Director of Dining Services at The Barclay at Sarasota

Jacksonville, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Aug, 26

Salary

75000.0

Posted On

12 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Staff Scheduling, Menu Implementation, Food Quality Control, Regulatory Compliance, Kitchen Operations, Hospitality Management, ServSafe Certification, Food Manager Certification, POS Systems, Team Leadership, Hygiene and Safety

Industry

Hospitals and Health Care

Description

Description QSL Management is a fast-growing senior living company with ample opportunities for advancement. Our mission is to provide seniors with luxurious and comfortable resort-style homes while promoting wellness, security, longevity, family, joy, and self-worth. We believe in fostering an environment in which our team members can grow and thrive, and we are looking for leaders who exemplify our core values of Excellence, Compassion, Respect, Leadership, Integrity, Safety, & Joy. We are looking for team members who want to serve others. We offer a competitive wage and an excellent benefits package. Plus, we have a great work environment where you can make a difference in the lives of older adults. If this sounds like the opportunity that you have been looking for, please apply. We are currently looking for a Director of Dining Services for The Blake at St Johns Primary Responsibilities of the Director of Dining Services: Provides organizational structure and ensures effective and efficient daily operations for the dietary department to include menu implementation, staff scheduling, ordering supplies to ensure world class dining experience to residents Demonstrates a commitment to excellence in food quality and service quality Maintains a kitchen and dining environment that promotes teamwork, safety, proper hygiene and cleanliness. Maintains compliance with regulatory agencies and state requirements Will be required to cook and prepare meals and unload food truck. Oversee front and back of the house of the kitchen Requirements .Education/Experience/Certification Must have a caring heart, willing to serve others MUST have 2 years of related culinary experience in a lead cook or higher role Associate/ bachelor's degree in culinary/hospitality 2 years of experience in managing staff in the hospitality/restaurant industry or a long-term care facility (preferred) ServSafe Certification; Food Manager Certification Self-motivation and creativity in culinary experience a plus Experience in handling regulatory agencies and state requirements Knowledge of a POS system preferred Must be flexible to work a variety of shifts including holiday and weekends Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Responsibilities

Oversee daily dietary department operations, including menu implementation, staff scheduling, and maintaining high food and service quality. Ensure compliance with regulatory agencies while managing both front and back-of-house kitchen activities.