Director of Dining Services

Life Enriching Communities•Montgomery, OH

14h•Onsite

About The Position

The Director of Dining Services is responsible for planning, organizing, developing and directing the overall operation of the Dining Department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility. As directed by the administrator, this individual is responsible for assuring that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe, and sanitary manner. A working knowledge of food products, packaging, product rotation and basic cooking skills is required.

Requirements

Bachelor's Degree or equivalent preferred
A Culinary Arts Degree or certification by ACF preferred
Serv Safe Certification and HACCP training is required
A minimum of 5 years related production and supervisory experience in a continuing care retirement community, hospital, hotel, restaurant or similar facility required.
Must possess a customer service background and orientation
Proficient in Microsoft Office products (Outlook, Word, Excel, etc.)

Responsibilities

Plans and develops dining and dietetic policies and procedures, standard recipe files, menus and meals which enhance the resident dining experience
Coordinates dining services and activities with other related departments (Hospitality, Health Services, Administration, Housekeeping, Wellness Connection etc.)
Develops and recommends strategies/tactics to ensure the highest level of quality in resident dining services, nutrition, and meal preparation. Sets performance standards, measures outcomes, and implements correct action to meet the campus' service goals. Instills in staff a concept of elegant dining for the residents.
Monitors programs and procedures to ensure on-time delivery and resident satisfaction. Visits residents, family members, and guests during mealtime (s) to evaluate the quality of meals served and to invite feedback regarding menu selection, food taste, presentation, and service.
Develops and implements standards, policies, and practices which ensure that the dining service areas, food storage rooms, preparation and work areas are maintained in a clean, safe, orderly and sanitary manner in accordance with HACCP principles and in accordance with federal, state, and local Health Department guidelines.
Partners with the management team to align dining policies, practices, and systems with LEC objectives
Provide feedback to the organization regarding service concerns and recommends improvements. Ensures effective and long-term problem resolution.
Organizes, coaches and manages the dining services team including oversight supervision of staff and consulting personnel. Evaluates and measures performance and implements corrective action. Plans and provides training and education opportunities for staff to continuously learn, update, and expand their knowledge and skills.