Dining Services Director

Job Type: Location Type: Not Specified

 

Description

Essential Duties and Responsibilities

• Administrative Responsibilities (1 Day per Week):
  • Oversee the operational aspects of dining services, including budgeting, staffing, and scheduling.
  • Ensure compliance with health and safety regulations, as well as food quality and service standards.
  • Manage inventory and procurement of supplies, ensuring cost-effective practices.
  • Prepare and deliver reports to Executive Director regarding performance metrics, budgets, and food safety.
  • Develop and implement marketing strategies to enhance dining service offerings.
• Chef Duties (4 Days per Week):
  • Lead kitchen operations by preparing high-quality meals and ensuring consistent food quality.
  • Supervise, mentor, and train kitchen staff in cooking techniques, presentation, and cleanliness.
  • Create and update menus in line with customer preferences, seasonal ingredients, and budget constraints.
  • Maintain a clean and organized kitchen, adhering to safety and hygiene standards.
  • Collaborate with other departments to provide exceptional dining experiences for all customers.
  • Perform other duties as assigned.

Supervisory Responsibilities

This position directly supervises the Dining Services department. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. The Executive Director must be consulted before disciplinary action is taken.

Requirements

Education/Experience: 3-5 years of related management experience preparing meals for a large group on a regular basis. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.

Certificates and Licenses: Food handler’s permit, Certified Food Protection Manager certificate, CPR/First Aid, Bachelor’s degree in Nutrition – OR – Registered Dietician – OR – Certified Dietary Manager a plus. Must satisfy all state health, licensure/certification, and background requirements.

Knowledge, Skills and Abilities:

• Relationship to the local Japanese American community preferred
• Ability to read/speak/write Japanese preferred
• Must be self-motivated.
• Must be able to relate to residents and staff of diverse backgrounds.
• Must be able to use tactful, diplomatic communication techniques in potentially sensitive or emotional situations.
• Must be able to work flexible hours.
• Demonstrates an appreciation of the heritage, values and wisdom of the residents and an understanding of the aging process.