Manager, Dining Services
OverviewEvery day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you’ll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there’s a place for you to make a difference in lives of the families we serve throughout our continuum of care.
Plans, manages, and coordinates activities of the dining services department at one or more locations, and provides food services for residents and employees.
- Develops standards for organization and supervision of dining services.
- Maintains quality dining services within the prescribed budget.
- Determines quality and quantity of food required; plans menus and controls food costs; may be scheduled to prepare meals.
- Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
- Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
- Prepares cleaning schedule, production worksheet and staff schedules.
- Maintains inventory of food and nonfood items.
- Selects, orients, and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
- Develops and directs cost control system; prepares and submits department budget to director.
- Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
- Ensures safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.
- Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.
This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.
Education and Experience
High school diploma or general education degree (GED) required. Two to four years experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience.
Certifications, Licenses, and Other Special Requirements
Current ServSafe Certification required. State food service certification required, if applicable. ACF Certified Sous Chef (CSC) preferred.
Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.
Knowledge and Skills
Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Familiarity with Microsoft software preferred. Basic typing skills are essential. A thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management is required.
Physical Demands and Working Conditions
- Requires interaction with co-workers, residents or vendors
- Use hands and fingers to handle or feel
- On-Call on an as needed basis
- Reach with hands and arms
- Possible exposure to communicable diseases and infections
- Stoop, kneel, crouch, or crawl
- Talk or hear
- Exposure to latex
- Ability to lift: Up to 25 pounds
- Possible exposure to blood-borne pathogens
- Possible exposure to various drugs, chemical, infectious, or biological hazards
- Requires Travel: Occasionally
Brookdale is an equal opportunity employer and a drug-free workplace.