Dining Services Director/Executive Chef Senior Living Community Saddle Ridge Senior Living - 1.5 Clovis, CA Job Details Full-time $80,000 - $82,000 a year 13 hours ago Benefits Paid holidays Health insurance Dental insurance 401(k) Paid time off Vision insurance Opportunities for advancement Qualifications Kitchen health and safety standards Food management ServSafe Working with seniors Menu planning Food service inventory management Food safety sanitizing procedures Hospitality industry experience Food delivery Older adults Resident rapport building Materials management in food and beverage Chef Kitchen equipment maintenance Food preparation equipment operation Dishwasher Full Job Description Calson Management is hiring a Dining Services Director/Executive Chief for Saddle Ridge Senior Living in Clovis, CA. Memory Care, Assisted, and Independent Living. calsonmanagement.com Full Time Dining Services Director at Senior Living Care Community (Details Below)

Salary:

$80,000-$82,000+competive benefits

Schedule:

Exempt, Monday-Friday but must be flexible some weekends. Must clear FBI and DOJ Clearance, interested in a rewarding career, No DUIs due to state licensing. Job details-

Director of Dining Services:

must have experience in the senior living industry.

BENEFITS

Comprehensive Medical, Dental and Vision Benefit Options 401(k) Accrued Paid Time Off Holiday Pay We are growing with many opportunities for career advancement. Qualifications US work authorization (Required) Executive Chef experience (Required)

Serv Safe Certified Food Management:

2+ years (Preferred) Must have experience in the senior living industry Full Job Description Our team builds meaningful relationships with the seniors and their families and will be part of a team that strives to care for and support their residents the same way they would care for their own loved ones.

JOB TITLE

Director of Dining Services The Director of Dining Services must have knowledge of all aspects of the dining department. The Director of Dining Services At least five years of executive chef and food service management. Additional education/training in Food Service Management or Hospitality is a plus. Must be Serv Safe Certified. The Director of Dining Services must have knowledge and experience in creating and preparing culinary dishes as well as following sanitation procedures, food storage requirements, stock management, and the operation of all kitchen equipment. The Director of Dining Services will have had a health screening performed by a physician not more than (6) months prior to or (7) days following employment. Also required are DOJ and FBI fingerprint clearances and will comply with all Federal, State, and Licensing Regulations. In-depth orientation to facility required, including familiarity with its policies and procedures, physical plant and the residents. The company will provide ongoing orientation to job responsibilities disaster, first aid, and emergency procedures.

Position Summary:

To work hands-on overseeing and implementing the dining program in accordance with company standards and governmental regulations. Meeting operational, financial, and personnel expectations of the department. This position reports to the Executive Director and is required to supervise other staff positions.

Essential Functions:

• Creates menus in accordance with dining program requirements utilizing resident feedback.
• Hires, trains, evaluates, disciplines, and (upon consulting with Executive Director), terminates departmental associates in accordance with company policies.
• Provides continuing education of foods and ingredients to all staff, conducting pre-shift meetings and hands on training.
• Provides oversight of front of the house service and protocols with focus on customer service and satisfaction.
• Responds promptly and works to resolve customer concerns and /or complaints.
• Oversees and assists in the preparation of food items as determined by standard recipes.
• Maintains a quality assurance program.
• Demonstrates extensive knowledge and teaching of food handling and storage procedures with regards to public health standards.
• Establishes and ensures adherence to all product: quality, consistency, presentation, portioning, garnishment, and utilization goals.
• Maintains overall food and labor costs within budgetary guidelines.
• Develops well balanced menus in collaboration with Executive Chef and dietitian.
• Demonstrating the proper operation of all equipment to staff per proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements etc.
• Works in clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.
• Responsible for purchasing all food and non-food items as required by weekly menus as well as emergency supplies.
• Acts as the community's representative for any health department or other required inspections, assuring compliance and follow up on any deficiencies.
• Oversees the scheduling of all dining service personnel to maintain compliance with budgetary guidelines.
• Maintains all logs per policies and procedures.
• Collaborates with community nurse to keep an accurate and up to date log of and resident dietary needs.

Non-Essential Functions:

• Ensures all dining service employees adhere to the grooming and uniform policies.
• Strives to maintain a safe working environment through the prevention of accidents, the preservation/maintenance of all kitchen equipment, and the achievement of safe working practices.
• Maintains a positive and professional demeaner towards all residents, their family members and guests, and co-workers.
• Adheres to all company policies and procedures.

Skills:

Active Listening:

Giving full attention to what other people are saying, taking time to understand the points that are being made, asking questions as appropriate, not interrupting at inappropriate times.

Reading Comprehension:

Understanding written sentences and paragraphs in work related documents.

Critical Thinking:

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

Service Orientation:

Actively looking for ways to help people.

Learning Strategies:

Selecting and using training/instructional methods and appropriate for the situation when learning or teaching new things.

Negotiation:

Bringing others together and trying to reconcile differences.

Management of Personal Resources:

Motivating, developing, and directing people as they work, identifying the best people for different positions.

• Judgement and Decision making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Time Management:

managing one's time as well as that of other.

Problem Sensitivity:

The ability to tell when something is wrong or is likely to go wrong.

Oral Expression:

The ability to listen and to understand information and ideas presented through spoken words and sentences.

Written Expression:

The ability to communicate information and ideas in writing so others will understand.

PHYSICAL REQUIREMENTS

In a typical (8) hour shift, you will routinely be required to stoop, carry, bend, squat, kneel, crouch, climb, grip, reach, push, and pull. You will also occasionally be required to lift overhead, waist high, and floor level. You will be required to lift up to 50 pounds unassisted routinely on a daily basis. I have read and understand the Job Description for the Executive Chef position and acknowledge that I am able to meet the minimum requirements and physical demands of this job.

OUR REQUIREMENTS

Due to our Licensing we are required to have a clear LiveScan clean of convictions or active arrests for all of our employees in order to be hired. The LiveScan is required when applicants are candidates for positions that place them in a position of trust for some of California's most vulnerable citizens, including elderly and dependent adults and children, it is vital for the licensing authority to be aware of convictions or active arrests to avoid exposing clients in care to unnecessary harm. We will pay for this and help you set up the appointment. If you have had a LiveScan in the past 2 years please let us know. Must have a TB test and we ask that you get a flu shot. Good physical health shall be verified by a health screening performed by a physician not more than (6) months prior to or (7) days after employment. This certification must verify that the Caregiver has no communicable diseases, open lesions, or any other health problem, which could interfere with the individual's job performance Preferred to have at least one year of server experience in senior dining or restaurant industry however we are willing to train as necessary Must be able to communicate with residents in a professional manner. Must be able to multi-task as this job requires service to residents, some prep work, and some dishwashing. Must be able to perform other duties as instructed. Must be able to assist the care department in delivering food trays as needed. Must be 18 years of age. All employees are expected to report to work on time or give your supervisor sufficient notice (i.e. minimum of four hours). Maintain a compassionate and caring attitude toward the Residents We are an

Equal Opportunity Employer Job Type:

Full-time Pay:

$80,000.00 - $82,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Experience:

Chef:

1 year (Preferred) Food management: 1 year (Preferred) Menu planning: 1 year (Preferred) senior living : 1 year (Preferred) Ability to

Commute:

Clovis, CA 93611 (Required)

Work Location:

In person