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Director of Dining Services

4 months ago

Snow Hill, United States Harrison Senior Living of Snow Hill 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. 77% 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.


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:

Minimum Qualification/Requirements:

  • Experience working in a Skilled Nursing Home is a plus
  • Must maintain skills necessary to train and safely work in Kitchen along with other team members
  • Knowledge of diets and dietary procedures required
  • Must be willing to work in a quick paced work environment and maintain a positive attitude.

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.