Dining Services Manager

Responsibilities

• Plans, manages, and coordinates activities of the dining services department at one or more locations.
• Provides food services for residents and employees.
• 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.
• 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.
• 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.
• Safeguards the health and safety of residents and associates.
• Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.

Qualifications

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