What are the responsibilities and job description for the Dining Services Director position at Inspired Living?
Job Details
Description
Overview:
The Dining Services Director manages food service operations within the Community including all food preparation, dining room operations, and dining delivery services. S(he) also purchases all food and manages inventory, ensuring effective cost control, vendor service, and quality. The Dining Services Director will provide the highest nutrition and food quality for the health and pleasure of the residents, while complying with all federal, state and local regulations to ensure sanitary and safe operations. The Dining Services Director plans and executes entertaining dining events and themes in conjunction with the Activities Director, Sales Director, and other administrative staff to optimize the life and pleasure of the residents, as well as catering events as requested by residents or staff.
Specific Job Duties:
1. Hires, trains, and manages all staff for the kitchen, dining room, catering, and delivery services
2. Ensures that Associates maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents
3. Coaches, motivates, disciplines and trains new department Associates
4. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus
5. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents
6. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care Associates to ensure proper selection and preparation of meals
7. Develops department budget including purchasing and staffing expenditures
8. Directs the purchasing, receiving, storing, and preparing of food and related products
9. Ensures appropriate inventory levels, equipment maintenance and sanitation standards
10. Schedules front and back of the house Associates and fills in when required
11. Builds relationships with residents and resident family members to ensure highest satisfaction level possible
12. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction
13. Ensures that required documentation is complete and is in compliance with regulations and Validus standards
14. Ensures foods are served at proper temperature to ensure food safety and palatability according to policy
15. Executes and assists in planning entertaining dining events and themes in conjunction with other Directors
16. Other duties as assigned by management
Qualifications
Supervisory Skills: Directly supervises/manages kitchen and service Associates in the Community. Recruits, hires, and trains new Associates
and leads current Associates with a focus on residents and operational excellence.
Travel Requirements: None.
Certifications, Licenses, Education and Experience and other Special Requirements: A Bachelors degree in food service or hospitality management, or a minimum of eight years of progressive experience in the food industry, including at least three of those years in a responsible supervisory role is required. The Dining Services Director must have a current ServSafe Certification and must obtain any state, local, or country required food handling and sanitation licenses or certificates. They must possess extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. The ability to address staff, residents and visitors in a courteous and friendly manner as well as the ability to understand the dining and nutritional needs of residents and ability to incorporate residents desires into the dining services operation is required. The Dining Services Director should have the ability to manage a food service operation budget providing three meals per day, seven days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling is also required.
Work Environment: Works in a well-lighted area that is ventilated and is physically, physiologically and psychologically innocuous as possible under the conditions which exist at any particular time. May be exposed to temperature variances due to kitchen storage areas. Associate will be subject to an environment where failure to follow safety guidelines and safe work practices may result in slips, falls and burns. On occasion, there may be exposure to outdoor spaces, which will, by their nature, have variances in air quality, temperature, walking surfaces, lighting, and other physical aspects. Because the essential functions may require exposure to bodily functions and infectious waste, diseases, odors and other situations associated with health care, including but not limited to exposure to AIDS, HIV and Hepatitis B viruses involving Risk Classification Categories 2 and 3**, environmental and safety conditions will fluctuate. To be qualified for the position of cook, an applicant/employee will need to possess the ability to work in an environment conducive to caring for residents without posing a substantial safety or health threat to ones self or others.
Physical Demands: The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequent body movements include, lifting, moving, transferring, bending, stooping, squatting and reaching. Able to lift, push, pull and/or carry objects weighing up to 50 pounds, unassisted, with twisting and turning of the torso, and stand or walk for prolonged periods of time. The employee is frequently required to use hand and finger to touch, handle and feel, and required to reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must be able to taste and smell food to determine quality and palatability.
