Dining Services Coordinator

Job Summary

The chief responsibility of a dining services director is to provide overall leadership and management of dining services operations. The job may also involve operating the department within stipulated budget and being financially accountable for the dining services department. Other important duties include supervising and training team members, food ordering, food preparation and delivery, conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records and ensuring regulatory compliance.

Essential Functions

• Responsible for planning, directing, controlling, communicating, and coaching in the dining service department.
• Follow the Menu Program that meets nutritional requirements.
• Creatine and implementing a 5-week rotating menu based on the seasons.
• Ensure that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices.
• Cook a meal at least 2 times per week.
• Circulate in the dining room to ascertain resident preferences and satisfaction with meals.
• Provide input and support to the Executive Director on new hires and training staff in the dietary department.
• Maintain a clean kitchen and dining room including all equipment, walls, ceilings, vents, dry storage, cold storage, cooking areas, and preparation surfaces and dish storage areas.
• Foster teamwork with co-workers, take actions which assist others beyond job responsibilities, treat others with respect, and have a positive impact on co-workers, residents, and visitors.
• Attend all mandatory and schedule staff and manager meetings.
• Maintain designated budget.

· Must be able to lift 50 lbs.

· Other duties as assigned.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities.

Education and Experience

Must have compassion for and desire to work with seniors.

High School Diploma or equivalent required. Two years of continuing education preferred.

Minimum one year of experience in food services preparation and two years’ managing staff required. Three years of experience in food service preparation and managing staff.

Certifications, Licenses, and other Special Requirements

Current Serv/Safe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Education:

• High school or equivalent (Preferred)

Experience:

• Supervising experience: 1 year (Preferred)

Work Location: In person