Director of Dining Services

ESSENTIAL DUTIES AND RESPONSIBILITIES. Plan, develop, implement and evaluation food service for residents and personnel according to current nutritional guidelines. Directly participate in meal preparation activities as needed. Plan and prepare food orders with the dietitian using the appropriate forms and according to schedule. Order and inventory items delivered according to meal plans and budget and ensure that all items are properly stored. Ensure quality food presentation and service at all times. Work with the Marketing Department in the planning and implementation of special events. Submit monthly inventory of food, supplies and equipment. Establish and post cleaning schedules for kitchen equipment, refrigerators, freezers and floors. Keep inspection reports by public health agencies and state regulatory boards in the dietary office displayed properly. Provide orientation, training, supervision and evaluation for all personnel assigned to the Dietary Department. Prepare work and time schedules for staff and ensure adherence. Responsible for staff performance, recruitment, retention and development Investigate and report employee incidents according to company policy and coordinate return to work programs with Human Resources. Maintain knowledge and compliance of state regulations governing food service. Communicate changes in policy or regulations to staff as needed. Interact with residents, families, co-workers, and visitors in a professional and courteous manner to identify and communicate special resident needs and satisfaction. Follow manufacturer’s guidelines when operating and maintaining equipment. Ensure staff is properly trained on operating and caring for equipment. Monitors monthly operating budget and provide input regarding projected long and short-term equipment, materials, or supply needs to the Administrator. Participates in appropriate meetings and committees. #J-18808-Ljbffr