Hybrid Director of Food & Dining Services at HAND Senior Living
HAND Senior Living · Las Vegas, United States Of America · Hybrid
- Professional
- Office in Las Vegas
Summary Duties and Responsibilities:
Effectively manage and staff the dining services operations in a way that ensures the highest quality nutritional meals and the highest degree of resident satisfaction at all levels of care in an assisted living environment that supports the mission of HAND Senior Living.
Essential Functions and Work Duties:
The following essential functions of this position are performed personally, in cooperation with the supervisor, and/or in coordination with other staff. Additional work functions and duties may be assigned.
Dining and Food Services
- Maintain high standards of food preparation and service using standardized recipes, food management journals, classes and meetings to better the productivity and service to the department.
- Oversee the supervision of the kitchen staff to improve the overall quality of the dining experience to include plate and table presentation.
- Ensure high quality and timely tray service delivery to residential living apartments.
- Conduct ongoing quality assurance program to ensure continuous service improvement.
Sanitation and Preparation
- Develop and oversee sanitation and food safety procedures in the kitchen, dishwashing and dining room areas.
- Ensure all food is stored, prepared, distributed and served under sanitary conditions per Federal, State and Local regulatory requirements.
Menu Planning
- Work in collaboration with the Registered Dietician to plan and coordinate all menus and therapeutic diets.
- Plan the menu for special facility sponsored events and individual resident functions as required.
- Incorporate resident menu suggestions as appropriate and as per budgetary restraints.
- Ensure required menu posting requirements are met.
Resident Service and Care
- Ensure that each resident receives a nourishing, palatable, well balanced diet that meets their dietary nutritional and special dietary need per regulations.
- Participate in weekly multidisciplinary team meetings to assess the nutritional progress of residents.
- Respond to resident recommendations and evaluations for changes to the meal service program.
- Attend and respond to resident council meeting's requests and concerns.
- Recommend specific methods, procedures or activities which will improve the quality and speed of food service delivery.
Staffing and Supervision
- Recruit, orient, train, schedule, counsel and discharge department employees.
- Ensure performance evaluations are completed in a timely manner.
- Ensure that appropriate supervision, training and job performance coaching is provided to each employee, while promoting a positive team approach.
- Conduct employee meetings on a regular basis.
- Delegate responsibilities to appropriate staff and encourages the acceptance of such by all members of the department team.
- Work cooperatively with other department supervisors to ensure quality and efficient service.
- Budget Control & Purchasing.
- Develop and implement food and dining room annual budgets for all levels.
- Review monthly declining budget reports, monitors food costs and make adjustments as necessary.
- Review/approve payable invoices.
- Purchase food and supplies; receive deliveries; check orders and maintains cost receiving records, inventory, meal count and other records as required.
- Ensure equipment is in proper working order at all times and recommend department equipment purchases as per capital budget.
Dress Code
- Wears applicable cook dress attire with mandatory chef hat.
- Perform administrative duties such as filing, typing, copying, and other office duties as required.
- Implement specific procedures and programs; insure confidentiality of all information.
- Cooperate with, participate in, and support the adherence to all internal policies, procedures, and practices in support of risk management and overall safety and soundness.
Other Functions and Work Duties:
- Perform other duties as from time to time may be determined necessary for the well-being of the total operation.
- Coordinate specific work tasks with other personnel within the department as well as with other departments in order to ensure the smooth and accurate flow of work and information.
- Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or re-designed upon individual circumstances.
Qualifications and Skills Required:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
- High School Diploma and Completion of School of Culinary Arts Program.
- Current Food Handler Safety Training Card (Health Card) from the Southern Nevada Health District.
- At least 2-5 years of culinary supervisory experience in a Residential Care Facility.
Other Skills and Abilities:
- Ability to read, write and speak in English.
- Strong oral and written communication skills, excellent motivational and interpersonal skills, ability to direct the work of others and knowledge of applicable Chapter 449 regulations.
Physical Requirements:
- Stooping - frequently bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles.
- Kneeling - frequently bending legs at knees to come to rest on knee or knees.
- Reaching - frequently extending hand(s) or arm(s) in any direction.
- Handling - frequently seizing, holding, grasping, turning or otherwise working with hand or hands.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Lifting: raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- Grasping: Applying pressure to an object with the fingers and palm.
- Regularly required to use hand to finger, handle, or feel, reach with hands and arms.
- Specific vision abilities required by this job include close vision, depth perception and ability to adjust focus. The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., food services) or to make general observation of facilities or structures (i.e., inspection).
- Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
- The worker is subject to inside environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
- The worker may potentially be exposed to infectious diseases.
