About the position
The Dining Services Director (Working Chef Director) oversees the day-to-day operations of the dietary department. This includes planning, preparing, and serving meals; managing staff, training; ensuring compliance with dietary medical orders; and maintaining a safe, clean, and efficient kitchen. The role also involves training team members on dietary requirements, food modifications, and safe food handling.
Responsibilities
- Plan and direct all food preparation and culinary activities.
- Prepare meals for residents and catered events as needed.
- Modify menus to meet quality standards and accommodate dietary restrictions or physician-ordered modifications.
- Ensure all meals are prepared in accordance with MD orders, special diets, and resident preferences.
- Estimate food requirements and manage food budget as well as labor costs and overtime.
- Recruit, interview, train, coach, and supervise kitchen staff.
- Provide ongoing training to ensure compliance with all dietary medical orders, texture modifications, and therapeutic diets.
- Ensure staff understand and follow safe food handling practices, sanitation standards, and state/federal regulations.
- Maintain compliance with federal, state, RCFE, and local health regulations.
- Keep accurate records of menus, staffing schedules, food and water temperatures, ensure food is dated, and equipment maintenance.
- Monitor and document compliance with dietary MD orders and food texture modifications.
- Participate in quality assurance studies and report results.
- Work with the Executive Director to prepare the annual dietary budget and monitor expenses.
- Maintain inventory and ensure proper storage of food and supplies.
- Oversee the safe and appropriate use of all kitchen equipment, arranging repairs or replacements as needed.
- Post legible weekly and daily menus for residents and visitors.
- Attend resident meetings, respond to feedback, and implement approved changes.
- Represent the community at external meetings and participate in community activities as requested.
Requirements
- Two or more years of dining services management or food service delivery experience (supervisory experience preferred).
- Knowledge of food handling, menu planning for special diets, and relevant health regulations.
- Ability to read, write, and follow instructions in English.
- Familiarity with personnel management and budget oversight.
- Ability to interpret financial statements.
- First Aid and CPR certification.
- Criminal record clearance as required by law as well as local RCFE requirements.
- Health clearance including tuberculosis screening.
