Director of Dining Services

Primary Responsibilities:

Responsible for the overall leadership, management, regulatory compliance, quality assurance, budgeting, staffing, and operation of food and nutrition services for the skilled nursing facility. Ensures residents receive safe, nutritious, appealing meals and snacks that meet physician orders, nutritional needs, therapeutic diet requirements, resident preferences, and regulatory standards. Works collaboratively with the Registered Dietitian, interdisciplinary team, residents, families, and staff to maintain high-quality food and nutrition services.

Qualifications:

1. Must be able to interface with people at all levels and with residents in a positive and professional manner and demonstrate good communication skills
2. Must meet Federal and Wisconsin requirements for position within a skilled nursing facility through one of the following:
   • Certified Dietary Manager (CDM)
   • Certified Food Service Manager
   • Similar nationally recognized food service management certification
   • Associate’s degree or higher in Food Service Management, Hospitality Management, Nutrition Services, or related field.
   • Qualified under Wisconsin DHS requirements through an approved Dietary Managers Association food service management course or equivalent program
3. Knowledge of CMS Long-Term Care regulations, Wisconsin DHS 132 requirements, food safety standards, infection prevention principles, and therapeutic diet services.
4. ServSafe Manager certification or ability to obtain within six months of hire
5. Long-term care or skilled nursing facility dietary management experience preferred.
6. 2 years management and operational experience in an institutional food service situation required
7. Possess 3-5 years of experience as a chef in a full-service restaurant or institution preferred

Position Specifications:

1. Must be able to work well independently and have strong organization and supervisory skills
2. Must have experience in food preparation, cooking, estimating quantities of food needed
3. Experience in the principles and requirements of sanitation and safety in handling food and equipment
4. Must be familiar with foods and preparations methods and must know the proper methods and cooking temperatures for the best utilization and yield of meats and other foods
5. Must understand therapeutic diets and texture-modified diets and ensure implementation as prescribed by the physician and/or Registered Dietitian.

Job Relationships:

1. Reports to Campus Administrator
2. Supervises the Staff of the Dietary Department
3. Works closely with the Dietitian
4. Works closely with the Staffing Coordinator

Performance Requirements:

1. Maintain budget for dining services to include; food cost, labor cost and supply cost
2. Ensure sufficient staffing and competency levels are maintained to meet resident needs and regulatory requirements; Develop and monitor staffing schedules for cooks/dining service assistants
3. Work with Human Resources to hire staff as needed
4. Work with staff in kitchen on production and teaching skills to the cooks
5. Monitor payroll and timecards
6. Order food and monitor purchases for the dietary department from approved vendors
7. Procure bids and purchase special equipment
8. Review kitchen equipment maintenance as needed
9. Review and sign off on all invoices
10. Coordinate menu development and implementation with the Registered Dietitian to ensure compliance with physician orders, nutritional standards, resident preferences, and State and Federal regulations.
11. Make production list for cooks, monitor production, quality, plating and presentation
12. Collaborate with the Registered Dietitian regarding therapeutic diets, texture-modified diets, fortified foods, supplements, and nutrition-related initiatives.
13. Properly greet all residents, families and visitors
14. Monitor food temperatures, storage practices, sanitation procedures, cleaning schedules, dish machine testing, and infection prevention practices.
15. Knowledge of all safety policies and procedures
16. Ensure compliance with CMS Food and Nutrition Services regulations, Wisconsin DHS regulations, local health department requirements, food safety regulations and standards related to food procurement, storage, preparation, service, and emergency food supplies, and facility policies.
17. Maintain department readiness for state surveys, federal surveys, and complaint investigations
18. Maintain confidentiality of all resident information and protect all resident rights
19. Participate in QAPI (Quality Assurance and Performance Improvement) activities and lead dietary performance improvement projects
20. Monitor resident satisfaction, meal quality, sanitation audits, and dietary quality indicators.
21. Review resident food preferences and honor individual choices whenever possible
22. Participate in care conferences as requested
23. Address resident and family concerns regarding meal service and dining experience
24. Perform other duties and responsibilities as deemed appropriate by administration
25. Effectively promote organizational and leadership skills
26. Ensure that food meets the CCH high quality of standards
27. Write and implement job description and policies and procedures as necessary
28. Work with other departments in developing good work flow and work with Registered Dietitian on recommendations suitable for the dietary department

Pay: $68,000.00-$85,000.00, depending on years of experience.