SUMMARY OF JOB RESPONSIBILITIES:
Overall management and administration of the Dining Services Department and Colony Shop.
Oversee the Dining Department Staff and ensure all the proper procedures necessary to produce quality food items are in place and being adhered to.
Plan, organize, develop, and direct operations of the Dining Services Department in accordance with current federal, state, and local standards, guidelines, and regulations governing this facility. This to include participation in the annual survey process and providing requested documentation for the State and/or County surveyors.
Assure that quality nutritional services are consistently provided on a daily basis and that the Dining Services Department is maintained in a clean, safe, and sanitary manner.
Oversee the recruitment, hiring, direction, supervision, discipline and evaluation of the Kitchen Coordinator, Dietitian and Dining Manager.
Oversee the direction, development, position orientation, and administration of work schedules for all Dining Services and Colony Shop staff.
· Develop and maintain the operating and capital budget expenses; strategize ways to increase revenue annually, i.e. Colony Shop.
· Prepare and submit monthly executive reports, as necessary.
· Develop surveys to establish a baseline of resident satisfaction and ensure consistent program performance.
· Attend and participate in Dining Committee meetings, in conjunction with Chairman of Resident Dining Committee and meet with residents on meal issues or events.
· In collaboration with Human Resources, develop strategies that are in accord with our goals and objectives for the recruitment, hiring, and discipline of all Dining Services staff.
Maintain confidentiality of all pertinent resident information to assure residents’ and employee rights of confidentiality are protected.
Assure that all Dining Services protocols and procedures are followed in accordance with established policies, to include proper personal appearance and hygiene, sanitation and food handling protocols.
Reporting of all hazardous conditions or equipment and all accidents/incidents.
Prepare and maintain records, reports and paper work regarding Dining Services operations.
· Prepare and maintain organizational charts, job descriptions, policies & procedures, and projects covering Dining Services.
· Perform regular inspections of all Kitchens, Colony Shop and dining areas.
Monitoring of all Dining Services and Colony Shop staff operations.
Articulate and maintain a high-quality level of service.
Inspecting and analyzing Dining Services operations to determine improvements that will result in enhanced product quality, employee well-being and residents’ satisfaction.
Attend meetings, as requested, or necessary.
QUALIFICATIONS
EDUCATION:
· Prefer a four-year college degree in hospitality, healthcare, or business administration and/or management.
LICENSURE, CERTIFICATION AND REGISTRATION:
· Prefer one who is Sanitation Certified.
· Prefer one who has completed the ServSafe Manager Level food safety course.
· Prefer one who is a Certified Dietary Manager.
EXPERIENCE:
· Prefer a minimum of five years of experience in administration or management of a food service operation, preferably in a long-term care or health care environment.
KNOWLEDGE AND SKILLS:
· Must be knowledgeable of dietary practices and procedures as well as the laws,
regulations, and guidelines governing dietary functions in the long-term care industry.
· Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.
· Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department.
· Must be able to read and interpret dietary cost reports, financial data, etc.
· Must have the ability to effectively exercise individual discretion in the interpretation and implementation of company policies and procedures.
· Must be receptive and adaptive to change.
· Must be computer literate and familiar with the Microsoft Office package to include: Microsoft Word, Microsoft Excel and Power Point.
PRINCIPAL JOB ACCOUNTABILITIES:
· Must possess the ability to make independent decisions when circumstances warrant such action.
· Must possess the ability to deal tactfully with personnel, residents, participants, family members, visitors, government agencies/personnel, vendors, and the general public.
· Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas.
· Must perform regular inspections of dining service areas for sanitation, order, safety, and proper performance of assigned duties.
· Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining service practices.
· Must be able to relate information concerning a resident’s condition.
· Must possess the ability to supervise and work harmoniously with other personnel.
· Must be knowledgeable of federal, state, and local policies, procedures, and guidelines regarding food services practices in healthcare institutions.
· Must maintain a liaison with other department supervisors to adequately plan for dining services/activities.
JOB ACCOUNTABILITIES – Other:
Performs other related duties as needed.
The above statements are only meant to be a representative summary of the major duties and responsibilities performed by incumbents of this job. The incumbents may be requested to perform job-related tasks other than those stated in this description.
PHYSICAL ENVIRONMENT / WORKING CONDITIONS:
· Walks, stands, bends, stoops, reaches and lifts most of the day.
· Must be able to tolerate a noisy, hot, humid environment; as well as cold temperatures from refrigerators and freezers.
· Must be able to lift 50 pounds and push food carts weighing up to 100 lbs.
· Is subject to frequent interruptions.
· Exposure to detergents & chemicals used in cleaning.
· Must function independently, have flexibility, personal integrity, and the ability to work with residents, personnel, support agencies, and outside agencies.
· Works beyond duty hours, on weekends, and in other positions temporarily, when necessary.
Non-Patient Care Staff (21-50 lbs.) – Physical Demands
Occasional – 1 to 33% of workday
Frequent – 34 – 66% of workday
Constant – 67 – 100% of workday
Not at all – 0% of workday
Occasional
Lift 0-50#, 6-36” from floor; lift 0-30#, 6-72” from floor; climbing stairs; climbing ladders, working from heights, crawling, kneeling, running, operating machines: (2 foot/feet).
Frequent
Unilateral horizontal reach 0-18”; unilateral vertical reach 36—72”; bilateral carry 100’, 50#; push/pull 100’, 19 ft. lbs.; lift 0-30#, 6-36” from floor; lift 0-50#, 36-48” from floor; operating machines: (2 hand(s)).
Constant
Sitting, standing, walking: 2.3 mph, 0 incline; bilateral fine motor manipulation; functional near, far, color vision aided or unaided; functional hearing aid or unaided; functional verbal communication skills; working overtime as assigned to meet operational/patient care demands.
Not at All
Hold 200# patient side lying while doing procedure x 2 min; roll 200# patient away/toward self; transfer 105# person chair-chair 5x/hr. with gait belt; bed-cart transfer with 200# person and assist of one with sheet; more 200# person up in bed with assist of one and sheet.
Category II Job Classification – Laurel Lake employees who have jobs with tasks that rarely involve exposure to blood, body fluids, or tissues and have no contact with used sharps.
Job Hazard Risks:
Lifting
Infectious Disease Exposure
Hazard Materials Exposure (Nuclear, Biological, Chemical)
Workplace Violence Potential
POSITION SPECIFICATIONS
This job description identifies the general nature and level of work to be performed. It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent.