Job Summary

The Dining Service Director is the leader of the dining services in the Assisted Living community.  Responsible for daily oversight and direction of the food inventory, menus, and kitchen staff, ensuring all policies and procedures are followed. 

 Accountabilities

• General
  • Model the Culture Change Principles of the Eden Alternative.
  • Understand and adhere to Resident Confidentiality and HIPPA regulations.
  • Attend in-service training, educational classes, and meetings as required.
  • Read and comprehend instructions, correspondence and memos.
  • Communicate and function in an interdisciplinary team.
  • Maintain a thorough working knowledge of all state, federal, local and Community policies and procedures.
  • Solve basic mathematical procedures.
  • Maintain the highest degree of personal and professional integrity.
  • Know and honor Resident Rights.
  • Communicate with residents in a respectful manner.
  • Respond to resident family/visitor requests in a timely and appropriate manner.
  • Make independent decisions when circumstances warrant such action.
  • Provide effective and courteous service to all residents, guests and co-workers.

• Resident Care
  • Demonstrate knowledge of infection control and universal precautions.
  • Ensure residents are notified of any changes in hours of operation, upcoming special events, changes in menus and/or all other service-related issues in a timely manner through postings, newsletter articles and in-house announcements.
  • Prepare and serve meals that are both appetizing in taste and appearance, and appropriate for each resident.
  • Participate in the monthly Resident Council Meetings being attentive to residents’ requests and concerns. Later implementing these requests in residents’ diet and/or dining experience.
  • Establish and maintain a workable department budget that incorporates salaries, food and nonfood standards, equipment repairs/replacements, uniforms, cleaning supplies, linen and office supplies, adjusting expenses weekly/monthly/quarterly when occupancy fluctuates.

• Team Members and Training
  • In conjunction with the AL Director, facilitate recruitment, hiring, training and supervising all Kitchen staff/dining employees, by following Human Resources practices.
  • Complete team member administrative paperwork as required by Hover HR policies.
  • Develop and maintain a schedule to ensure adequate staffing for dining services.
  • Facilitate initial and ongoing training for team members as well as other specific regulations as well as Hover Policies and procedures.
  • Facilitate regularly scheduled team meetings.

• Other Duties/Responsibilities
  • Assist with dining including setting/cleaning tables, meal delivery [if necessary], serving meals and washing dishes.
  • Identify ongoing areas where improvement is needed and in conjunction with the AL Director, develop and implement appropriate action plans
  • Work with the AL Director to develop positive resident relationships by modeling professional customer service and problem solving proactively.
  • Ensure all end of the month reports are completed accurately and submitted to administration by assigned time frame.
  • Participate in the safety committee as appropriate ensuring dining staff are trained in “safe workplace practices”. Ensure the reporting of broken equipment and unsafe areas is addressed immediately to the administration and the Maintenance Director accordingly.
  • Attend Management meetings and training as required; participate and support other Leadership staff with projects and special events.
  • Act as business liaison with vendors, negotiating terms of sale/purchase in the best interest of Hover Community before presentation to Director.
  • Ensure all required logs are posted and completed daily/monthly, and files are maintained for a minimum of three years.
  • Perform all management tasks assigned by AL Director, ensuring excellence in resident service and operation.
  • Work with the Director and department staff as appropriate to facilitate problem solving and continue to strive for excellence in meal service.
  • Understand and utilize various cooking procedures and methods (grilling, baking, boiling etc.)
  • Creates daily menu and special events calendar to ensure necessary food and supplies are available.
  • Prepares meals meeting nutritional requirements as well as appetizing in appearance.
  • Prepares food based on standardized recipes.
  • Assists in preparation of special meals and for special events.
  • Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage.
  • Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc.
  • Maintains cooler and freezer properly: dates and labels food, no food on floor, etc.
  • Assists with putting up stock on delivery days.
  • Assists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels.
  • Completes daily cleaning assignments.
  • Maintains a clean and sanitized work environment.

• Physical Demands/Working Conditions
  • Able to sit, stand, bend, lift, push, pull, stoop, walk, and move frequently during working hours.
  • Able to lift 40 lbs. floor to waist, lift 10 lbs. waist to shoulder, lift and carry 40 lbs., and push/pull 40 lbs.
  • Able to assist in the evacuation of residents.

Qualifications and Educational Requirements

• Minimum of one year experience in a senior care or healthcare setting preferred.
• High school diploma and/or GED
• At least 18 years old
• Ability to read, speak, and write in English
• Ability to work flexible hours
• Ability to handle emergency situations
• Ability to come to mandatory trainings/meetings

Benefits for Full Time Employees

1. Health
2. Dental
3. Vision
4. Retirement Plan
5. (PSLF) Public Service Loan Forgiveness
6. PTO/Sick
7. Planet Fitness Corp. Discounted Membership
8. ZayZoon - Earned Wage Access