Summary of Duties of the Dining Services Director
The Dining Services Director oversees all aspects of dining services and supervises dietary associates.  The Dining Services Director assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget.

Essential Functions of the Dining Services Director

• Responsible for dietary department in all its aspects.
• Plans menus via Grove Menu system.
• Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies.
• Prints production sheets; prepares and pulls recipes for utilization by cook team.
• Prepares meals according to planned menus, including any special diet requirements.
• Follows standardized recipes and special diet orders.
• Maintains safe and sanitary dietary department.
• Directs and instructs dietary personnel.
• Assists and directs daily scheduled cleaning duties.
• Serves food according to portion control.
• Schedules hours and assigns duties to dietary associates.
• Check food and supplies for next meals.
• Participates in special events planning and preparation.
• Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed.
• Participates in required meetings, training, and associate programs.
• May be required to participate in weekend Manager on Duty (MOD).
• Performs other related duties as assigned by supervisor.

Non-Essential Functions of the Dining Services Director

• Supports and participates in the resident centered activity programs.
• Participates in projects or committees as assigned.
• Attends all associate meetings including in-service education and associate functions, as requested by supervisor.
• Assists in variety of tasks involving residents as assigned. 

Knowledge, Skills, Abilities, and Experience

• High school Diploma or GED at minimum with some specialized training in food service.
• Ability to read, write, and speak English.
• Continued education in food service preferred including RD, CDM, or Culinary Degree.
• Serv-Safe Certification Class.
• Two years minimum experience in food service management preferably in a health care setting.
• Be free from communicable disease.
• Completion of drug testing and criminal background check upon hire and upon request of supervisor.
• Must be able to cook and follow standard recipes.
• Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; and the ability to lift up to 40 pounds.
• Must have manual dexterity to peel, cut, and prepare different types of food; Ability to work with a variety of kitchen machinery.
• Ability to accept constructive input as to the quality of your meals/cooking.
• Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
• Familiarity with restaurant or cafeteria-style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control.
• Experience in record keeping and menu planning.
• Able to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
• Adhere to and carry out all policies and procedures.