Dining Director

General Purpose

Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living.

Essential Duties

• Supervise staff in the day-to-day facility operations of assigned areas.

• Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident’s needs in accordance with the physician’s orders.

• Plans and assists in preparation and service of holiday, special meals and functions.

• Hires, trains, disciplines and when appropriate terminates Dining employees.

• Maintains cost and works to meet budget guidelines.

• Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated.

• Transmit order for appropriate food and supplies.

• Document and notify Dietician if menu changes.

• Assess resident food preferences and allergies.

• Make job assignments and set priorities. Orient new staff and participate in recruitment and selection.

• Communicate policies, assist and coach as needed.

• Monitor work assignments, provide feedback, evaluate performance and discipline as needed.

• Maintain record, manage budgets and supplies, and fulfill department head responsibilities

• Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.

• Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require.

• Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy.

• Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.

• Inspects Dining Department regularly to ensure that it is safe and sanitary.

• Participate in QA and IDT meetings as assigned.

• Assist in preparing and planning the Dining department’s budget and submit to the Executive Director for review, recommendations, and approval.

• Conduct, attend and participate in orientation, training, in-service education activities and staff meetings.

• Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.

• Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service.

Supervisory Requirements

Hire, direct, train, coach, lead the dining services team.

Qualifications

Education and/or Experience:

Must possess, as a minimum, a high school diploma or its equivalent.

Must be a graduate of an approved Dining Services Manager’s course that meet  the state and federal care regulations.

One-year experience in a long-term care facility Dining department preferred.

Language Skills

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence, and procedure manuals.

Ability to effectively present information and respond to questions from Services Managers and employees.

Mathematical Skills

Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, Licenses, Registrations

To perform this job successfully, an individual must be proficient in the Microsoft Suite products.

Must maintain all required continuing education/licensing.

Must remain in good standing with the Department of Public Health License and Certification Division at all times.

Current ServSafe certification required as indicated by State / County law. ServSafe Foodhandler Certification

Physical Demands

The physical demands 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. The employee must frequently lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to sit, stand; walk and talk, read or hear. Frequent use of all office related equipment to include; copier/scanner/fax, telephone, and calculator. May be necessary to assist in the evacuation of residents during emergency situations. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.