Director of Dining Services

Walnut Village Retirement Community is Hiring!

Director of Dining Services (Must be a Certified Dietary Manager OR Registered Dietitian)

Full Time: Monday - Friday

Pay Range: $100,000 - $115,000 per year

JOB SUMMARY

Under the direction of the Executive Director, with input from the Vice President of Nutrition and Dining Service, the Director of Dining Services (DDS), is responsible for overall organization and operation of the Food Service within all areas of the community, i.e., Residential, Assisted Living and Care Center/Health Services Depts. The Director of Dining Services; maintains a high standard of performance by kitchen and dining room employees and ensures that meals served are attractive and appetizing. The Director ensures that appropriate quality and quantity of food and supplies are purchased while maintaining the dining service operation within the general budgetary limitations prescribed. The DDS ensures that modified diets are followed and that diet counseling is provided for all residents when needed by performing the following duties.

ESSENTIAL FUNCTIONS

Includes the following. Other duties may be assigned as necessary.

* Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

* Ability to direct the operations of the Department; ability to work effectively with all levels of employees within the community as well as the corporate office; self-motivated, utilizing initiative and good judgment in assigning tasks, delegation of responsibilities, resolving operational problems and employee grievances.

* Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

* May be a registered dietitian (RD) but if not must be familiar with principles of nutrition as related to menu planning, established patterns for modified diets, and be able to adjust the corporate menu to meet facility needs.

* Must have the skill to purchase and direct the preparation of quality food on a large scale and knowledge of the principles of management which relate to Kitchen and Dining Room operations, as well as the importance of safety in food handling and equipment; responsible for the purchasing, proper maintenance, and repairs of all equipment in the Dining Services Department.

* Conducts weekly meetings with management team of the Dining Services Department. Interviews and hires management personnel with the assistance of the Executive Director and the Human Resources Department. Maintains efficient utilization of personnel. Confers with the Vice President of Nutrition and Dining Services and Executive Director concerning Department operation, scheduling, budgeting constraints, and resident food service.

* Responsible for menu planning, catering special events and theme days. Coordinates this information with the Dining Services Management team.

* The DDS, if a RD, integrates the dietetic aspects of patient care into the facility's total interdisciplinary program through attendance at the Resident Care Conferences, communication and sharing of specialized information with the medical and nursing staff; completing the nutritional assessments in a timely manner; responsible for dietary representation at patient care conferences at the Care Center with quarterly or more frequent updates; responsible for solving any dietary problems, short term goals and care plans. As part of the interdisciplinary approach to patient care, initiates plans or reviews plans initiated by nursing staff.

* Confers with the Vice President of Nutrition and Dining Services, and Executive Director concerning operating problems and ongoing challenges. Acts as a liaison between the Care Center and the shared Dining Services, by attending both Department Head Meetings.

* Must ensure appropriate modified diets are available for residents. If a RD, must be available to residents for dietary counseling and communication with their physicians regarding dietary prescriptions.

* Responsible for the Dining Services In-services of all personnel; coordinates with the Supervisor/Dietary Manager to provide Dining Services in servicing for staff.

* Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

* Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.

* Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.

* Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.

* Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.

* Supervisory responsibilities in accordance with the organization's policies and applicable laws include managing subordinate supervisors who supervise employees in the Dining Room and Dining Services Department; responsible for the overall direction, coordination, and evaluation of these units; interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS and QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

* Education:

Registered Dietitian (preferred): Bachelor's degree at a U.S. regionally accredited university or college and course work approved by the Commission on Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics (AND); complete a CDR-accredited supervised internship program; undergraduate degree in Foods and Nutrition and registration through the Academy of Nutrition and Dietetics (AND). Must have at least 1 year experience as a Director of Dining Services and 1 year experience as a Dietitian in a long term care facility.

If a Registered Dietitian, must be a member in good standing with the Academy of Nutrition and Dietetics. Other candidates must have a Certified Dietary Manager certificate from a state approved program. Must have at least 1 year experience as a Director of Dining Services in a long term care facility and have experience working with a registered dietitian.

Other Candidate: Title 22 California Code of Regulations (CCR) section 72351(b) requires if the DDS is not a registered dietitian, then the DDS must have completed formal training from a state-approved program in food safety. Must have at least 2 years' experience as a Director of Dining Services in a long-term care facility and have experience working with a registered dietitian.

* Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; able to write reports, business correspondence, and develops procedure manuals; able to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

* Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, volume, as well as tube feeding rates and calorie counts. Ability to apply concepts of basic algebra and geometry.

* Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

* ServSafe or equivalent certification required.

* If a Registered Dietitian, must be a member in good standing with the Academy of Nutrition and Dietetics. Other candidates must have a Certified Dietary Manager certificate from a state approved program and in addition, Title 22 CCR section 72035 identifies three additional training routes for an individual to meet the formal training requirements of a Director of Dining Services.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

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