Dining Manager: Senior Living

Provision Living•Chesterfield, MO

3d•Onsite

About The Position

Provision Living is seeking a dependable, well-organized supervisor to lead the food service program within its community. As Dining Manager/Executive Chef, you will be part of a company committed to providing an exemplary, hospitality-style experience for our senior residents. This position is an excellent opportunity for someone interested in applying their creative, managerial, and customer service skills to a top-notch food service program. As the Dining Manager/Executive Chef, reporting directly to the Executive Director, you will provide supervision and direction to the food service program, and plan and prepare appealing, nutritious, heart-healthy, tasteful, fresh food for residents and guests.

Requirements

Bachelor’s degree (B.S./B.A.) or equivalent from a college or university; and a minimum of two years related experience and/or training
ServSafe certification
Applicable state licensure
Collaborative team player
Great customer service skills
Strong organizational skills, attention to details, and multi-tasking
Strong sense of accountability for results
Strong communications skills
Dependable with a strong work ethic
General knowledge of laws and restrictions regarding Assisted Living care, as well as a solid understanding of opportunities and limits of other levels of care within senior living

Responsibilities

Plan and implement a menu cycle that will be well-received by the residents and features seasonal menu items
Orientate new dining service staff or those needing extra assistance
Be an active part of the cooking staff
Keep food and supply costs within budget. Maintain good communication with all vendors
Support all catering, room service, special party needs, marketing functions, etc.
Maintain ordering and accounting for food inventories necessary to complete duties
Instruct all employees on operation, maintenance and cleaning of all kitchen equipment. Exhibit thorough knowledge of all food service positions and provide hands-on training to staff
Maintain appropriate food temperatures by ensuring proper cooling/heating procedures are followed and equipment is working properly. Handle food in a safe and appropriate manner
Provide cook coverage when unable to find necessary staff coverage (on-call duties)
Recruit and hire new dining service staff. Schedule staff on an ongoing basis (schedule will be posted at least one week in advance)
Serve as Manager-on-Duty on rotational basis with other management staff
Directly supervises employees. Carries out supervisory responsibilities in accordance to the Company policies, the Code of Ethical Business Conduct and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.