Dining Services Director
New Smyrna Beach, FL New Smyrna Beach, FL Full-time Full-time Estimated:
$47.
1K - $59.
7K a year Estimated:
$47.
1K - $59.
7K a year 3 days ago 3 days ago 3 days ago The Dining Service Director will oversee and manage the day to day operation of all Dining Services operations.
A passion for food and hands on experience in delivering exceptional dining room service are critical for success in this position.
Reporting to the Executive Director, the Dining Service Director will maintain and uphold corporate standards and meet the financial expectations of the department while ensuring exceptional customer service, hospitality and a quality dining experience for our residents.
PRIMARY DUTIES AND RESPONSIBILITIES The Dining Service Director's primary duties and responsibilities include, but are not limited to:
Provides residents with quality meals, responsive service and meets their nutritional requirements while providing the same level of products and service to other departments, guests and Team Members.
Supervising all dietary Team Members which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary administration, performance appraisal, managing policies and procedures to ensure achievement of the department's goals.
Train, manage and schedule of Team Members to ensure that excellent customer service is provided.
Actively prepare meals, order food, plan the menu, check in food delivery, and manage dietary needs Make frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed Provide nutrition education and counseling for residents Strategic planning and operations of the department by implementing cost control measures and meeting budget goals.
Plans and implements menus that meet resident's satisfaction and nutritional needs.
Ensures that training and certification needs are maintained.
Plans and coordinates selection, purchase, storage and maintenance of food and beverages.
Ensures proper operation and maintenance of kitchen equipment.
Prepares and plans the Dining Services Department's budget and submits to the Executive Director for review and approval.
Maintains quality dining services within the prescribed budget.
Prepares dining cleaning schedule, production worksheets and dining staff schedules.
Prepares all food (including sauces, colds foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner under the direction of the Executive Director and/or the dietitian.
Ensures proper preparation, portioning, and serving of foods according to standardized recipes.
Ensures that quality food products are being served, according to standardized recipes and menus.
Consulting with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.
Ensures that quality food is being served, in a timely manner at specified meal times.
Ensures the weekly, monthly and yearly inventory and rotation of stock, both food and nonfood items.
Ensuring that proper hurricane and emergency supplies are always in inventory.
Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to Concordis policy and/or state/local regulations.
Orients and trains new Team Members in dining/kitchen departments; effectively delegating authority to dining service staff to ensure effective flow of materials and services.
Provides nutrition education and counseling for residents; present dining services education program to dining services and other staff as needed.
Responsible for supervision of the Relief Cooks and other dietary staff, ensuring their work assignments are completed and meet all company standards, reporting findings to Executive Director.
Performs frequent inspections of all work, storage, and serving areas to ensure that State, Local, and Concordis regulations for food safety and sanitation are followed.
Responsible for weekly and/or bi-weekly food order.
Completes resident likes/dislikes form upon admission.
Maintains appropriate documentation in resident's medical records.
Responsible for maintenance of all log books, temperature logs, substitutions, etc.
Be responsive to resident issues or concerns that may occur in the dining room.
Ensures proper departmental procedures including sanitation, safety, and cleaning schedules.
Assure that all services and programs are in compliance with federal, state and/or local laws and statutes.
Follows proper cleaning procedures and storage of all dishes, utensils and cooking equipment.
Adhere to standard food safety practices.
Wear Non-Slip shoes and other safety clothing and utilize safety tools/equipment in accordance with Concordis Safety Standards.
Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
Suggest menu or recipe changes to utilize leftovers and other supplies.
Responsible for cleanliness of all food service equipment, kitchen and food storage areas.
Attends the Food Service Committee with residents on a monthly basis.
Ensuring a continuous quality improvement program is in place and appropriate follow-up occurs.
Coordinates with Life Enrichment Director/Coordinator to have a monthly food activity with residents.
Work closely with the Sales and Marketing team to provide support for all Marketing events, meetings and luncheons for both Prospects and Professional Referral resources.
Efficiently uses time to complete assigned work.
May perform other duties as needed and/or assigned REQUIRED SKILLS AND QUALIFICATIONS Excellent communication skills, both verbal and written Proficient in use of computers and computer software programs (Microsoft Word, Excel, etc.
) and standard office equipment.
Ability to work evening, weekends, holidays and minimal travel.
Must be flexible, innovative, persistent and committed to successful completion of assignments.
Ability to handle multiple projects at the same time.
Ability to coordinate well with multiple people and/or departments at the same time.
Able to clearly present information through the spoken word.
Can accurately communicate, providing the necessary level of detail even under stressful or demanding conditions.
Ensures a positive attitude and team orientation is exhibited in verbal and non-verbal communication.
Supports a dignified and caring atmosphere with residents, residents' families, visitors and Team Members.
Protects privacy and confidentiality of information pertaining to the resident, Team Member, residence, company information and records.
Maintains safe and secure working environment and practices safe working habits.
Participates in training, in services, and attends meetings as required.
High school diploma.
Hold or obtain any local, state and/or county required food handling/sanitation licenses and/or certificates, e.
g.
ServeSafe licensure.
Experience working with seniors and seniors with dementia.
Possess 3-5 years of related food service management experience Basic typing skills essential along with word processing software, preferably in a Microsoft Windows environment.
Must possess high-energy/enthusiasm, be a self-starter, have excellent time management skills, a strong initiative, and superior verbal/public speaking skills SUPERVISORY RESPONSIBILITIES Responsible for the supervision of all dietary Team Members.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to effectively communicate in English and understand and follow written and oral instructions.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Effective written and oral communication skills are essential.
CERTIFICATES, LICENSES, REGISTRATIONS Must possess and maintain a safe, valid driver's license and access to a private vehicle for business use and ServeSafe certification or equivalent.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of the job, the Team Member is regularly required to talk and/or hear.
The Team Member is frequently required to stand, walk, and reach with hands and arms.
The Team Member is occasionally required to sit and stoop, kneel and crouch.
The Team Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus.
COMPANY PRINCIPLES The Concordis Way We honor the human spirit in every individual and are passionate about giving the highest quality of life to those who have given to us for generations.
Our whatever it takes philosophy is more than just a phrase.
It's our mantra for service.
Every decision in our communities--from anytime dining hoursto evening and weekend activitiesto an extended management schedule--adds to the level of excellence you expect for a harmonious transition to this next phase in life.
What's more, our integrated technology solution simplifies the maze of care management.
Residents and family members appreciate the worry-free communications that complement our unified approach.
Perhaps the most pleasing feature of all is the seamless transfer of local landmarks and geographical namesakes to every Concordis community.
Residents here enjoy the familiar names, comforting surroundings and simpler, more customized experiences.
Concordis.
Life in Harmony Concordis Core Values Integrity Doing the right thing, even when no one is looking.
Passion Having determination, conviction and love for what you do, even when it gets difficult.
Empowerment To foster initiative and independent thinking to act on issues that are important to our residents, families, Team Members and company.
Teamwork An individual commitment and a conscious effort to provide communication and support to Team Members in an effort to solve issues and work together for a common goal.
Job Type:
Full-time
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Experience level:
2 years Restaurant type:
Fine dining restaurant Education:
High school or equivalent (Required)
Experience:
Supervising
Experience:
1 year (Preferred) Senior Living:
1 year (Preferred) Fine Dining:
2 years (Preferred) License/Certification:
ServSafe Manager (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
$47.
1K - $59.
7K a year Estimated:
$47.
1K - $59.
7K a year 3 days ago 3 days ago 3 days ago The Dining Service Director will oversee and manage the day to day operation of all Dining Services operations.
A passion for food and hands on experience in delivering exceptional dining room service are critical for success in this position.
Reporting to the Executive Director, the Dining Service Director will maintain and uphold corporate standards and meet the financial expectations of the department while ensuring exceptional customer service, hospitality and a quality dining experience for our residents.
PRIMARY DUTIES AND RESPONSIBILITIES The Dining Service Director's primary duties and responsibilities include, but are not limited to:
Provides residents with quality meals, responsive service and meets their nutritional requirements while providing the same level of products and service to other departments, guests and Team Members.
Supervising all dietary Team Members which involves direct and indirect responsibilities for interviewing, selection, training, motivating, wage and salary administration, performance appraisal, managing policies and procedures to ensure achievement of the department's goals.
Train, manage and schedule of Team Members to ensure that excellent customer service is provided.
Actively prepare meals, order food, plan the menu, check in food delivery, and manage dietary needs Make frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed Provide nutrition education and counseling for residents Strategic planning and operations of the department by implementing cost control measures and meeting budget goals.
Plans and implements menus that meet resident's satisfaction and nutritional needs.
Ensures that training and certification needs are maintained.
Plans and coordinates selection, purchase, storage and maintenance of food and beverages.
Ensures proper operation and maintenance of kitchen equipment.
Prepares and plans the Dining Services Department's budget and submits to the Executive Director for review and approval.
Maintains quality dining services within the prescribed budget.
Prepares dining cleaning schedule, production worksheets and dining staff schedules.
Prepares all food (including sauces, colds foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner under the direction of the Executive Director and/or the dietitian.
Ensures proper preparation, portioning, and serving of foods according to standardized recipes.
Ensures that quality food products are being served, according to standardized recipes and menus.
Consulting with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.
Ensures that quality food is being served, in a timely manner at specified meal times.
Ensures the weekly, monthly and yearly inventory and rotation of stock, both food and nonfood items.
Ensuring that proper hurricane and emergency supplies are always in inventory.
Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to Concordis policy and/or state/local regulations.
Orients and trains new Team Members in dining/kitchen departments; effectively delegating authority to dining service staff to ensure effective flow of materials and services.
Provides nutrition education and counseling for residents; present dining services education program to dining services and other staff as needed.
Responsible for supervision of the Relief Cooks and other dietary staff, ensuring their work assignments are completed and meet all company standards, reporting findings to Executive Director.
Performs frequent inspections of all work, storage, and serving areas to ensure that State, Local, and Concordis regulations for food safety and sanitation are followed.
Responsible for weekly and/or bi-weekly food order.
Completes resident likes/dislikes form upon admission.
Maintains appropriate documentation in resident's medical records.
Responsible for maintenance of all log books, temperature logs, substitutions, etc.
Be responsive to resident issues or concerns that may occur in the dining room.
Ensures proper departmental procedures including sanitation, safety, and cleaning schedules.
Assure that all services and programs are in compliance with federal, state and/or local laws and statutes.
Follows proper cleaning procedures and storage of all dishes, utensils and cooking equipment.
Adhere to standard food safety practices.
Wear Non-Slip shoes and other safety clothing and utilize safety tools/equipment in accordance with Concordis Safety Standards.
Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
Suggest menu or recipe changes to utilize leftovers and other supplies.
Responsible for cleanliness of all food service equipment, kitchen and food storage areas.
Attends the Food Service Committee with residents on a monthly basis.
Ensuring a continuous quality improvement program is in place and appropriate follow-up occurs.
Coordinates with Life Enrichment Director/Coordinator to have a monthly food activity with residents.
Work closely with the Sales and Marketing team to provide support for all Marketing events, meetings and luncheons for both Prospects and Professional Referral resources.
Efficiently uses time to complete assigned work.
May perform other duties as needed and/or assigned REQUIRED SKILLS AND QUALIFICATIONS Excellent communication skills, both verbal and written Proficient in use of computers and computer software programs (Microsoft Word, Excel, etc.
) and standard office equipment.
Ability to work evening, weekends, holidays and minimal travel.
Must be flexible, innovative, persistent and committed to successful completion of assignments.
Ability to handle multiple projects at the same time.
Ability to coordinate well with multiple people and/or departments at the same time.
Able to clearly present information through the spoken word.
Can accurately communicate, providing the necessary level of detail even under stressful or demanding conditions.
Ensures a positive attitude and team orientation is exhibited in verbal and non-verbal communication.
Supports a dignified and caring atmosphere with residents, residents' families, visitors and Team Members.
Protects privacy and confidentiality of information pertaining to the resident, Team Member, residence, company information and records.
Maintains safe and secure working environment and practices safe working habits.
Participates in training, in services, and attends meetings as required.
High school diploma.
Hold or obtain any local, state and/or county required food handling/sanitation licenses and/or certificates, e.
g.
ServeSafe licensure.
Experience working with seniors and seniors with dementia.
Possess 3-5 years of related food service management experience Basic typing skills essential along with word processing software, preferably in a Microsoft Windows environment.
Must possess high-energy/enthusiasm, be a self-starter, have excellent time management skills, a strong initiative, and superior verbal/public speaking skills SUPERVISORY RESPONSIBILITIES Responsible for the supervision of all dietary Team Members.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to effectively communicate in English and understand and follow written and oral instructions.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Effective written and oral communication skills are essential.
CERTIFICATES, LICENSES, REGISTRATIONS Must possess and maintain a safe, valid driver's license and access to a private vehicle for business use and ServeSafe certification or equivalent.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of the job, the Team Member is regularly required to talk and/or hear.
The Team Member is frequently required to stand, walk, and reach with hands and arms.
The Team Member is occasionally required to sit and stoop, kneel and crouch.
The Team Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus.
COMPANY PRINCIPLES The Concordis Way We honor the human spirit in every individual and are passionate about giving the highest quality of life to those who have given to us for generations.
Our whatever it takes philosophy is more than just a phrase.
It's our mantra for service.
Every decision in our communities--from anytime dining hoursto evening and weekend activitiesto an extended management schedule--adds to the level of excellence you expect for a harmonious transition to this next phase in life.
What's more, our integrated technology solution simplifies the maze of care management.
Residents and family members appreciate the worry-free communications that complement our unified approach.
Perhaps the most pleasing feature of all is the seamless transfer of local landmarks and geographical namesakes to every Concordis community.
Residents here enjoy the familiar names, comforting surroundings and simpler, more customized experiences.
Concordis.
Life in Harmony Concordis Core Values Integrity Doing the right thing, even when no one is looking.
Passion Having determination, conviction and love for what you do, even when it gets difficult.
Empowerment To foster initiative and independent thinking to act on issues that are important to our residents, families, Team Members and company.
Teamwork An individual commitment and a conscious effort to provide communication and support to Team Members in an effort to solve issues and work together for a common goal.
Job Type:
Full-time
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Experience level:
2 years Restaurant type:
Fine dining restaurant Education:
High school or equivalent (Required)
Experience:
Supervising
Experience:
1 year (Preferred) Senior Living:
1 year (Preferred) Fine Dining:
2 years (Preferred) License/Certification:
ServSafe Manager (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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