Job Summary:
The Dining Services Manager oversees the dietary department and ensures residents are provided with a nourishing and well-balanced diet that meets the residents' nutritional needs and dietary preferences.
Principle Duties and Responsibilities:
The following essential functions are the fundamental job duties of the position to be completed with or without appropriate reasonable accommodation.
- Responsible for managing and supervising all Culinary staff, including scheduling, assignment, direction, performance review, hiring, and corrective actions in accordance with company policy.
- Meet regularly with residents and family members to ensure that high satisfaction levels are maintained.
- Ensures that all staff works closely together to ensure that dining services exceed residents' and guests’ expectations.
- Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of quality, and cleanliness at all times.
- Ensures that food is prepared, stored, and served in accordance with state, and local health department code, and company standards.
- Interview and hire staff for the Culinary department.
- Participate in department meetings and in-services.
- Able to understand and maintain monthly and annual budgets for the Culinary department.
- Works with residents on the planning and development of recipes and menus.
- Maintain the proper inventory of kitchen supplies, small wares, and tableware.
- Ensure that purchasing standards are maintained, appropriate vendors are used and positive relationships with vendors is maintained.
- Ensure that all staff maintains kitchen equipment properly to avoid damage and costly repairs.
- Responsible for the planning and execution of special events, banquets, and theme meals.
- Ensure that the dietary staff understands company expectations and the importance of first impressions.
- May perform other duties as assigned or requested.
- ServSafe certification required .
- Must meet certification requirements by the local and state regulations.
- 3+ years of experience in dietary, with health care experience and one year of supervisory experience preferred.
- Experience with budgets, scheduling, inventory, and food ordering is preferred.