Director, Dining Services

Hebrew SeniorLife•Revere, MA

3d•$100,334 - $180,601•Onsite

About The Position

The Director of Dining Services has the responsibility for leading the dining service team members to maximize resident and client satisfaction with food quality and meal service in a supportive senior housing complex and in the provision of meals on wheels. The successful leader will be responsible for developing effective working relationships with residents, team members, supply vendors and other Hebrew SeniorLife (HSL) communities. Reports directly to the Senior Director Clinical Nutrition, Culinary Operations, and Culinary Services and Executive Director of the Jack Satter House.

Requirements

Must have a passion for cooking and enjoy working with food.
Excellent verbal and written communication skills.
Public relations and customer service skills.
Strong organizational skills.
Previous management skills.
Ability to work well under pressure
Strong attention to detail
Previous/recent experience with computers.
Associate or Bachelors degree in Culinary Arts or a Culinary Certificate; or equivalent combination of education and experience
Minimum of three (3) to five (5) years of direct food service with operational management experience in a contract food service, restaurant or fine dining setting.
Inventory and purchasing control knowledge required
Follows current food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
Hands–on chef experience a must
ServSafe certified
Must be willing to interact with residents in the dining room on a regular basis and receive feedback on food quality and service
Demonstrated proficiency in record keeping and use of pertinent computer applications (Microsoft Office Word and Excel) as well as operation of fax, copier and other office equipment

Nice To Haves

Experience working in senior housing - a plus.
High volume, complex foodservice operations experience – a plus
Kosher Meal Preparation and knowledge – a plus

Responsibilities

Oversee all daily operations of the Dining Services Department
Manage kitchen staff on a daily basis, support production functions of the kitchen staff, motivate staff to continually improve performance and provide high quality service to residents.
Develop team members through appropriate training, coaching and mentoring to ensure strong operational performance and service
Demonstrate leadership and knowledge by utilizing a hands on approach
Make food purchases, create requisitions, and manage food and labor costs
Work with Sous Chef and Dining Room Manager on menu development, analyze recipes, monitor food, labor and overhead costs
Work with Rabbi to maintain proper Kosher protocols
Work with Dietitian on menu development to ensure proper dietary needs are met
Maintain recipes for all menus to insure dietary needs are being met and consistency and quality of product
Perform clerical tasks on a daily basis according to weekly schedule or as directed, including job assignments, weekly scheduling and evaluations
Along with property management and dietitian manage exemption process for food program
Establish food presentation and food quality standards
Create weekly menu choices that offer variety and meet the needs of health-conscious residents and work with dietitian to review menus and food products
Complete daily production records that are reconciled with resident consumption to assure production accuracy, efficiencies and daily resident counts
Attend and oversee monthly resident food committee meetings; communicating and gathering feedback from resident members
Ensure that all kitchen equipment works and is maintained properly working with JSH Facilities Director
Perform additional related duties as required or as directed
Complete weekly and monthly operating reports to analyze performance to budget and ensure financial goals are met working with JSH Finance Director
Oversee Jack Satter House store, purchasing, inventory, cash handling, rotation menu for prepared items
Implement and maintain up to date inventory spreadsheet
Process all invoices and check for accuracy
Complete monthly close out process, inventory, and labor, catering spreadsheet, process receipts for the kitchen and Satter store.
Complete yearly culinary budgets for kitchen, Meals on Wheel, and convenience store with direction from Senior Director Retail and Catering
Oversight of the Jack Satter convenience store operation including staffing, ordering, inventory, marketing and financials
Oversight of all catering events including implementation and training for catering ordering system
Oversee purchasing, billing, budget, and inventory for the store and catering
Develop catering menu
Develop and implement Satter lunch program as part of Satter convenience store
Semi annual in-service all staff attend and sign off on topics discussed
Maintain proper food safety protocols
Incorporate monthly food safety trainings with all staff
Develop and implement ongoing sanitation systems (HAACP)
Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, uniforms, and sanitation
Ensure all staff are ServSafe or ServSafe Food Handler certified
Maintain food temperature logs
Ensure that all equipment is functioning properly and up to code standards