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Director of Dining Services

1 month ago

Georgetown, United States Harrison Senior Living Georgetown Full time
Job DescriptionJob DescriptionDescription:

Looking for a career with a purpose? Join our family”

Harrison Senior Living has been awarded the "GREAT PLACE TO WORK" through the Activated Insights® Survey Group. 74% of our employees say this is a great place to work


At Harrison Senior Living we are dedicated to providing our residents with the very best in independent senior care and assisted living so their families can have peace of mind. Our home-like atmospheres offer a comfortable environment with the security of knowing that exceptional care is being given at all times.


SUMMARY: Manages the dining services program in a single site according to Harrison Senior Living (HSL) policies and procedures and local, state, and federal requirements; must hold state and/or federal required credential within no more than three months of placement in Food Service Director Position; provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectation are met; consistently embodies the characteristics necessary to drive the company’s purpose, mission, vision, and values; maintains records of income and expenditures, food, supplies, personnel, and equipment and provides reports to nursing home administrator (NHA) on such; makes sure facility has sufficient supplies; takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals; acts as liaison between building occupants, client managers or administrators and HSL staff; must be able to communicate effectively all directives from client managers, building occupants, and administrators to staff; must be able to perform the essential job functions of dietary aide, cook, and all positions within the department for purposes of training and assisting when there are call-outs; training, quality control, and in-servicing staff to HSL standards is an essential part of the manager’s responsibility and includes touring the kitchen several times per day to assess work quality using audits for documentation purposes. The manager is a department head in the facility and must conduct themselves and their department in a professional manner.


Essential Functions of the Job

JOB FUNCTION

People Management and Development

· Interviews, hires, recommends for dismissal, orients, and trains staff for the dietary department

· Maintains proper staffing levels, scheduling all dietary staff

· Maintains personnel files in a locked cabinet

· Supervises, coordinates, and evaluates work of all dining services employees in preparing and serving food and cleaning facilities and utensils in a production kitchen

· Drives employee engagement through championing Company recognition programs

· All other duties as assigned

FINANCIAL MANAGEMENT

· Conducts planning and budgeting

· Manages a cost-effective program

· Forecasts and plans the purchase of food, supplies, and equipment within the confines of the budget

· Maintain required records including food production, inventory, income/expense, meal counts, and personnel records

· All other duties as assigned

CUSTOMER SERVICE

· Interacts appropriately with residents, clients, other personnel, and the public

· Responds to customer preferences and industry trends to plan menus, insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of the residents.

· All other duties as assigned

FOOD PREPARATION AND SAFETY

· Audits the completion of all activities in the department, including temperature logs; documents and trains staff in plans of correction when policies and procedures are not followed

· Ensures that established sanitation and safety standards are maintained

· Oversees and participates as needed with call outs, in the preparation and serving of food

· Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions

· All other duties as assigned


Requirements:

EDUCATION, TRAINING, and WORK EXPERIENCE

Qualifications:

See certificates below

  • Specialized training in dining services management and nutrition is required; must successfully complete and maintain certification in an approved sanitation and safety course
  • Two years’ experience in quantity food production/service and personnel supervision is desired
  • Certified Dietary Manager (CDM) participant or certification preferred
  • Two years or more related experience, including frequent consultation with a qualified dietitian or other clinically qualified nutrition professional
  • Must provide criminal background check

KNOWLEDGE, SKILLS, and ABILITIES

  • Degree level*/Area: See Certificates below
  • Certificates: A facility that employs a qualified dietitian less than full time requires a full time food service director who is:
  • A certified dietary manager, or
  • A certified food service manager, or
  • Has similar national certification for food service management and safety from a national certifying body, or
  • Has an associates or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management from an accredited institution of higher learning; and
  • In states that have established standards for food service managers or dietary managers, meets state requirement for food service managers or dietary managers
  • Must hold state and/or federal required credential within no more than three months of placement in the Food Service Director position

LICENSES: None; acceptable minimum equivalent experience in place oof degree: 2 years; there is no replacement for Federal/State/Local required certification(s)/training(s)


OTHER: The Food Service Director must possess the following:

  • Skilled in motivating and supervising dining services personnel
  • General knowledge and understanding of nutrition
  • Ability to interpret a nutrient analysis spreadsheet of patient meals
  • Knowledge of dining service program requirements
  • Basic computer skills
  • Ability to maintain records and complete repots, as required
  • Written and oral communication skills
  • Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
  • An understanding of dining services program finances
  • Skills in using public relations techniques to promote the dining services program to clients and residents
  • Ability to interact positively with residents, clients, other personnel, and the public
  • Computer software: proficient/or ability to become proficient within the first 3 months in using computer and computer software, including but not limited to email, food service management technology programs, word processing programs, including Microsoft Word, and spreadsheet software (Excel)
  • Machine operation: copier fax, calculator, computer and other office equipment; all standard kitchen equipment
  • Scientific training: none
  • Other: knowledge of departments and functions; must be fluent in reading, writing, and speaking English
  • Must possess basic math skills
  • Good communication and interpersonal skills
  • Good client customer service and organizational skills
  • Ability to prioritize multiple tasks
  • Ability to work effectively with a team
  • Ability to work independently and without direction
  • Ability to exercise independent judgment

We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace. We do not discriminate in services or employment on the basis of race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, past or present receipt of disability-related services or supports, marital status, veteran status, or any other class of persons protected by federal, state or local law.