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Director of Dining Services II

Essential Functions Essential Functions: o Supervises the preparation and cooking of food as determined by standard recipes. o Maintains a quality assurance program that guarantees residents receive fresh, tasty, well-prepared meals, served promptly and politely. o Develops well-balanced menus in collaboration with Chef. o Maintains food cost on a daily basis and is responsible to ensure budgetary compliance. o Responsible for purchasing all food and non-food items. o Ensures that all Dining Services is stored, handled and prepared under safe sanitary conditions as set forth by the company and the local, state and county health departments. o Acts as the facility's representative for any health department of other required inspections; assure compliance, follow up to assure any deficiencies are immediately corrected. o Hires, trains, disciplines and terminates departmental employees in accordance with Senior Lifestyle Corporation human resources policy. o Oversees the scheduling of all food service personnel to maintain compliance with budgetary guideline. o Assures all department training standards are met and up to date. o Maintains all department logs and insures bookkeeping policies are followed. o Establish daily interaction with residents. o Orders all dining room supplies. o Employs appropriate loss prevention procedures. o Ensures all Dining Services employees adhere to the grooming and uniform policies. o Works with appropriate staff to coordinate special events. o Performs all duties in adherence to Senior Lifestyle Corporation standards. o Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices. o Participates in Manger on Duty program. o Maintains a positive and professional demeanor toward all residents, visitors and co-workers. o Adheres to all policies and procedures of Senior Lifestyle Corporation. o Performs other duties as assigned. Qualifications Qualifications/Skills/Educational Requirements: o Bachelor's degree (B.A.) from four-year College or university with two to three years related experience and/or training; or twelve years of experience and/or training in Food Service Management, Culinary Arts or Hospitality as the educational equivalent preferred. Three years of experience and/or training equaling one year of college education. o SERV-SAFE Certified or equivalent. o Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.
Salary Range: NA
Minimum Qualification
Less than 5 years

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