Director of Food Service

The Director of Food Service is responsible for the organization, management and daily operation of the Dietary Department including both Front of House and Back of House functions—within a luxury assisted living community. This role ensures an exceptional culinary and hospitality experience for residents while maintaining compliance with State Department of Health regulations, local regulations, and company policies. The Director must be able to supervise and instruct the staff in policies and procedures under guidance of the Regional Director of Food Service and as directed by the Executive Director, with minimal supervision.

Schedule: Sunday-Thursday 9-5:30PM

DUTIES AND KEY RESPONSIBILITIES:

1. Develop department goals and objectives, including front of house service standards and hospitality initiatives.
2. Maintain policies and procedures to obtain departmental objectives across kitchen and dining operations.
3. Prepare and manage the department budget and production of profit and loss statement.
4. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents.
5. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance.
6. Control department resources through appropriate planning, utilization, evaluation and data analysis.
7. Develop quality standard for food, dining, equipment and service, and evaluations systems to determine department effectiveness.
8. Ensure on-going training and motivation of dietary staff.
9. Plan and coordinate all department activities.
10. Plan and implement food service systems, including department layout and equipment requirements.
11. Oversee all front of house dining operations to ensure a high-quality hospitality experience.
12. Oversee seating arrangements, dining room flow, and service efficiency.
13. Maintain effective communication with departmental personnel, other departments, administration and the public.
14. Conduct regular walkthroughs of the dining room during meal periods, engaging with residents and addressing concerns.
15. Schedule staff to ensure sufficient coverage for kitchen and dining room.
16. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area.
17. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training.
18. Purchase food and supplies using competitive purchasing practices.
19. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community.
20. Check receipts of orders and invoices promptly. Approves statements for payment.
21. Record weekly menus of all diets served to Residents noting and initialing any changes made.
22. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served.
23. Oversee the hiring, training and supervision of all kitchen and dining room staff.
24. Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
25. Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary.
26. Oversee kitchen and dining cleaning and maintenance procedures. Insures that cleaning schedules are adhered to.  Maintains kitchen and dining room to Department Health Code and standards.
27. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions.
28. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director.
29. Prepare an annual budget and operates within that budget.
30. Prepare meals as necessary.
31. Wear clean and proper uniform.
32. Perform other duties as assigned\by Executive Director or Regional Director of Food Service.

QUALIFICATIONS:

• Must have a degree in Food Service Administration or Institutional Management.
• High School graduation is required; a college degree is preferred.
• The Food Service Sanitation course must have been completed.
• Must have a clear sense of smell.
• Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred.
• Effective oral communication skills to speak with management, residents, families, partners, and other customers.
• Must be able to listen attentively to residents', requests and preferences, ensuring exceptional customer service.
• Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents.
• Must be able to speak, read, and write in English, which is the predominant language of a majority of our residents.