Director of Dining Services & Regional Support

PACS Group•Berkeley, CA

1d•Hybrid

About The Position

The Arbor at Berkeley seeks an experienced executive chef with multi-site management experience to lead the dining services at our senior living community in Berkeley and partner with our other senior living communities in a regional capacity. Responsible for creating a vibrant and inclusive dining program for senior residents, our Director of Dining Services will bring a fresh approach to senior dining, blending culinary excellence with a deep understanding of nutrition and seniors' preferences. This role combines leadership, creativity, and operational expertise to elevate our dining services to new heights. The Director of Dining Services will lead The Arbor at Berkeley team in providing meal service for up to 96 residents in our assisted living and memory care. Additionally, as the need arises within the Southwest region (CA, AZ, NV, MO) the Director of Dining Services will advise and partner with other Executive Directors to oversee the management of dining services at our other communities.

Requirements

5-10 years of experience as an Executive Chef.
Experienced in hospitality, preferably in the senior living industry.
Available for travel within the Southwest region of California, Arizona, Nevada, Missouri.
Excellent communication, interpersonal, and problem-solving skills.
Ability to build and maintain positive relationships with residents, staff, and vendors.
Great management skills and a willingness and desire to work harmoniously with all staff members.
Ability to prioritize tasks and manage time effectively.
Compassion, empathy, and a genuine desire to improve the lives of senior residents.
Be aligned with the mission, vision, and values of PACS.
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.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from managers and employees.
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.

Nice To Haves

Multi-site management experience preferred.
ServSafe Foodhandler Certification

Responsibilities

Supervise staff in the day-to-day operations of assigned areas.
Hire, train, discipline and when appropriate, terminate dining employees.
Orient new staff and participate in recruitment and selection.
Make job assignments, set priorities.
Publish staff work schedules, minimize overtime costs.
Communicate policies, assist and coach as needed.
Monitor work assignments, provide feedback, evaluate performance and discipline as needed.
Assist others as requested and function as a working supervisor in all areas of responsibility as the departments' budgeted hours and workload require.
Conduct, attend and participate in orientation, training, in-service education activities and staff meetings.
Direct and participate the 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.
Plan and assist in preparation and service of holiday, special meals and functions.
Process new diet orders and diet changes, maintain the system to track updates and changes.
Order food and supplies.
Inspects the dining areas regularly to ensure they are safe and sanitary.
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.
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.
Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service.
Maintain record, manage budgets and supplies, and fulfill department head responsibilities.
Assist in preparing and planning the Dining department's budget and submit to the Executive Director for review, recommendations, and approval.
Maintain cost and work to meet budget guidelines.
Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.
Providing on-site support to other communities during Dining Services leadership vacancies or periods of transition.
Training and onboarding new Directors of Dining Services (DDS).
Delivering ongoing virtual coaching and support related to ordering processes, staffing models, training programs, regulatory compliance, and dining services best practices.
Assisting with the implementation and standardization of regional dining initiatives, operational standards, and menu programs.
Sharing best practices and helping communities improve resident satisfaction, labor management, food cost controls, and overall dining operations.