What are the responsibilities and job description for the Dining Services Director position at Senior Services of America?
Essential Duties and Responsibilities
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Administrative Responsibilities (1 Day per Week):
- Oversee the operational aspects of dining services, including budgeting, staffing, and scheduling.
- Ensure compliance with health and safety regulations, as well as food quality and service standards.
- Manage inventory and procurement of supplies, ensuring cost-effective practices.
- Prepare and deliver reports to Executive Director regarding performance metrics, budgets, and food safety.
- Develop and implement marketing strategies to enhance dining service offerings.
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Chef Duties (4 Days per Week):
- Lead kitchen operations by preparing high-quality meals and ensuring consistent food quality.
- Supervise, mentor, and train kitchen staff in cooking techniques, presentation, and cleanliness.
- Create and update menus in line with customer preferences, seasonal ingredients, and budget constraints.
- Maintain a clean and organized kitchen, adhering to safety and hygiene standards.
- Collaborate with other departments to provide exceptional dining experiences for all customers.
- Perform other duties as assigned.
Supervisory Responsibilities
This position directly supervises the Dining Services department. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. The Executive Director must be consulted before disciplinary action is taken.
