Brookdale Corporate
Traveling Dining Director - Senior Living
Brookdale Corporate, West Hartford, Connecticut, United States,
Overview:
Voted by Newsweek in 2024 as one of America's Greatest Workplaces for Diversity
Make Lives Better Including Your Own .
If you want to work in an environment where you can become your best possible self, join us! You’ll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness.
Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to:
Tuition Reimbursement
Pet Insurance
Adoption Reimbursement Benefits
Variety of Associate Discounts
This is an incentive based position, which may include bonuses, incentive or commission plans.
Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply.
To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year.
Responsibilities:
Assists Executive Directors, Area Directors, Divisional Directors of Operations and Senior Directors of Dining Service in the following duties: Operating as the Director, Dining Services at a community directing food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. May be utilized to fill in for Director of Dining Service that are on PTO or leave.
Hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues.
Hires, trains and manages all supervisory staff for the kitchen, dining room, and catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents.
Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents.
Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste.
Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events.
Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy.
Trains dining services and other staff on dining services systems, and "Trains the Trainer".
Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results.
Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department.
Provides information and input to the Corporate Office regarding national food service programs.
This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.
Qualifications:
Education and ExperienceBachelor's degree (B.A. or B.S.) from four-year College or university preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers.
Certifications, Licenses, and Other Special RequirementsObtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use.
Management/Decision MakingApplies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.
Knowledge and SkillsPossesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents’ desires into the dining services operation.
Physical Demands and Working Conditions
Standing
Walking
Sitting
Use hands and fingers to handle or feel
Reach with hands and arms
Climb or balance
Stoop, kneel, crouch, or crawl
Talk or hear
Taste or smell
Ability to lift: up to 50 pounds
Requires interaction with co-workers, residents or vendors
Occasional weekend, evening or night work if needed to ensure shift coverage
On-Call on an as needed basis
Possible exposure to communicable diseases and infections
Exposure to latex
Possible exposure to blood-borne pathogens
Possible exposure to various drugs, chemical, infectious, or biological hazards
Subject to injury from falls, burns, odors, or cuts from equipment
Requires Travel: Frequently
Brookdale is an equal opportunity employer and a drug-free workplace.
Salary Range Information:
$62,490 - $79,608 / year
#J-18808-Ljbffr
Voted by Newsweek in 2024 as one of America's Greatest Workplaces for Diversity
Make Lives Better Including Your Own .
If you want to work in an environment where you can become your best possible self, join us! You’ll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness.
Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to:
Tuition Reimbursement
Pet Insurance
Adoption Reimbursement Benefits
Variety of Associate Discounts
This is an incentive based position, which may include bonuses, incentive or commission plans.
Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply.
To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year.
Responsibilities:
Assists Executive Directors, Area Directors, Divisional Directors of Operations and Senior Directors of Dining Service in the following duties: Operating as the Director, Dining Services at a community directing food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. May be utilized to fill in for Director of Dining Service that are on PTO or leave.
Hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues.
Hires, trains and manages all supervisory staff for the kitchen, dining room, and catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents.
Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents.
Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste.
Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events.
Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy.
Trains dining services and other staff on dining services systems, and "Trains the Trainer".
Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results.
Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department.
Provides information and input to the Corporate Office regarding national food service programs.
This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.
Qualifications:
Education and ExperienceBachelor's degree (B.A. or B.S.) from four-year College or university preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers.
Certifications, Licenses, and Other Special RequirementsObtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use.
Management/Decision MakingApplies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.
Knowledge and SkillsPossesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents’ desires into the dining services operation.
Physical Demands and Working Conditions
Standing
Walking
Sitting
Use hands and fingers to handle or feel
Reach with hands and arms
Climb or balance
Stoop, kneel, crouch, or crawl
Talk or hear
Taste or smell
Ability to lift: up to 50 pounds
Requires interaction with co-workers, residents or vendors
Occasional weekend, evening or night work if needed to ensure shift coverage
On-Call on an as needed basis
Possible exposure to communicable diseases and infections
Exposure to latex
Possible exposure to blood-borne pathogens
Possible exposure to various drugs, chemical, infectious, or biological hazards
Subject to injury from falls, burns, odors, or cuts from equipment
Requires Travel: Frequently
Brookdale is an equal opportunity employer and a drug-free workplace.
Salary Range Information:
$62,490 - $79,608 / year
#J-18808-Ljbffr