Director of Dining

Position summary: Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

Role Qualifications:

• Successful completion of CDM Credentialing Exam with active certification status
• Two years’ experience in foodservice management; prior experience in healthcare foodservice is preferred.

Operations Management

• Train, coach, evaluate, reward, discipline, and when necessary, terminate employees
• Develop job descriptions and job duties for each level of foodservice personnel
• Develop work schedules to ensure adequate staff­ to cover each shift
• Monitor budgets for a cost-eff­ective program
• Manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff­, physicians, consultants, vendors, and other service providers 

Foodservice Management

• Follow standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes 

Food Safety

• Assure safe receiving, storage, preparation, and service of food
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
• Ensure cleaning schedules are available to ensure food safety
• Ensure equipment is maintained for safety of staff and food preparation
• Ensure proper sanitation and safety practices of sta­ff

Nutrition and Medical Nutrition Therapy

• Process new diet orders and diet changes; keep diet cards updated
• Complete the assigned MDS section according to required timeline
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
• Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care

Support Registered Dietitian duties as needed 

Essential skill and experience:

• Skill in motivating, coaching, and supervising foodservice personnel
• Intermediate computer skills
• Mathematical and numerical skills; mechanical aptitude helpful
• Eff­ective written and oral communication skills
• Demonstrated organizational skills

Reporting to this position: All Dining Staff

Physical demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical demands: See attached Requirements form
• Work environment:

Standard Requirements:

• The employee is expected to adhere to all company policies.
• Supports the mission and values of Uplands Retirement Village.