Dining Services Manager, Assisted Living-Memory Care

PACS

2d•$55,000 - $60,000•Onsite

About The Position

Forest Hills Senior Living is seeking a skilled Dining Services Manager to serve our assisted living and memory care community of 78 residents! A leader with a passion for food service, cooking, and creating excellent meals for our residents to enjoy, by leading the kitchen and serving team with accountability and fun will be successful! A candidate can expect a salary of $55,000-60,000, commensurate with experience, and full-time benefits with PACS! General Purpose: Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living.

Requirements

Must possess, as a minimum, a high school diploma or its equivalent.
Must be a graduate of an approved Dining Services Manager’s course that meet the state and federal care regulations.
One-year experience in a long-term care facility Dining department preferred.
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Proficient in the Microsoft Suite products.
Must maintain all required continuing education/licensing.
Must remain in good standing with the Department of Public Health License and Certification Division at all times.
Current ServSafe certification required as indicated by State / County law.
ServSafe Foodhandler Certification

Nice To Haves

One-year experience in a long-term care facility Dining department

Responsibilities

Supervise staff in the day-to-day facility operations of assigned areas.
Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident’s needs in accordance with the physician’s orders.
Plans and assists in preparation and service of holiday, special meals and functions.
Hires, trains, disciplines and when appropriate terminates Dining employees.
Maintains cost and works to meet budget guidelines.
Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated.
Transmit order for appropriate food and supplies.
Document and notify Dietician if menu changes.
Assess resident food preferences and allergies.
Make job assignments and set priorities. Orient new staff and participate in recruitment and selection.
Communicate policies, assist and coach as needed.
Monitor work assignments, provide feedback, evaluate performance and discipline as needed.
Maintain record, manage budgets and supplies, and fulfill department head responsibilities
Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require.
Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy.
Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.
Inspects Dining Department regularly to ensure that it is safe and sanitary.
Participate in QA and IDT meetings as assigned.
Assist in preparing and planning the Dining department’s budget and submit to the Executive Director for review, recommendations, and approval.
Conduct, attend and participate in orientation, training, in-service education activities and staff meetings.
Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.
Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service.
Hire, direct, train, coach, lead the dining services team.