Job Description: The Dining Services Manager coordinates all food service activities of the community. The Dining Services Manager supervises, trains, and coordinates activities of kitchen associates engaged in purchasing and preparing food and supplies.

Essential Functions:

1. In partnership with the Executive Director, supervise all associates in the Dining department in accordance with Wickshire Senior Livings policies and applicable laws. This includes, but is not limited to interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

2. Meets Wickshire Senior Livings established expectations for the Dining Services Department.

3. Becomes completely familiar with the state regulations governing Assisted Living, ensures compliance in department by regularly reviewing regulations checklist.

4. Reviews Resident diet information and discusses requests, changes, and inconsistencies with Resident/resident representative, professional associate, and/or resident food committee. Assures that all doctor prescribed special diets are followed or that the order is changed to reflect diets that Wickshire Senior Living can provide.

5. Inspects food and food preparation and storage areas to assure all areas are clean, sanitary, and meet sanitation and regulations guidelines. Assure all open food in refrigerators and freezers are covered and dated and that outdated food is discarded promptly.

6. Tastes, smells, and observes food to ensure conformance with recipes and appearance expectations. Measures satisfaction levels among residents daily at each meal by walk-thru and conversations with residents as well as Resident Satisfaction Survey results.

7. Hot foods are 140-160 degrees Fahrenheit when served and cold foods at 34-40 degrees Fahrenheit when served.

8. Meals are served on time according to established and posted meal times, every time.

9. Serves appropriate foods to observe holidays and religious celebrations.

10. Establishes competitive purchasing practices that assure food and supplies are being purchased at the lowest possible cost while still maintaining quality expectations. Routine price comparisons among vendors are necessary to achieve this goal.

11. Manages expenses within given budget parameters as tied to census and measured in cost per resident day, utilizing spend-down sheets.

12. Conducts monthly food inventory to assure accurate accounting of food on the shelf and cost per resident day.

13. Processes invoices in a timely manner in order to assure accurate accounting of food costs.

14. Orders and schedules delivery of food and supplies from vendors to assure adequate amount of food and supplies to fulfill weekly menus.

15. Prepares work schedules for kitchen personnel to ensure presence of requisite labor force on each shift in accordance with operating budget as tied to census, utilizing associating models and labor reports.

16. Coordinates work of cooks and other kitchen associates engaged in preparing meals to ensure adherence to recipes and quality expectations. Provides cooking coverage during week to cover kitchen schedule.

17. Arranges for required and appropriate orientation, education, training, and in services for associate in accordance with licensing requirements, state guidelines, and the needs of the community. Documents all training as required.

18. Properly trains all associates on the use of any dangerous equipment in the kitchen such as a meat slicer, blender, oven, stove, fryer, steam table, knives, and so forth. Documents all training in the associate record.

19. Assures all freezers are maintained at 0 degrees Fahrenheit or below and refrigerators are maintained at 34-40 degrees Fahrenheit daily and the temperatures are documented.

20. Assures sanitizing solution for the 3-compartment sink is prepared using the correct sanitation mix and it is monitored for correct levels and documented.

21. Assures dish machine operates at 150-160 degree hot water temperatures for washing and 180 degrees for rinsing and that the sanitizing levels are monitored for accuracy and documented.

22. Creates positive associate relations through associate appreciation programs, recognition of excellent performance, and retention through regular feedback systems and promotional incentive programs.

23. Assures all associates follow proper hand-washing and personal hygiene techniques, including clean clothes and aprons, and hair nets where required.

24. Is fully knowledgeable of the fire evacuation and disaster policy of the community and participates as assigned in fire and disaster drills.

25. Demonstrates an understanding of compliance and ethics program policies and procedures.

26. Completes all mandatory compliance, HIPAA and state and federal regulatory training as required.

27. Maintains appropriate degree of confidentiality.

Education and Experience: High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Supervisory experience in a food service setting recommended.

Knowledge and Skills:

1. Exhibit good time management and organization skills.

2. Possess the ability to handle complex issues.

3. Demonstrate strong interpersonal communication skills.

4. Proficient in Microsoft programs (Word, Excel and Outlook).

5. Uphold the principles of our mission: Making life better by connecting people with purpose and community.

6. Express compassion for residents, associate and guests on a consistent basis.

7. Must possess the ability to make independent decisions when circumstances warrant such action.