Dining Services Manager Position Available In Bleckley, Georgia

Dining Services Manager TSL Cochran LLC Cochran, GA 31014

Job Description:

Dining Services Director /

Executive Chef Summary:

The Dining Director will be responsible for overseeing food service and the delivery of a superior dining experience to all residents. Food is one of the most important aspects of our lives, and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion.

FLSA Status:

Salary;

Exempt Education and Experience:

24 years of experience in food service management; experience with seniors preferred ServSafe certification Experience in cooking for large groups. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age.

Duties and Responsibilities:

Administrative:

Plans, develops, organizes, implements and evaluates dining services goals, policies, and procedures Oversees inventory and portion controls within budget Plan a fourweek cycle menu in accordance with company standards involving resident preferences. May include working with a thirdparty vendor in menu building. Ensures interviews with new residents to welcome, learn food preferences, allergies, and special requests are being completed by local staff Develops menus offering hearthealthy choices Works with Executive Director to ensure flawless execution of scheduled events Represents the dining services team at resident council meetings for feedback on dining services as needed or in the absence of the kitchen supervisor Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the

Food Services Department Kitchen Duties:

Inspects kitchen for compliance with state and county regulations including sanitation, food storage, record keeping, food temperatures, portion sizes, and chemical usage/storage Inspects overall appearance and condition of kitchen and quality of food for compliance with company standards Inspects food storage rooms, coolers, and freezers for upkeep and supply control Inspects serving line procedures for accuracy Develops methods for maintaining high quality with minimum food waste Develops and implements procedures for dating food and rotating inventory to keep food fresh Develops and implements procedures to ensure highquality food ready on time and at the proper temperature Oversees the Ordering of food, supplies, and equipment for food preparation and service Develops good working relationships with local and other vendors for food and supplies Receives feedback from Kitchen supervisor on deliveries for quality, proper amounts, and pricing Oversees appropriate inventory levels Performs duties of cook, dishwasher, etc. as staffing requires

Dining Room Duties:

Works with Executive Director to ensure communication and teamwork between kitchen staff and servers Inspects dining room presentation to ensure compliance with company standards of hospitality Inspects daily cleaning of dining room Visits with residents in the dining room during meals at every shift to receive input on quality of food served

Supervisory Responsibilities:

Interviews, hires, trains, evaluates, supervises, and counsels dining services team. Schedules department hours appropriately Complete payroll oversight to ensure appropriate pay hours, timeoff requests, and unpaid hours are entered. Lifting Requirements Check appropriate category required to perform essential functions of this job. ❑

Sedentary Work:

Exerting up to 10 lbs of force occasionally, and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. ❑

Light Work:

Exerting up to 20 lbs of force frequently, and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. If the use of arm and/or leg control requires exertion of forces greater than that of sedentary work and if the worker sits most of the time, the job is considered light work.

Medium Work:

Exerting up to 50 lbs of force occasionally, and/or up to 15 lbs of force frequently to move objects. Occasionally requires in excess of 100 lbs during patient care. ❑

Heavy Work:

Exerting up to 100 lbs of force occasionally, and/or up to 50 lbs of force frequently, and/or up to 20 lbs of force constantly to move objects. ❑

Very Heavy Work:

Exerting in excess of 100 lbs of force occasionally, and/or in excess of 50 lbs of force constantly to move objects. Physical Requirements Check appropriate category(ies) required to perform essential functions of the job. Stand or Sit (stationary position) Walk (move, traverse) Use hands/fingers to handle or feel (operate, activate, use, prepare, inspect, place, detect, position) Climb (stairs/ladders) or balance (ascend/descend, work atop, traverse) Stoop, kneel, crouch, or crawl (position self (to), move) Talk/hear (communicate, detect, converse with, discern, convey, express oneself, exchange information) See (detect, determine, perceive, identify, recognize, judge, observe, inspect, estimate, assess) Taste/Smell (detect, distinguish, determine) Pushing or pulling Reaching Hazards and Atmospheric Conditions Check appropriate category(ies) required to perform essential function of the job. ❑ Exposure to Fumes Mechanical Hazards ❑ Exposure to Dust ❑ Chemical Hazards Exposure to Extreme Temperatures ❑ Electrical Hazards ❑ Wet and/or Humid ❑ Radiant Energy Hazards ❑ Noise ❑ Explosives Hazards ❑ Vibration Burn Hazards ❑ Mists or gases ❑

Other:

Comments:

Will spend most of the day in a kitchen with various equipment that function at extremely hot temperatures. Also, while all equipment is in function, temperatures may elevate in the area. Will be required to be in and out of walk-in freezers and refrigerators. OSHA Categories Complete this OSHA section for Clinical/Patient Care Related Jobs ❑

Category I:

Duties performed routinely require exposure to blood, body fluid and tissue ❑

Category II:

Normal routine involves no exposure to blood, body fluid or tissue, but exposure or potential for exposure may occur

Category III:

Normal routine involves no exposure to blood body fluid or tissue and as part of their employment, incumbents are not called upon to perform or assist in emergency care or first aid.