Dining Services Director

Description

• Ensure that the department adheres to the Touchmark Gold Standards and Operational Standards.
• Responsible for providing support to the team in completing operational tasks and cleaning duties.
• Responsible for producing and maintaining the highest quality food production.
• Maintain high cleanliness, sanitation procedures, and ensure temperature logs are being completed.
• Model the Touchmark Values in decision-making and in interactions with team members, residents, and guests.
• Responsible for maintaining temperature (cooler & freezer) and sanitation logs.
• Responsible for creating schedules for all kitchen team members.
• Leading the hot line and overseeing food services, ensuring high food quality.
• Responsible for ordering, food inventory, including proper disposal procedures for out-of-date items, and maintaining supplies.
• Ensure adherence to all cleaning and sanitation procedures.
• Responsible for safety awareness and communication of any risks/concerns that are observed.
• Responsible for meeting budgets and ability to evaluate and explain P&L.
• Work with Executive Chef on menu planning and development.
• Responsible for attending daily management stand-up meetings.
• Assist with pre-meal preparation, as needed.
• Provide direct communication with residents during regular front of house appearances.
• Responsible for production planning and review.
• Responsible for completing time and temperature logs through each service.
• Responsible for maintaining proper labeling techniques.
• Responsible for overseeing Banquet Event Order.

Requirements

• This position requires regular contact with vulnerable adults. This contact may be unsupervised at times.
• Ability to lead a stand-up meeting each day to reinforce and foster a culture of teamwork and commitment to the Touchmark mission, values, and Gold Standards.
• Experience using a point-of-sale system.
• Ability to communicate with team members, and mentor as needed, regarding on-the-job expectations and behavior.
• Regular, predictable, and reliable attendance and punctuality.
• Demonstrated success in running a profitable kitchen.
• Knowledge of emergency preparedness procedures.
• Three years of progressive experience in a similar environment.
• Ability to communicate in stand-up and throughout the day with the team to ensure awareness of goals and/or help needed.
• Ability to work and make decisions in high pressure situations.
• Excellent interpersonal, organizational, and supervisory skills.
• Demonstrated success in managing and motivating a team of employees.
• Knowledgeable in the use of computers, including MS Excel and Outlook.
• Certificate or degree in culinary arts or related field preferred.
• Ability to work varied schedules in response to business needs.
• High school diploma required.

Benefits

• Health care, dependent care, and commuter Flexible Spending Accounts
• Supplemental insurance options
• Employee Resource Program
• Education assistance
• Bonus and retirement plans
• Paid time off (including holidays)
• Health, dental, and vision insurance plans for employees and eligible dependents

Training + Development

Interview process

Visa Sponsorship

Security clearance