Dining Services Director

Benchmark Senior Living•Rye, NH

3d•Onsite

About The Position

Benchmark at Rye is looking for a Dining Services Director to join their team! This role operates on a Monday-Friday schedule with a Manager on Duty rotation. The Food Service Director will be 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 role. 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 director will also integrate into the Benchmark community, interacting with residents and their families, and acting as a liaison between residents and staff. This is an ideal opportunity for an experienced culinary professional with a passion for interacting with people and a desire for a strong work-life balance.

Requirements

Must be able to follow written and oral instructions.
Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations.
Must be able 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.

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.