Dining Director

Overview

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.

• 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.
• Plan and assist in preparation and service of holiday, special meals and functions.
• Hire, train, disciplines and when appropriate terminates Dining employees.
• Maintain cost and work to meet budget guidelines.
• Process new diet orders and diet changes when received from nursing staff and keep 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 department’s budgeted hours and workload require.
• Maintain the proper temperature of food during preparation and service. Record food temperatures according to established policy.
• Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.
• Inspect 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.

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

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.

• 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 Serv Safe certification required as indicated by State / County law. Serv Safe Food handler Certification

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…