Dining Services Director

Commonwealth Senior Living at South Boston•South Boston, VA

2d•$60,000 - $65,000

About The Position

The Dining Services Director leads the execution of the community’s signature dining services program and provides friendly, responsive service to create an exceptional and memorable dining experience for residents. The role includes preparing and serving meals safely and in accordance with health and sanitation regulations, managing dining department staff and operations, controlling costs and inventory, and ensuring that the department meets residents’ needs. The director also models and promotes Commonwealth Senior Living’s core values and drives a sales culture.

Requirements

Certification in the Food Handlers Course or equivalent.
Previous management experience in the food service industry.
Ability to read and write English.
Willingness and ability to learn new tasks.
Must be available to work varied shifts and weekends.
Ability to lift heavy objects and stand and walk short distances throughout the day.
Ability to tolerate heat from the kitchen.
Must be free of communicable diseases.

Responsibilities

Prepare and serve nutritious meals safely and sanitarily in accordance with public health regulations and the Sanitation Code.
Prepare regular and therapeutic diets according to planned menus and written doctors’ orders.
Prepare appropriate quantities of food within established time schedules.
Prepare food for special events as instructed by the Executive Director.
Maintain costs within budgeted parameters.
Taste prepared food using proper technique to ensure quality, taste, and palatability before service.
Maintain food temperatures during preparation and service and record temperatures according to policy.
Report hazardous or malfunctioning equipment to the Executive Director.
Recommend improvements to recipes, menus, production, food service, and equipment to enhance service quality.
Attend workshops, seminars, and in-services to keep current with changes in the health care field and maintain professional status.
Select and manage personnel to meet the needs of the department and community.
Assist with scheduling department working hours, personnel, and assignments to maintain quality resident care.
Inspect dietary areas and practices for compliance with applicable regulations.
Develop and use comprehensive inventory control procedures.
Purchase food, supplies, and equipment as needed.
Maintain adequate stocks of staple and non-staple food, supplies, and equipment.
Ensure a 72-hour emergency food and drinking water supply is maintained according to regulations.
Protect resident rights by maintaining the confidentiality of pertinent resident care information.
Supervise dining department associates and manage their schedules and tasks.
Model the company’s core values and ensure personnel exemplify them.
Create and drive a sales culture.
Perform other duties as assigned.