Dining Services Manager

TITLE: Dining Services Manager/Head Chef
REPORTS TO: Sr. HR Director
POSITION SUMMARY
The Dining Services Manager coordinates the ordering, planning, and preparing of meals within the Food Services Department; responsible for managing the food service budget, supervising all staff in the Food Service department, compliance with all regulations, internal/ external policies, and procedures in regard to safety and public health to include OSHA. This position will work from 7:00 a.m. to 3:30 p.m. (with variable hours as needed) and every third weekend.
ESSENTIAL DUTIES

• Prepares regular and therapeutic meals in alignment with hospice plan of care.
• Supervise all personnel in the department; perform annual reviews and disciplinary action as needed.
• Responsible for development of team members as needed to meet department goals.
• Establish personnel work schedules, assign daily tasks to cooks and volunteers.
• Ensure proper staffing guidelines and food cost benchmarks are adhered to.
• Prepares and maintains Food Service budget.
• Coordinates and schedules food and beverage deliveries, verifying product quality and quantity.
• Creates and coordinates daily/weekly patient and dining room menus.
• Monitors food preparation methods, portion sizes and garnishing/food presentation to ensure that food is prepared and presented in an acceptable manner.
• Prepares food for special events, meetings and assists in menu planning of the same.
• Interview, hire train and orientate staff and volunteers within the Food Service department.
• Maintains a preventative maintenance schedule for all equipment and ensures equipment is running properly and within established regulations.
• Maintains Food Service department in a safe and sanitary manner and ensures all floors, walls, tables, counters, equipment, and utensils are within standards.
• Maintain high standard of safety practices when preparing food, operating equipment, and the sanitary conditions of the kitchen.
• Participates in hospice activities, in-service education, staff meetings and relevant committees.
• Attends Leadership meetings as required and serves, or designates a food service team member to serve, on the safety committee.
• Establish production requirements and assist staff in meeting the standards.
• Adheres to and performs the guidelines established within the mission and values of SSRCH.
• Performs other duties as required and/or assigned.
• Participates in SSRCH-provided education and employee meetings.

WORKING CONDITIONS

• Physical Requirements: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. Must be able to lift and/or carry 50 to 75 pounds. Must be free from infection or diseases.
• Mental Requirements: Read, speak, write, and understand English; ability to add, subtract, multiply, divide and work with fractions; ability to follow recipe directions, diet orders, and work assignments; must function independently without supervision.
• Working/Environmental Conditions: Fast-paced changing environment, with multiple directives from several disciplines. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
• Machines, Equipment, Tools Used: Standard kitchen tools, refrigerated storage areas, ovens, ranges, dish-washing machines, steam tables.
• Exposures: Possible exposure to communicable diseases or infections. Reasonably anticipated exposure to hazardous equipment, assorted chemicals, and cleaning agents, gases/vapors and other pollutants.
• Personal Protective Equipment Required: gloves, hair coverings as required.

• Availability: Required to work flexible hours. Must be available to participate in the rotation of hours as needed to meet the patient and patrons’ needs.

PROFESSIONAL QUALIFICATIONS

• Certificate/Degree/License Requirements: High school diploma or equivalent; associate degree in culinary arts is preferred.
• Experience Requirements: Five years’ food service management experience with three years in a healthcare setting is preferred. Ability to operate all equipment in a safe manner.
• Communicative Skills: Ability to work and interact effectively with others. Ability to maintain confidentiality per the Sharon S. Richardson Community Hospice standards.

Job Type: Full-time