Director of Dining Services

University Place, a part of Franciscan Ministries, is a vibrant senior living community in West Lafayette, Indiana. As a continuing care retirement community (CCRC), we offer a variety of senior lifestyle options including independent living, assisted living, memory support assisted living, and skilled nursing/long-term care. Our onsite rehabilitation clinic provides inpatient and outpatient physical, occupational, and speech therapies, along with state-of-the-art programs designed to enhance the quality of life for residents and patients in the local community.

About the role

In this role, you will plan, organize, develop, and direct the overall operation of the Dining Services Department in accordance with current federal, state, and local standards, guidelines, and regulations. The Director of Dining Services ensures that high-quality nutritional services are provided daily to all residents under clean, safe, and sanitary conditions.

Responsibilities

• Plan, develop, organize, implement, evaluate, and manage the Dining Services Department.
• Complete staff evaluations for the Dining Services Department and revise departmental procedures annually.
• Coordinate dining services and activities with other related departments (e.g., Assisted Living, Environmental Services, Life Enrichment) and for special activities, dinners, and business meetings held at the community.
• Perform administrative duties such as completing necessary forms, reports, evaluations, QA studies, and payroll as required.
• Assume administrative authority, responsibility, and accountability for supervising dining services.
• Compose written and oral reports and recommendations for the dining services department to the Executive Director as necessary.
• Develop and adhere to an annual operating and capital budget for the department.
• Inspect all areas of the department for cleanliness and upkeep.
• Maintain inventory and order supplies and equipment as needed.
• Mitigate emergency situations such as rescheduling work assignments, fire evacuations, etc.
• Participate in all survey inspections, develop plans of correction for findings, and process menu changes.
• Schedule, coordinate, and orient in-service education for staff as required.
• In coordination with Human Resources, hire, monitor, counsel, and terminate staff as appropriate.
• Orient staff in the proper, safe use of equipment and supplies.
• Maintain procedures for reporting hazardous conditions or equipment.
• Track and ensure all temperatures meet regulation standards.
• Monitor proper labeling, dating, and storage of food.
• Perform other duties as assigned and comply with all policies and procedures.

Requirements

• Culinary Degree required; Bachelor’s degree in a culinary-related field preferred.
• State Food Service Sanitation License/Certification required; State Dietary Manager certification/license preferred.
• 2+ years of dining services management experience.

Skills

• Excellent written and verbal communication skills.

Benefits

• Competitive compensation and shift differentials.
• Group health, dental, and vision insurance.
• Employer-funded Health Savings Account.
• Life and disability insurance.
• 401k match.
• Tuition assistance.
• Generous paid time off.

Pay

Min USD $85,000.00/year. Max USD $95,000.00/year.