Director of Dining Services

Franciscan Ministries•Franklin, IN

2d•$65,000 - $75,000

About The Position

In this role, you will be responsible for planning, organizing, developing and directing the overall operation of the Dining Services Department in accordance with current federal, state and local standards, guidelines and regulations. The Director of Dining Services assures that the quality nutritional services are provided daily to all residents under clean, safe and sanitary conditions.

Requirements

Culinary Degree required
2+ years of dining services management experience
State Food Service Sanitation License/Certification required
Excellent written and verbal communication skills

Nice To Haves

Bachelor’s degree in culinary related field preferred
State Dietary Manager certification/license preferred

Responsibilities

Plan, develop, organize, implement, evaluate and manage the Dining Services Department.
Complete staff evaluations for the Dining Services Department.
Review and revise departmental procedures annually.
Coordinate dining services and activities with other related departments (i.e., AL, Environmental Services, Life Enrichment, etc.) and for special activities, dinners and business meetings held at the community.
Perform administrative duties such as completing necessary forms, reports, evaluations, QA studies, payroll, etc. as required.
Assume administrative authority, responsibility and accountability of supervising dining services.
Compose written and oral reports and recommendations for the dining services department to the Executive Director as necessary or required.
Develop an annual operating and capital budget and adhere to budget guidelines for the department.
Inspect all areas of department for cleanliness and upkeep.
Maintain inventory and order supplies and equipment as needed.
Mitigate emergency situations such as rescheduling work assignments and work schedules, fire and evacuations, etc.
Participate in all survey inspections and reviews and develop a plan of correction for dining services findings noted during survey inspections.
Process menu changes.
Schedule, coordinate, and orient inservice education for staff as required.
In coordination with Human Resources, hire appropriate staff for the department and monitor, counsel and terminate staff as deemed appropriate.
Orient staff in the proper, safe use of equipment, supplies, etc.
Maintain procedures for reporting hazardous conditions or equipment.
Track and ensure all temperatures meet regulation standards.
Monitor proper labeling, dating, and storage of food.
Perform other duties as assigned.
Comply with all policies and procedures and any updates.