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JOB PURPOSE:Â Â
Responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Dining Services Department. Innovates, plans, promotes, and supervises a food service program that meets or exceeds the minimum of standards of quality, productivity, and customer service of the community and accommodates the broad spectrum of tastes, interests and personal therapeutic requirements of the resident population.
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KEY RESPONSIBILITIES:
- Maintains appropriate levels of staffing and food/supplies inventories and work within established budget guidelines.
- Must possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of Dining Services Department.
- Promotes a thorough and continuous understanding among all partners of the importance of the Dining Services Department to the quality of life for residents and prospective residents.
- Accepts the responsibility to supervise the team members assigned to you, working together, provide the services of your department to each resident of the Community.
- Accountable for monitoring the performance of each team member to ensure the care and services to each resident are delivered in a continuous, predictable and efficient manner.
- Continuously monitors and appropriately addresses the resident population for shifts in preferences, values and attitudes using personal interviews, approved surveys, resident committees, suggestion boxes, etc.
- Recruits, hires, trains, disciplines and supervises staff.
- Coordinates menu planning with the Administrator in advance of all menu changes and menu plans.
- Ensures that food items are properly prepared and placed in service at the proper times and are tastefully garnished to provide a high quality plate presentation and prompt service to all resident tables in a professional manner.
- Ensures adequate quantities of all menu and salad bar items are prepared in advance of serving time so as not to run out prior to all residents being served.
- Establishes, documents, directs and assists in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff
- Coordinates with activity director and other supervisory personnel, for any special functions or needs of residents.
- Attends staff and resident meetings to report and advises on all food service matters.
- Ensures that partner meal policies and procedures are properly implemented and controlled.
- Ensures efficient and effective use of all food services department and community resources; human resources and monetary resources within established budgetary guidelines, equipment and supplies.
- Â Purchases all food, kitchen supplies and kitchen equipment
- Under the direction of the Administrator, establishes, implements, documents and reviews and ensures compliance with procedures and systems which enable the food services program
MINIMUM EDUCATION REQUIRED:
High school graduate or equivalent
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MINIMUM EXPERIENCE REQUIRED:
Minimum of two (2) years’ experience in the food service industry with a minimum of four (4) years’ experience in a supervisory capacity in food services or related field.
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ADDITIONAL QUALIFICATIONS: (Preferred qualifications)
Degree in food or nutrition services preferred. Serve Safe certification preferred
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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.
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