What are the responsibilities and job description for the Dining Services Director position at Touchmark?
Purpose: To oversee the production and delivery of quality food and beverage within budget and in accordance with all food safety regulations.
Essential Functions:
Model the Touchmark Values in decision-making and in interactions with team members, residents, and guests.
Ensure that the department adheres to the Touchmark Gold Standards and Operational Standards.
Ability to lead a stand-up meeting each day to reinforce and foster a culture of teamwork and commitment to the Touchmark mission, values, and Gold Standards.
Ability to communicate in stand-up and throughout the day with the team to ensure awareness of goals and/or help needed.
Responsible for attending daily management stand-up meetings.
Provide direct communication with residents during regular front of house appearances.
Responsible for production planning and review.
Responsible for ordering, food inventory, including proper disposal procedures for out-of-date items, and maintaining supplies.
Responsible for meeting budgets and ability to evaluate and explain P&L.
Responsible for producing and maintaining the highest quality food production.
Leading the hot line and overseeing food services, ensuring high food quality.
Maintain high cleanliness, sanitation procedures, and ensure temperature logs are being completed.
Ensure adherence to all cleaning and sanitation procedures.
Assist with pre-meal preparation, as needed.
Responsible for completing time and temperature logs through each service.
Responsible for maintaining temperature (cooler & freezer) and sanitation logs.
Responsible for maintaining proper labeling techniques.
Responsible for providing support to the team in completing operational tasks and cleaning duties.
Responsible for safety awareness and communication of any risks/concerns that are observed.
Responsible for creating schedules for all kitchen team members.
Ability to work and make decisions in high pressure situations.
Maintain a high level of professional appearance, demeanor, and integrity.
Ability to communicate with team members, and mentor as needed, regarding on-the-job expectations and behavior.
Work with Executive Chef on menu planning and development.
Responsible for overseeing Banquet Event Order.
Regular, predictable, and reliable attendance and punctuality.
Perform all other duties as assigned.
This position requires regular contact with vulnerable adults. This contact may be unsupervised at times.
Education and Experience:
Certificate or degree in culinary arts or related field preferred.
High school diploma required.
Three years of progressive experience in a similar environment.
Demonstrated success in running a profitable kitchen.
Demonstrated success in managing and motivating a team of employees.
Excellent interpersonal, organizational, and supervisory skills.
Experience using a point-of-sale system.
Knowledgeable in the use of computers, including MS Excel and Outlook.
Knowledge of emergency preparedness procedures.
Ability to work varied schedules in response to business needs.
