Director of Dining Services-FT

SHENANDOAH VALLEY WESTMINSTER-CANTERBURY

POSITION DESCRIPTION

TITLE: Director of Dining Services DEPARTMENT: Dining Services

RESPONSIBLE TO: Chief Operating Officer (COO)

RESPONSIBLE FOR: Dining Services Staff

JOB SUMMARY: Plans, directs, coordinates all activities of the Dining Services Department to provide high quality dining service to the residents, staff and visitors.

REQUIRED EDUCATION, EXPERIENCE, SKILLS, LICENSURE:

1. Four-year degree in Business Administration or Food Management, Dietetics or a related field or equivalent work experience required.
2. Minimum of five years’ experience in food management, preferably in long-term care required.
3. Certified Dietary Manager preferred.
4. Must be able to obtain ServSafe Food Protection Manager Certification.
5. Must be able to obtain Training for Intervention Procedures (TIPS) Certification.
JOB REQUIREMENTS:
1. Support the mission and purpose of SVWC.
2. Support the Board of Trustees and Administration.
3. Present a professional, caring image.
4. Employment and annual Tuberculosis screening as required by Virginia State Licensure.
5. Required to be in compliance with SVWC’s vaccine policies.
6. Must attend annually mandatory in-services required by the State Licensure and all other mandatory in-services and/or meetings required by other regulatory agencies and/or by SVWC.
7. Promote positive language and culture change understanding for all older adults.
8. Follows and supports the policies and procedures established by SVWC.
ESSENTIAL DUTIES/RESPONSIBILITIES:
1. Establishes policies and procedures for food safety and sanitation standards.
2. Ensures high quality dining for all levels of care, as well as all other dining patrons.
3. Provides high quality catering for special functions.
4. Maintains a visible physical presence with staff and residents.
5. Coordinates with Dietician to ensure that all meals provided are balanced and nutritious.
6. Coordinates with Dietician on all specialty diets and services community-wide.
7. Oversees and directs weekly menu planning and menu cycle planning.
8. Provides staff support to Resident Food Committee, Healthcare Council and Assisted Living Council.
9. Ensures compliance with personnel policies and procedures and approves any necessary disciplinary action.
10. Responsible for the selection, supervision, evaluation, training and development of staff.
11. Communicates regularly with COO, Department Directors, Dining Leadership Team and management in other departments.
12. Networks with professional associations and community agencies.
13. Informs employees of policies and procedures and any other information that affects them.
14. Provides leadership in planning and preparing for weather and other emergencies to ensure adequate staffing, food inventory and meal service, including delivery.
15. Sets short- and long-term goals and projects for Dining Services, to support SVWC goals and objectives.
16. In conjunction with Dining Leadership Team, evaluates food trends to adjust and refresh menus to meet customer demands and preferences.
17. Maintains, interprets, implements, and verifies compliance with current regulatory policies and standards, facilitating surveys as required.
18. Responds to residents, staff, and the public with patience, and in a courteous and cooperative manner.
19. Oversees the purchase of food, equipment and supplies needed to run dining operations.
20. Develops and controls department budget in consultation with the CFO.
21. Other duties as assigned.
Other
1. Participates in Safety Committee meetings and prepares reports as necessary.
2. Participates in teams as assigned by the COO.
3. Serves on Resident Food Committee, Healthcare Council and Assisted Living Council.
4. Participates in corporate strategic planning.
5. Demonstrates initiative and flexibility in work habits as well as accuracy and attention to detail to ensure quality of finished work product.
AUTHORITY: To hire, train, evaluate, direct, discipline, and discharge those for whom responsible. To make administrative decisions within the guidelines of the mission, policies and procedures established by SVWC.
UNIVERSAL PRECAUTION RISK CLASSIFICATION:
Category A: The person holding this position understands Universal Precautions Risk
Classification categories apply to this position and the individual may be exposed to
AIDS, HIV, and Hepatitis B viruses. Tasks involve exposure To Blood, Body Fluids, or
Tissues. All procedures or other job-related tasks that involve an inherent potential for
mucous membrane or skin contact with blood, body fluids, or tissues, or a potential for
spills or splashed of them, are Category A tasks.