Dining Services Director

Benchmark Senior Living•Mystic, CT

12h•Onsite

About The Position

The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of an assisted living care facility. This is an ideal opportunity for an experienced culinary professional with a passion for interacting with people and a desire to work for a company that stresses a strong work-life balance. While the position does contain several management duties, it is not a full administrative position. This individual is expected to be hands-on and on the line, helping cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated into the Benchmark community, interacting with residents and resident families and, when necessary, acting as a liaison between residents and staff.

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.
Be able to lift up to 50lbs.
This is primarily a standing position, required to stand in one place for extended periods.

Responsibilities

Responsible for managing a team of food service professionals as you prepare quality meals for our 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 Executive Director
Assuring that planned menus are followed in accordance with established dietary guidelines 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 any problems with service immediately
Managing department budget and maintain adequate financial records and cost reports
Conducting monthly food advisory board meetings with residents and keeping minutes
Working minimum one weekend day every work week