Dining Services Director

The Pinnacle of Louisville in Louisville, KY is looking for a Dining Services Director to join their team! The Dining Services Director supervises all aspects of food service for the community, including hiring, training, supervising, and evaluating staff. Maintains cleanliness of the kitchen, dining and storage areas and ensures equipment is clean and in good working order. The DSD receives consultation from a Registered Dietician.

Policy/Procedures/Administration:

• Develops and maintains a working knowledge of all policies and procedures pertaining to the position, the department, and the personnel.
• Must maintain a knowledge of current and updated health laws and regulations pertaining to city/county and state codes.
• Directs and assists in the preparation and serving of meals to residents, employees, and guests.
• Hires, trains, and supervises dining services staff to ensure proper preparation of food in compliance with policies and to ensure proper storage and handling of raw food and supplies.
• Prepares monthly menus suitable to the dietary needs of the residents. Ensures the menus are followed and food is prepared and served in accordance with proper sanitation procedures and standards.
• Ensures that meals are served on schedule and that there is no more than a fourteen (14) hour span between the end of the evening meal and the beginning of breakfast.
• Ensures an evening snack of nutritional value is available to residents who desire the same.
• Maintains copies of menus, as served for at least three (3) months.
• Ensures that the food service area and all equipment exceed sanitation requirements set forth by federal, state, and local health regulations and meets the community standards.
• Orders all raw food, supplies and equipment through approved vendors and keeps an accurate inventory.
• Able to maintain quality standards and stay within budget for food, supplies, and labor hours.
• Understands personnel policies and manages the food service department accordingly.
• Controls food portions served and observes amounts consumed.
• Prepares and posts menus in the kitchen.
• Develops and maintains a preventative maintenance program for dining services equipment with the assistance of the Maintenance Supervisor.
• Attends all required staff meetings and in-services.
• Performs all duties as assigned.
• Meets and visits with all new residents within four (4) days of move-in.
• Will become familiar with specific requests and diets of each resident. Must be alert to changes in diet orders or resident abilities as well as likes and dislikes.
• Provides excellent customer service when interacting with residents, visitors, and staff.
• Follows confidentiality policies regarding release of resident information.
• Recognizes the special dietary needs of residents living in Harmony Square (HS). Trains staff to identify these needs as well. Ensures food offerings on HS are appropriate to meet resident needs.
• Conducts monthly food committee meeting with resident representatives.

Staff:

• Plans, organizes, assists, and supervises dining services to assist with marketing functions.
• Sets up and conducts in-service educational training for dining services staff.
• May supervise and conduct training sessions for other staff members as assigned.

Requirements:

• Must possess a Food Service Manager Certificate and/or meet all regulatory requirements necessary to hold a position as Food Service Manager.
• Must have a working knowledge of ordering, storing, preparation and serving in a food service environment, preferably in senior care.
• Must be a high school graduate.

• Must have experience in dining services with Management/Leadership experience.
• Must be ServSafe Certified.
• Must possess strong customer service skills with the ability to communicate effectively with residents, visitors, staff, and management team.
• Must be willing and able to work a flexible schedule including weekends and holidays.
• Must have good leadership and supervisory skills.
• Must have knowledge and understanding of nutritional needs and challenges of assisted living residents.
• Must be able to sit, stand, bend, and walk intermittently during the workday.
• Must be able to lift 50 lbs. on a regular basis, or at least eight times a shift, with the ability to carry heavy objects up to 20 feet.
• Strong organizational skills and ability to multi-task.
• Must maintain a neat and clean public appearance presentation.

UNIVERSAL PRECAUTIONS:

• Exposure to blood/body fluid is not likely.

PHYSICAL REQUIREMENTS:

• Push, pull, and lift at least 30 pounds. Frequent transporting of residents in wheelchairs.
• Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook.
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OTHER REQUIREMENTS:

• Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions. Compassion for the elderly and sick. Self-motivation.
• A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis. An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community.
• Minimum of one year's work experience in food services field, or equivalent.
• Must be able to routinely follow written and verbal instructions.
• Must be at least 18 years of age.