Longterm Healthcare Facility
Director of Dining Services
Longterm Healthcare Facility, Marlboro, New Jersey, us, 07746
Job Duties:
Responsible for successful operation of all dining services.
Provide overall leadership and management of dining services operations and ensure adequate coverage of the department.
Operate the department within stipulated budget and be financially accountable for the dining services department.
Conduct safety and sanitation programs, inventory and rotation of products, and keep accurate records.
Participate in interviewing, hiring, scheduling, in-service training, evaluating, and terminating all Dining Services staff.
Implement and monitor Pinnacle/facility Policies and Procedures.
Ensure that the facility follows City, State, and Federal regulations.
Implement seasonal menus for Spring/Summer and Fall/Winter.
Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks, with a heavy focus on the “center of the plate”.
Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets, menu preference sheets, and job flows.
Ensure all residents are served the diet as prescribed by MD/Dietitian.
Organize and maintain current diet orders for all residents.
Complete residents' Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials, and other nutrition documents in a timely manner.
Maintain necessary Food Service records, including Menus, Spreadsheets, Recipes, Kitchen Logs, weekly operation reports, and all Food Supplier invoices.
Inventory and order all food and supplies while staying within the assigned budget.
Perform other duties as assigned by management.
Required Skills/Abilities:
Prior experience in a similar role required.
Prior supervisory experience required.
Great communication and interpersonal skills are a must.
Ability to operate cooking and food preparation equipment.
Understanding of proper food handling and sanitation procedures.
Education and Experience:
High School Diploma or GED required.
Serve Safe Certification.
CDM Certification or enrolled in the course.
Physical Requirements:
Prolonged periods of standing and walking.
Must be able to access and navigate all areas.
Must be able to lift up to 25 pounds at times.
May be required to work in excessive heat and cold in association with the kitchen environment.
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Responsible for successful operation of all dining services.
Provide overall leadership and management of dining services operations and ensure adequate coverage of the department.
Operate the department within stipulated budget and be financially accountable for the dining services department.
Conduct safety and sanitation programs, inventory and rotation of products, and keep accurate records.
Participate in interviewing, hiring, scheduling, in-service training, evaluating, and terminating all Dining Services staff.
Implement and monitor Pinnacle/facility Policies and Procedures.
Ensure that the facility follows City, State, and Federal regulations.
Implement seasonal menus for Spring/Summer and Fall/Winter.
Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks, with a heavy focus on the “center of the plate”.
Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets, menu preference sheets, and job flows.
Ensure all residents are served the diet as prescribed by MD/Dietitian.
Organize and maintain current diet orders for all residents.
Complete residents' Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials, and other nutrition documents in a timely manner.
Maintain necessary Food Service records, including Menus, Spreadsheets, Recipes, Kitchen Logs, weekly operation reports, and all Food Supplier invoices.
Inventory and order all food and supplies while staying within the assigned budget.
Perform other duties as assigned by management.
Required Skills/Abilities:
Prior experience in a similar role required.
Prior supervisory experience required.
Great communication and interpersonal skills are a must.
Ability to operate cooking and food preparation equipment.
Understanding of proper food handling and sanitation procedures.
Education and Experience:
High School Diploma or GED required.
Serve Safe Certification.
CDM Certification or enrolled in the course.
Physical Requirements:
Prolonged periods of standing and walking.
Must be able to access and navigate all areas.
Must be able to lift up to 25 pounds at times.
May be required to work in excessive heat and cold in association with the kitchen environment.
#J-18808-Ljbffr