Dining Service Director

DINING SERVICE DIRECTOR JOB DESCRIPTION

This position works under the Executive Director and directs all activities of the Dining Services Department and dining room. The position is responsible for quality of meals served, quality of service delivery during meal service, control of Dining Department expenses and for compliance with special diets offered by the community.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position.  This list is not to be construed as exclusive or all inclusive.  Other duties may be required and assigned.

• Responsible for all aspects of the dining department including, planning, directing, controlling, communicating, and coaching in the dining service department.


• Follows the RMSC Menu Program that meets nutritional requirements. Conducts and food purchasing following the buying practices approved by RMSC.  Conforms to policy and procedures for all special diets offered.  Responds to resident likes and dislikes maintaining high resident satisfaction.


• Keeps and inventory of food and dietary supplies. 


• Responsible for dining budget and monthly spend down.


• Ensures that all foods are prepared to the satisfaction of residents and in accordance with safe food handling practices. Maintains food temperatures and time controls during storage, production, and serving according to required food safety standards.  Correctly uses equipment that meets all health department standards.  Ensures that staff provides service to and maintains positive resident experiences during mealtimes.  Circulates in the dining room to ascertain resident preferences and satisfaction with meals.


• Follows up on resident comments/feedback in a timely manner.


• Coordinates and plans events with the Activities Director to promote the community and the overall culinary experience offered.


• Provides input and support to the Executive Director on new hires and training staff in the dining department. Provides input to the Executive Director on evaluations as needed with all staff to ensure that all work done in the dining department is done appropriately.  Brings all performance issues to the Executive Director.


• Responsible for scheduling hours and duties to all dietary staff.


• Ensures compliance with all applicable sanitation and dietary guidelines. Maintains a clean kitchen and dining room including all equipment, walls, ceilings, vents, dry storage, cold storage, cooking areas, and preparation surfaces and dish storage areas.


• Responsible for working safely and ensuring that dining staff work in a safe manner in full compliance with all safety standards. Manages potentially hazardous conditions.


• Demonstrates strong personnel, community relations and interpersonal skills by fostering teamwork with co-workers, taking actions which assist others beyond job responsibilities, treating others with respect, working with integrity and ethically, communicating in a pleasant, professional, and personable manner, and having a positive impact on co-workers, residents, and visitors.


• Able to communicate verbally in person and over the phone in fluent English, and to read, analyze, interpret and complete documentation in fluent English.


• Performs well under pressure, resolves conflicts, prioritizes tasks, follows through with ideas, and shows initiative in overcoming obstacles.


• Works independently, is self-motivated, and makes sound and timely decisions. Demonstrates excellent organizational skills and is detail oriented.


• Demonstrates regular and consistent attendance and punctuality.


• Will be required to work as the weekend Manager on Duty (MOD)


• Supports and participates in the resident centered activities program as assigned.


• Performs other duties as assigned or needed.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

• High School Diploma or equivalent required.


• Two years of continuing education preferred.


• Three years of experience in food service preparation and managing staff (preferred).

Certifications, Licenses and other Special Requirements:

• Current Serv/Safe Certification preferred.


• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.

Knowledge, Skills and Abilities:

• Language Ability:




• Ability to communicate effectively in writing and verbally speaking the primary language of the residents.


• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.


• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.




• Mathematical Skills:




• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.




• Cognitive Demands:




• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.


• Ability to deal with problems involving several concrete variables in standardized situations.




• Computer Skills:




• Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

The physical demands described below are representative of those that must be met by an individual 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

Check Any That Apply

Working Conditions

Check Any That Apply

Standing

Requires interaction with co-workers, residents or vendors

Walking

Sitting

Occasional weekend, evening or night work if needed to ensure shift coverage

Use hands and fingers to handle or feel

On-Call on an as needed basis

Reach with hands and arms

Possible exposure to communicable diseases and infections

Climb or balance

Stoop, kneel, crouch, or crawl

Potential injury from transferring, repositioning, or lifting residents

Talk or hear

Taste or smell

Exposure to latex

Ability to lift:

Possible exposure to blood-borne pathogens

Up to 5 pounds

Possible exposure to various drugs, chemical, infectious, or biological hazards

Up to 10 pounds

Up to 25 pounds

Subject to injury from falls, burns, odors, or cuts from equipment

Up to 50 pounds

Up to 100 pounds

Requires travel:

More than 100 pounds

Occasionally

Vision

Frequently

Uses equipment in the kitchen including stoves, slicers, knives, and other utensils. Must attend business-related training functions. Must be able to work well under pressure, to resolve conflicts, to prioritize tasks, and follow through with ideas. Must be able to work evenings and weekends and maintain a flexible work schedule.