Director of Dining Services

Job Duties:

• Oversee the preparation and cooking of meals.

• Coordinate activities of hourly employees.

• Under the direction of the DDS, schedule and set up food preparation in accordance with menus recipes.

• Check flow of work, analyze delays and productions problems, and take corrective actions.

• Test products to ensure quality is maintained.

• Interface with others in the department to ensure resident satisfaction is met and exceeded.

• Implement and monitor facility Policies and Procedures as directed by DDS.

• Assure that the facility is following City, State, and Federal regulations.

• Implement seasonal menus for Spring/Summer and Fall/Winter.

• Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks.

• Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets.

• Ensure all residents are served the diet as prescribed by MD/ Dietitian.

• Organize and maintain current diet order for all residents.

• Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, and all Food Supplier invoices.

• Inventory and order all food and supply while staying within assigned budget.

• Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff.

• Perform other duties as assigned by management

Required Skills/Abilities:

• Prior experience in a similar role required.

• Great communication and interpersonal skills are a must.

• Ability to operate cooking and food preparation equipment.

• Ability to work a flexible schedule including holidays and weekends.

• Computer skills.

Education and Experience:

• High School Diploma or GED required

• Serv-safe certified

Physical Requirements:

• Prolonged periods standing and walking.

• Must be able to access and navigate all areas.

• Must be able to lift up to 25 pounds at times.

• May be required work in excessive heat and cold in association with the kitchen environment.