Dining Services Director

Allegro Senior Living•Boynton Beach, FL

10h

About The Position

Allegro Boynton Beach is seeking a well-rounded Executive Chef, Food Service Director or Sous Chef with 5 plus years of culinary experience within Senior Living, Rehab (SNF), or Hospitality settings. Must be comfortable with dietary restrictions and modifications. ServSafe Required. $70,000 - Exempt - Full-Time The primary responsibility of the Dining Services Director is to prepare healthy, appetizing meals, and manage the operation of the Dining Services (DS) department, to include staffing, food ordering, preparation, menu planning, food delivery, and sanitation. The main objective is to ensure that dining is the highlight of the residents' day. Areas of Responsibility Schedule, supervise, and train Dining Services staff in day-to-day DS operations. Make job assignments and set priorities. Oversee and monitor that the staff are properly accounting for hours worked using time clock. Review the time clock records at least twice weekly and review with the Business Office Manager on a timely basis for payroll submission. Submit new hire paperwork as required. Ensure that equipment is maintained, and work areas are clean, safe, and orderly. Strictly adhere to procedures regarding infection control, food borne illness prevention, harmful chemical handling, fire, safety, and sanitation, promptly addressing any transgression. Provide services and interactions throughout the Community which delight the residents, prospects, and the greater community with inspired experiences which result in referrals and high occupancy. Ensure that the menu is followed, and meals are prepared according to the approved recipes. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. If applicable, the menu is to be signed off by a registered dietician. Other job duties as assigned – see full job description.

Requirements

5 plus years of culinary experience within Senior Living, Rehab (SNF), or Hospitality settings.
Must be comfortable with dietary restrictions and modifications.
ServSafe Required

Responsibilities

Schedule, supervise, and train Dining Services staff in day-to-day DS operations.
Make job assignments and set priorities.
Oversee and monitor that the staff are properly accounting for hours worked using time clock.
Review the time clock records at least twice weekly and review with the Business Office Manager on a timely basis for payroll submission.
Submit new hire paperwork as required.
Ensure that equipment is maintained, and work areas are clean, safe, and orderly.
Strictly adhere to procedures regarding infection control, food borne illness prevention, harmful chemical handling, fire, safety, and sanitation, promptly addressing any transgression.
Provide services and interactions throughout the Community which delight the residents, prospects, and the greater community with inspired experiences which result in referrals and high occupancy.
Ensure that the menu is followed, and meals are prepared according to the approved recipes.
Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner.
If applicable, the menu is to be signed off by a registered dietician.
Other job duties as assigned