.
• Maintain costs within budgeted parameters.
• Use proper technique to taste prepared food to ensure quality taste and palatability prior to service.
• Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy.
• Report all hazardous and malfunctioning equipment to the Executive Director.
• Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service.
• Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.
• Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community.
• Aid in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care.
• Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director.
• Develop and utilize comprehensive inventory control procedures.
• Purchase food, supplies, and equipment, as required to meet the needs of the department.
• Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions.
• Ensure that there is always a 72-hour emergency food and drinking water supply per regulations.
• Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.
• Supervise and manage schedules and tasks of all dining department associates.

Culture Ambassador

• Models the core values of the company:
• - We Care About People
• - We Do the Right Thing
• - We are Passionate, Have Fun, and Celebrate Success
• - We Speak Up! It’s Our Responsibility
• - We Take Ownership and Add Value
• - We are Respectful
• Ensures all personnel exemplify the core values of the company at all times.
• Create and drive the sales culture.