Dining Manager: Senior Living at Provision Living

Chesterfield, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Sep, 26

Salary

0.0

Posted On

25 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Staff Supervision, Budget Management, Inventory Control, Customer Service, Food Safety, Recruitment, Staff Scheduling, Catering, Kitchen Equipment Maintenance, Multi-tasking, Communication Skills

Industry

Hospitals and Health Care

Description

Description Provision Living is seeking a dependable, well-organized supervisor to lead the food service program within its community. As Dining Manager/Executive Chef, you will be part of a company committed to providing an exemplary, hospitality-style experience for our senior residents. This position is an excellent opportunity for someone interested in applying their creative, managerial, and customer service skills to a top-notch food service program. Dining Manager/Executive Chef Job Description Job Title: Dining Manager/Executive Chef Reports to: Executive Director FLSA Status: Exempt Position Summary As the Dining Manager/Executive Chef, reporting directly to the Executive Director, you will provide supervision and direction to the food service program, and plan and prepare appealing, nutritious, heart-healthy, tasteful, fresh food for residents and guests. Essential Duties and Responsibilities include the following: Plan and implement a menu cycle that will be well-received by the residents and features seasonal menu items Orientate new dining service staff or those needing extra assistance Be an active part of the cooking staff Keep food and supply costs within budget. Maintain good communication with all vendors Support all catering, room service, special party needs, marketing functions, etc. Maintain ordering and accounting for food inventories necessary to complete duties Instruct all employees on operation, maintenance and cleaning of all kitchen equipment. Exhibit thorough knowledge of all food service positions and provide hands-on training to staff Maintain appropriate food temperatures by ensuring proper cooling/heating procedures are followed and equipment is working properly. Handle food in a safe and appropriate manner Provide cook coverage when unable to find necessary staff coverage (on-call duties) Recruit and hire new dining service staff. Schedule staff on an ongoing basis (schedule will be posted at least one week in advance) Serve as Manager-on-Duty on rotational basis with other management staff Other duties may be assigned. Supervisory Responsibilities Directly supervises employees. Carries out supervisory responsibilities in accordance to the Company policies, the Code of Ethical Business Conduct and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Requirements Education Bachelor’s degree (B.S./B.A.) or equivalent from a college or university; and a minimum of two years related experience and/or training ServSafe certification Applicable state licensure Skills/Experience Needs to be a collaborative team player Great customer service skills Strong organizational skills, attention to details, and multi-tasking Strong sense of accountability for results Strong communications skills Be dependable with a strong work ethic Possess a general knowledge of laws and restrictions regarding Assisted Living care, as well as a solid understanding of opportunities and limits of other levels of care within senior living Travel Travel is not required. Physical Demands To excel in this role, it is crucial for the employee to be prepared for the possibility of working with residents who may exhibit disruptive behaviors, including verbal or physical contact issues. The physical demands outlined below are indicative of those essential for job performance, and reasonable accommodations can be arranged to facilitate individuals with disabilities in carrying out these vital functions. In the course of performing job duties, the employee will routinely engage in activities such as sitting, standing, walking, using hands to handle and feel, reaching with hands and arms, talking, and hearing. Additionally, there may be occasional requirements for crouching and lifting items weighing up to 50lbs. The employee's specific vision abilities should encompass the capacity to see both near and far distances. DISCLAIMER: The above information on this job description has been designed to indicate the general nature and level of work performed by the employee within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of any employee assigned to this job. Nothing in this job description restricts management’s right to assign duties and responsibilities to this job at any time. EEO/AA

Responsibilities

Lead the food service program by planning nutritious menus and supervising the cooking staff to provide a hospitality-style experience. Manage operational aspects including budgeting, inventory, vendor relations, and staff training.