Dining Services Director (Food Services)

Position Summary
The Dining Services Director plans, organizes, develops, and directs the overall operations of the Dining Services Department, providing all residents with the best experience in hospitality and nutritious meals, in accordance with all laws, regulations and Legacy Village standards. Reports to the Executive Director.

Qualifications
· Must have high school diploma or equivalent
· Must have 2 years' dining services management experience with 1 year prior experience in senior living
· Graduate of A.D.A. approved course in food services OR certification in the culinary field preferred
· Must have current ServSafe certification
Primary Job Responsibilities
Administrative and Planning Duties
· Plans, develops, organizes, implements and evaluates dining services goals, policies and procedures
· Maintains compliance with budget in labor and expense control
· Plans written menus at least 30 days in advance of preparation/serving dates involving resident preferences
· Interviews new residents to welcome, acquire food preferences, allergies and special requests
· Holds monthly Food Committee with residents to ensure resident satisfaction in dining services
· Develops system to track resident's dietary needs/preferences and monitors for changes
· Confers with dietitians to ensure menus and department policies conform to nutritional standards
· Develops menus offering heart healthy choices and takes into consideration low sodium and diabetic diet needs
· Continually upgrades knowledge of dietary management and nutrition to benefit community's services
· Works with other department leaders to ensure flawless execution of special events
· Collects all guest and visitor payments and forwards to business office
· Represents dining services team at resident council meetings for feedback
Kitchen and Dining Room Duties
· Inspects kitchen for compliance with state and county regulations including sanitation, food storage, record keeping, food temperatures, portion sizes and chemical usage/storage
· Reviews daily menus making substitutions when necessary and records changes on menus
· Inspects meals for nutrition and attractiveness in delivery; performs meal counts
· Orders food, supplies and equipment for food preparation and service
· Develops prep and pull lists to maintain food quality and consistency
· Reviews all deliveries for quality, proper amounts and pricing
· Ensures communication and teamwork between kitchen staff and servers
· Inspects dining room presentation to ensure compliance with company standards of hospitality
· Inspects daily cleaning of dining room
· Visits with residents in dining room during dinner meal at least four evenings per week