Director of Dining Services

Overview The Director of Dining Services supervises the food service department to ensure appropriate meals are served in three dining areas within the community’s budget and regulations. The Director of Dining Services also leads the department in providing food and resources for the community’s special events, initiatives and resident engagement. The Director of Dining Services is a key team member and must take ownership of departmental operations. The right candidate must demonstrate the ability to work well with residents, families, fellow departments and external professionals. Key Responsibilities Supervision of dining services team of 30 staff, including cooks, servers, utility aides, catering manager, kitchen manager, and dining room managers. Schedules staff within budgeted labor costs to maintain consistent staffing. Works with kitchen manager, cooks, and Registered Dietitian to create wholesome, nutritious and appetizing menus and snacks for residents on varied diets. Makes daily rounds in the dining rooms during meals to greet residents, evaluate service, food preferences and residents’ enjoyment of the meal. Works varied schedule to ensure observation of all dining rooms and all meals. Orders food and supplies from approved suppliers twice weekly and ensures food and supplies costs are controlled within budget. Keeps inventory of all food, equipment, paper and cleaning supplies, and smallwares. Ensures all areas are properly secured to prevent inventory loss. Submits reports on food, staffing, inventory and quality assurance as requested by executive director on regular basis. Works varied schedule to cover all shifts, including weekends and holidays. Works as Weekend Manager-on-Duty on a regular basis approximately once every six weeks. Develops and implements detailed cleaning and sanitation schedule for the kitchen, storage areas, and dining rooms. Trains staff in proper cleaning techniques. Leads food committee meetings and represents dining services team at resident council meetings. Conducts surveys quarterly to ensure resident preferences are being met. Provides catering services for special events and holiday parties hosted by the community, working with marketing, life enrichment and administration. Participates in management team meetings and initiatives, including weekly staff meeting, monthly planning meetings, quarterly QAPI meetings, and other meetings and tasks as requested. Participates in resident care plans on all units as part of the interdisciplinary care plan team. Provides documentation for nursing department as requested. Develops annual schedule of training for all dietary staff to meet regulatory requirements and hosts dining services training for all community staff as requested. Must be willing to attend inservice trainings regularly in dementia, senior living, and topics related to meeting resident needs. Acts as primary liaison between local health department and community and takes responsibility for 100% compliance with all health and safety regulations and survey requirements in dining services. Qualifications Supervision of dining services team of 30 staff, including cooks, servers, utility aides, catering manager, kitchen manager, and dining room managers. Schedules staff within budgeted labor costs to maintain consistent staffing. Works with kitchen manager, cooks, and Registered Dietitian to create wholesome, nutritious and appetizing menus and snacks for residents on varied diets. Makes daily rounds in the dining rooms during meals to greet residents, evaluate service, food preferences and residents’ enjoyment of the meal. Works varied schedule to ensure observation of all dining rooms and all meals. Orders food and supplies from approved suppliers twice weekly and ensures food and supplies costs are controlled within budget. Keeps inventory of all food, equipment, paper and cleaning supplies, and smallwares. Ensures all areas are properly secured to prevent inventory loss. Submits reports on food, staffing, inventory and quality assurance as requested by executive director on regular basis. Works varied schedule to cover all shifts, including weekends and holidays. Works as Weekend Manager-on-Duty on a regular basis approximately once every six weeks. Develops and implements detailed cleaning and sanitation schedule for the kitchen, storage areas, and dining rooms. Trains staff in proper cleaning techniques. Leads food committee meetings and represents dining services team at resident council meetings. Conducts surveys quarterly to ensure resident preferences are being met. Provides catering services for special events and holiday parties hosted by the community, working with marketing, life enrichment and administration. Participates in management team meetings and initiatives, including weekly staff meeting, monthly planning meetings, quarterly QAPI meetings, and other meetings and tasks as requested. Participates in resident care plans on all units as part of the interdisciplinary care plan team. Provides documentation for nursing department as requested. Develops annual schedule of training for all dietary staff to meet regulatory requirements and hosts dining services training for all community staff as requested. Must be willing to attend in-service trainings regularly in dementia, senior living, and topics related to meeting resident needs. Acts as primary liaison between local health department and community and takes responsibility for 100% compliance with all health and safety regulations and survey requirements in dining services.