Dining Services Director

Benchmark Senior Living•Chelmsford, MA

2d•Onsite

About The Position

The Atrium at Drum Hill is looking for a Dining Services Director to join their team! This role involves working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. While the position contains management duties, it is not a full administrative position. The individual is expected to be hands-on and on the line, helping cooks prepare and serve food at least 2 shifts per week. The person is also expected to become integrated in the Benchmark community, interacting with residents and resident families, and acting as a liaison between residents and staff when necessary.

Requirements

Ability to follow written and oral instructions.
Knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations.
Ability to serve food and beverages for residents in a prompt and efficient manner.
Ability to lift up to 50lbs.
Required to stand in one place for extended periods.

Nice To Haves

Experienced culinary professional with a passion for interacting with people.
Desire to work for a great company that stresses a strong work-life balance.

Responsibilities

Managing a team of food service professionals to prepare quality meals for residents.
Completing daily administrative reports.
Ensuring compliance with state, federal, and local regulations, as well as Benchmark’s S&P’s.
Reporting all accidents and incidents to the Executive Director.
Assuring that planned menus are followed in accordance with established dietary guidelines and records.
Assuring cleanliness of all work areas.
Inspecting food storage rooms, utility janitorial closets, etc., for upkeep, supply, and infection control.
Reviewing all temperature documentation of freezers, refrigerators, etc., for proper temperatures.
Addressing resident concerns or problems with service immediately.
Managing the department budget and maintaining adequate financial records and cost reports.
Conducting monthly food advisory board meetings with residents and keeping minutes.
Working a minimum of one weekend day every work week.