The Dining Services Director is responsible for planning, organizing, developing, and directing the overall operations of the Dining Department in accordance with property policies and procedures, current standards, guidelines, and regulations governing our property. They are also responsible to ensure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner.

Additionally, they will be responsible for the hiring, evaluating, coordinating, motivating, monitoring performance, scheduling and supervising the department staff. They will also make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations.

Position Responsibilities:

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.
• Plan, prepare, present and deliver all meals in the community, making sure they are of high quality, palatable and appetizing.
• Plan and prepare food items for activities, marketing and special events, as requested. Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Executive Director.
• Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Maintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers.
• Assist in the preparation of meals as necessary.
• Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times. Developing methods for determining quality and quantity of food served.
• Visit residents regularly to determine special likes and dislikes and individually tailor the Culinary Services Program as much as possible to meet their needs.
• Solicit resident feedback regarding the menus, thru active participation in the Food Committee. Incorporate their likes/dislikes into the menus. Offer options and choices to meet their expectations.
• Order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity and price.
• Process diet changes and new diets received from Health Services Director and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Work Location: One location

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