Director of Dining Services - EverTrue (Three Oaks) - Meramec Bluffs

Job Description:

Additional Information:

Job Description

Introduction:

At EverTrue, team members at all levels find their calling in our mission of Older Adults Living Life to the Fullest. In this work environment, all team members are part of a community and appreciated by the people they work with – residents and coworkers – every day.

Summary:

The Director of Dining Services delivers and oversees a high-quality restaurant style dining experience for our residents, their guests, and staff; The Dining Services Director plans, organizes, develops, and directs the operations of the Fine dining venues, Bistros, Resident dining and Household dining within a community to assure the highest quality meals with the correct nutritional balance are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner.

Essential Duties and Responsibilities:

1. Plans, develops, organizes, implements, and evaluates the Dining Service department’s programs and activities, and coordinates them with other related departments

2. Oversees and leads the staff of Dining Services, including but not limited to recruitment, staffing, performance management, corrective actions, staff development and training and orientation

3. Maintains an ongoing quality assurance program for the Dining Services Department. Uses EverTrue standards to determine quality and quantity of food served. Assures that menus are maintained and followed in accordance with established policies and procedures to ensure that all residents’ dietary needs are being met. Works with menus and recipes contained in the EverTrue recipe and menu management system.

4. Oversees the purchasing of food service supplies, equipment, etc.; Conducts reviews to ensure that necessary equipment is available and working properly.

5. Ensures that staff complies with established regulations, EverTrue Standards and safe food handling practices, in regards to safety, sanitation and cleanliness, food storage and preparation.

6. Operates within a formalized departmental budget. Works in conjunction with the Executive Director on budget development and financial tracking related to staffing, purchasing, production and service.

7. Provides reports and recommendations to the Executive Director, Dietitian and the Vice President of Facilities and Dining regarding the operation of the department.

8. Communicates with and supports the Household Coordinators and Household dining operations. Works collaboratively with other departments and department leadership.

9. Inspects food storage areas, utility closets, etc. for upkeep and supply control; Assures adequate control of equipment and supplies.

10. Develops plans of correction for deficiencies noted during survey inspections.

11. Develops, maintains, and interprets written department policies and procedures.

Qualifications, Knowledge, Skills & Abilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

• 5 or more years’ experience with a formal education in food service, hospitality or culinary management in the senior living arena, restaurant, or the hospitality industry.

• Strong communication and customer service skills and a desire to create a high degree of customer satisfaction

• Strong understanding of culinary cuisine and food trends preferred

• A degree in food service or hospitably management with a CDM, CFPP certification in food preferred. Current ServSafe certification required.

• Ability to make independent decisions and lead the Dining Services department in achieving its goals and objectives.

• Must be knowledgeable of laws, regulations and guidelines governing dietary functions

• Must have the ability to plan, organize, develop, implement, and interpret programs, goals, objectives, policies and procedures

• Proficiency in Microsoft Office products, POS systems and Recipe and Menu management systems a plus

• Must have hepatitis A vaccine (St. Louis city and county only) or ability to complete before hire.

Physical Requirements and Working Conditions:

The physical requirements and working conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.

While performing the duties of this job, the employee is occasionally required to sit; reach with hands and arms; and climb or balance. The employee is frequently required to stand; walk; use hands to finger, handle and feel; and taste or smell. The employee is constantly required to talk or hear. The employee will occasionally push/pull and lift 50 lbs.

The work environment will involve occasional contact with upset residents and family members. The work environment is well lighted and ventilated and has its own temperature control system (air conditioning and heat); there may be occasional exposure to extreme heat or cold and wet or humid conditions. The employee may occasionally be subject to burns, falls and odors throughout the workday and may be exposed to infectious waste, diseases, conditions, etc., including exposure to AIDS, and Hepatitis B viruses. There may be occasional exposure to chemicals, fumes, or airborne particles. The noise level in the work environment is usually moderate and there is frequent exposure to moving mechanical parts.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state, and local laws and standards. Certain job functions described herein may be subject to possible modification in accordance with applicable federal, state, and local laws and standards.