$75,000 - $85,000 yearly
Dining Management Resources, Inc. San Antonio, TX, USA
Nov 27, 2019Full time
Director of Culinary Services Employed by Morningside Ministries Job Location The Meadows - San Antonio, TX Morningside Ministries at The Meadows , a premier retirement community in San Antonio, TX, providing a full spectrum of dining services, seeks a Director of Culinary Services to work as part of a progressive community team. Initial candidates must have demonstrated full knowledge of dining service management skills and experience. Final candidates must demonstrate a mission-driven focus on person-centered service, a sensitivity and responsiveness to the needs and interests of the elderly and a commitment to servant leadership. Candidates should have experience as a Director. Competitive salary and strong benefits package. Job Details and Description Overall management and administration of the Dining Services Department Plan, organize, develop, and direct operations of the Dining Services Department in accordance with current federal, state, and local standards, guidelines, and regulations governing this facility and as may be directed by the Executive Director Assure that quality nutritional services are consistently provided daily and that the Dining Services Department is maintained in a clean, safe, and sanitary manner. Recruitment, hiring, direction, supervision, discipline and evaluation of all dining personnel Assisting in the direction of all Dining Services Staff Assisting in the position orientation and onboarding for all new Dining Services Staff Assisting in the development and administration of work schedules for all Dining Services Staff Develop and maintain the operating and capital budget expenses Prepare and submit monthly executive report Develop surveys to establish a baseline of resident satisfaction and ensure consistent program performance. Attend and participate in Dining Services Advisory Committee meetings In collaboration with Human Resources, develop strategies that are in accord with our goals and objectives for the recruitment, hiring, and discipline of all Dining Services staff. Overall administration of Dining Services Staff in-service training (IST) plan Adherence to all sanitation and food handling protocols Maintenance of confidentiality of all pertinent resident information to assure residents’ and employee rights of confidentiality are protected. Assuring that all Dining Services protocols and procedures are followed in accordance with established policies Reporting of all hazardous conditions or equipment Reporting of all accidents / incidents Prepare and maintain records, reports and paperwork regarding Dining Services operations Prepare and maintain organizational charts, job descriptions, policies & procedures, and JHACO projects covering Dining Services Perform daily inspections of the Kitchen and all dining areas. Monitoring of all Dining Services Staff operations Articulate and maintain a high-quality level of service Inspecting and analyzing Dining Services operations to determine improvements that will result in enhanced product quality, employee well-being and residents’ satisfaction. Meet with residents on meal issues or events Attend meetings as necessary Performance of other duties as deemed necessary and appropriate, or as may be directed D isplay and maintain Core Anchors: PEOPLE FIRST...ALWAYS; COMPASSIONATE ACTION...NOW; RESPECTFUL COMMUNICATION...EVERYWHERE! Qualifications Educational Requirements: Must possess a four-year college degree in hospitality, healthcare, or business administration and / or management. Must have successfully completed an approved Sanitation Certification course. Must have successfully completed an approved Certified Dietary Manager course. Must be computer literate Licensure, Certification and Registration: Must be Sanitation Certified. Must be a Certified Dietary Manager Work Orientation and Experience: Must possess a minimum of seven to ten years' experience in administration or management of a food service operation, preferably in a long-term care or health care environment. Knowledge, Skills and Abilities: Must possess basic mathematical skills. Must be computer literate Demonstrated leadership skills. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the long-term care industry Demonstrated leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel Demonstrated ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department Must be able to read and interpret dietary cost reports, financial data, etc. Demonstrated ability to effectively exercise individual discretion in the interpretation and implementation of company policies and procedures. Must be receptive and adaptive to change. Demonstrated leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel Demonstrated ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department Must be able to read and interpret dietary cost reports, financial data, etc. Demonstrated ability to effectively exercise individual discretion in the interpretation and implementation of company policies and procedures. Must be receptive and adaptive to change. Other Requirements Specific to Assigned Area: Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, participants, family members, visitors, government agencies/personnel, vendors, and the public. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas. Must perform regular inspections of dining service areas for sanitation, order, safety, and proper performance of assigned duties. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining service practices. Must be able to relate information concerning a resident’s condition. Must possess the ability to supervise and work harmoniously with other personnel. Must be knowledgeable of federal, state, and local policies, procedures, and guidelines regarding food services practices in healthcare institutions. Must maintain a liaison with other department supervisors to plan for dining services/activities.