Website Lake Gibson Village
Job Title: Dining Room Manager
FLSA Status: Non-exempt
Department: Culinary
CORE VALUES
Natural; inherent to our organization
1. Proactive and Gritty – We have perseverance and passion to accomplish long-term goals. Although intense when needed, our real strength comes from our stamina.
2. Flexibility – We are here to serve with custom-tailored solutions. We are proud to represent a diverse group of clients.
3. Radically Candid – Saying what we think with caring intentions helps identify and solve issues quickly. Debate, decide, commit, and execute with excellence.
SUMMARY
The Dining Room Manager employee is responsible for ensuring food is served in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Director to assure that quality food service is provided at all times. The Dining Room manager oversees all waitstaff and duties of table/room service within the community.
May require certifications such as SERVSAFE.
Reports to: Culinary Director
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES
The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.
1. Ensure tables and settings are set up and taken down properly, timely, and in accordance to resident and community preferences for seating arrangements and infection control/cleaning measures
2. Assist residents to tables and to be seated, with or without the use of ambulatory devices / aides such as wheelchairs, canes, and other devices
3. Temporarily store ambulatory devices for residents while they are in the dining room as community needs arise
4. Communicate with multidisciplinary staff members on residents’ whereabouts and timing of meals
5. Serve and at times, prepare all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared is presentable. Assist in food preparation for special meals, parties, events, etc.
6. Inspect special diet requests and orders to assure that the correct diet is being served.
7. Serve and at times, prepare substituted foods to residents who refuse foods served. Make only authorized food substitutions and consult with and advise Culinary Director on menu changes.
8. Serve, and at times prepare in accordance with sanitary regulations, as well as with established policies and procedures. Reports any incidents or infractions to Culinary Director.
9. Ensure that food storage areas are clean and properly arranged at all times.
10. Obtain and maintain a valid Serv Safe/Food Handler’s permit.
11. Assist, when requested, in the purchasing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. Work closely with the Culinary Director in specifying and selecting food products.
12. Dispose of food and waste in accordance with established policies
13. Properly label, date and store all food leftovers as requested.
14. Assist in inventory and storing in-coming food, supplies, etc. as necessary.
15. Open or close kitchen as dictated by department scheduling.
16. Record temperatures of coolers and freezers as required by company policy.
17. Responsible for all cleaning items assigned to this position, as posted on daily/weekly checklist and those assigned by Culinary Director.
18. Ensure that the next day’s items are in stock and pulled and assist with thawing under refrigeration as dictated by the menus or assigned by the Culinary Director.
19. Serve soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
20. Assist in the planning and implement proper timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved.
21. Responsible for the safe storage and efficient use of items within the kitchen’s inventory as assigned
22. Responsible for set-up of carts to be delivered to resident dining areas.
23. Responsible for retrieving used carts/trays from resident rooms and dining areas
24. Display tact and friendliness when dealing with residents, families and visitors.
25. Provide support to community’s marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor.
26. Communicate any observed or suspected resident change of condition to a supervisor immediately.
27. Maintain a safe and secure environment for all staff, residents and guests, following established safety standards.
28. Encourage teamwork through cooperative interactions with co-workers and other departments.
29. Support a positive and professional image through actions and dress.
30. Performs other duties consistent with the position as assigned by the Culinary Director
MINIMUM QUALIFICATIONS
Education: – Ability to read, write and speak the English language.
Experience: – Prefer six months (6) experience in food service and in safe handling of food and equipment.
Mathematical Skills: – Ability to make simple mathematical calculations.
Reasoning Skills: – Ability to follow and serve approved, standardized and as-requested menus for regular and therapeutic diets. Ability to make independent decisions and work without supervision.
Oral/Written Communication Skills: – Ability to follow written and oral directions. Ability to interact tactfully with residents and family members, staff and general public.
Equipment Used: – Standard cooking equipment and utensils typically found in facilities serving food for quantity preparation and serving. Pen/Paper/Devices for taking, receiving and serving meals
Physical Effort: – Must be mobile. Overall good health is required to fulfill the demands of the position. Personal Characteristics: – Displays sincere compassion towards older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families.
Working Conditions: – Well-lighted, air-conditioned health care environment. Ability to withstand extremes of heat and cold; odors from food preparation.
To apply for this job email your details to [email protected]