Dining Services Manager
- Yakima, WA
- Permanent
- Full-time
- Medical, Dental, Vision insurance
- 401(k)
- Associate assistance program
- Employee discounts
- Referral program
- Early access to earned wages
- Optional voluntary benefits including ID theft protection and pet insurance
- Paid Time Off
- Paid holidays
- Company provided life insurance
- Adoption benefit
- Disability (short and long term)
- Flexible Spending Accounts
- Health Savings Account
- Optional life and dependent life insurance
- Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan
- Tuition reimbursement
- Develops standards for organization and supervision of dining services.
- Maintains quality dining services within the prescribed budget.
- Determines quality and quantity of food required; plans menus and controls food costs; may be scheduled to prepare meals.
- Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
- Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
- Prepares cleaning schedule, production worksheet and staff schedules.
- Maintains inventory of food and nonfood items.
- Selects, orients, and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
- Develops and directs cost control system; prepares and submits department budget to director.
- Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
- Ensures safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.
- Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.
High school diploma or general education degree (GED) required. Two to four years experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience.Certifications, Licenses, and Other Special Requirements
Current ServSafe Certification required. State food service certification required, if applicable. ACF Certified Sous Chef (CSC) preferred.Management/Decision Making
Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.Knowledge and Skills
Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Familiarity with Microsoft software preferred. Basic typing skills are essential. A thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management is required.Physical Demands and Working Conditions
- Standing
- Requires interaction with co-workers, residents or vendors
- Walking
- Sitting
- Use hands and fingers to handle or feel
- On-Call on an as needed basis
- Reach with hands and arms
- Possible exposure to communicable diseases and infections
- Stoop, kneel, crouch, or crawl
- Talk or hear
- Exposure to latex
- Ability to lift: Up to 25 pounds
- Possible exposure to blood-borne pathogens
- Possible exposure to various drugs, chemical, infectious, or biological hazards
- Requires Travel: Occasionally
- Vision
- Gracious hospitality and neighborliness for our residents and families.
- Home-like feel and all-around comfort for residents and visiting family members.
- Entertaining events and gatherings so our residents can find connections in groups and 1:1 settings.
- Industry leader in clinical care.
- Nationwide company with over 675 communities, offering many opportunities to grown and learn as a sales professional.
- Extensive corporate support including a robust training program.