Job description

Dietary Manager for large Assisted/Independent Living campus. Bring your creativity and management skills and put them to in action with Bell Trace Senior Living!

BASIC FUNCTION:
Responsible for culinary operations and supervision of food production for the community. Provides mentoring and leadership to dining services staff to meet and/or exceed appropriate performance standards with regard to all aspects of the dining experience, including cooking, food presentation and service, food waste management, and sanitation. Participates in food preparation for meal and catered functions as needed. Ensures that food is prepared and presented in an appealing and appetizing manner according to consistently high standards. Adheres to all corporate dining services quality and service standards and all applicable safety and sanitation regulations and guidelines.

RESPONSIBLE TO: Director of Dining Services

ESSENTIAL FUNCTIONS:
The employee must be able to perform each essential function effectively to be successful in this position.
1. Supervise and participate in food preparation for meals and assist with catered functions.
2. Work with the Director of Dining Services to develop applicable training programs for both front-of-the-house and back-of-the-house community staff.
3. Encourage, coach, and support team members to inspire compassionate and effective performance.
4. Assist the community in utilizing the appropriate resources to implement the menus.
5. Coordinate with the Dining Services Director on the development and implementation of appealing, nutritionally adequate menus for the community based on guidelines in the company Dining Manual, within budgetary constraints, incorporating formulary specified products and regional preferences to the extent possible.
6. Participate in monthly menu review meetings. Conduct daily resident visitation in the dining room and followmup with the Dining Service Manager/residents as circumstances dictate. Know and be sensitive to customer needs, preferences, and expectations. Make recommendations and/or develop resources to ensure the highest level of customer service and satisfaction.
7. Assist the Dining Services Director in the planning and preparing of special meals for special events.
8. Provide input to the Dining Services Director for the development and modification of food service order guides.
9. Assist in applying appropriate safety procedures.
10. Assist Dining Services Director in maintaining cost control, adhering to company purchasing practices and productivity standards, adhering to food service regulatory requirements, and minimizing the use of commercial supplements.
11. Assist in regard to kitchen cleanliness, safe food handling, preparation and storage, to maintain adherence to state and local health department code requirements.
12. Develop and maintain a good working rapport with interdepartmental personnel to support efforts to meet the needs of the residents; work with the community's dietician to implement recommended changes.
13. Identify any significant food service trends and make recommendations for improved performance and operations.

Requirements:
EDUCATION, QUALIFICATIONS, CREDENTIALS: High School Diploma, or equivalent, required. Formal
culinary training and ServeSafe certification required. Prefer ACF certification or accomplish within the first 90-days of employment. Must have excellent food presentation and preparation skills including substantial knowledge of scratch cooking, baking, and pastry. Must strictly adhere to local and state health sanitation and safety regulations. CDM certification and/or prior healthcare of assisted living experience a plus. Three years of foodservice supervision experience preferred, including experience with purchasing, personnel management/scheduling, and menu/inventory
management. Must have broad institutional and batch cooking experience; a level of comfort in high volume, complex foodservice operations; and experience with dining room or customer relations. Must have strong leadership skills, and solid culinary skills with the ability to mentor, develop, and coach culinary staff. Must demonstrate comprehensive knowledge of current culinary trends with a focus on top notch quality, production, sanitation, food cost controls, and
presentation. Must adhere to continuing education requirements to maintain ACF, CDM and/or sanitation certification requirements, as applicable

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