Summary/Objective: Novellus Barton House Memory Care is currently seeking a skilled Dining Service Manager to lead the dietary at our senior living community in Scottsdale, AZ. The Dining Services Manager directly supervises cooks and food service workers. Actively participates in the preparation and cooking of meals. Plans menu items in accordance with resident's dietary needs. Maintains budget and expense reports for all dietary department supplies and food.
Work Shift/Schedule:
Sunday - Thursday
ESSENTIAL FUNCTIONS: Plans regular and modified menus according to established guidelines. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Checks completed meals to ensure quality. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products. Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits. Follows facility, department, and Company safety policies and procedures to include occurrence reporting. Other duties as assigned. Position Requirements: Excellent verbal and written communication skills. Basic understanding of or ability to learn sanitation and regulations for workplace safety. Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. Must be able to work quickly and efficiently. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Education aND Experience: High school or vocational school coursework in kitchen basics, such as food safety, preferred. Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training. Previous experience in culinary arts, cooking, or other related fields. Knowledge of food safety. Passion for food and cooking techniques. Familiar with food service disaster plan. Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must continually demonstrate ongoing sustained ability to perform these physical demands:
Stand for long periods of time. Must be able to lift up to 15 pounds at times. Use hands to handle, control, or feel objects, tools, or controls. Repeat the same movements. Bend or twist their body.
