Purpose of the Position Responsible for planning, organizing and directing the operations of the Simpson Health Center dining services. Including but not limited to dining personnel, budgeting, menu planning, ordering, storage, food preparation, food delivery, presentation and resident satisfaction. Responsibilities Works with Registered Dietitian and dietary team members to ensure nutritional needs and quality standards are met at all times. Understands and implements all sanitation standards and complies with local, federal and state rules and regulations as they pertain to food service at all levels of care. Supervisor SHC dietary staff and work with Human Resources to recruit, select and train personnel; conduct previews and enforce policies with each employee. Responsible for ensuring staff records are updated and maintained. Assist with leading in services, trainings, etc. through coordination with the Dietician and Director of Dietary. Maintains a deep clean schedule for each SHC neighborhood along with auditing all country kitchens/household kitchen refrigerators and freezers. Attend resident council meetings in SHC and River Ridge. Confers with the registered Dietitian and other key personnel to plan menus and related activities for all campus dining rooms and banquet operations. Please orders for food and supplies as directed by key personnel. Assist with planning and production for special events, as needed. Investigates and resolves food quality and service complaints. Embraces and provides service to our residents based on a resident centered model of care by meeting with all new residents for menu requests and specialty items. Attend required staff meetings and complete required continuing education. Prepare and cook food items as prescribed. Review and assist with preparing menus for daily use and special events. Process diet changes along with weekly distribution of SHC menus. May prepare breads, rolls and bakery items; also pies, cakes, tortes, and dessert items. Account for every food item used, control and limit waste. Prepare cooking areas; maintain a clean and safe kitchen. Follow all health and safety regulations. Maintain kitchen equipment and utensils. Follow proper rotation procedures; label and date all products used. Performs closing duties. Learn and provide backup for all dietary positions in the SHC. Provides supportive service by conduction meal preparation audits and observations in all four SHC neighborhoods. Ensures cleaning duties have been completed by all staff at shift's end. All other duties as assigned. Knowledge, Skills and Abilities Understand and demonstrate resident-centered care/service in all situations. Treat all persons with courtesy and respect at all times. Observe safe work practices and abide by Friendship Haven policies at all times. Have excellent customer service skills with residents and guests. Have well organized and neat work habits. Must be able to work within time limitations. Excellent attendance record is a must. Support the mission, vision and values of Friendship Haven. Abide by Friendship Haven Standards of Personal Performance and Code of Ethics. Able to use good judgement in work situations. Able to contribute to creative problem solving, when needed. Organizational skills and ability to prioritize. Possess emotional maturity and stability especially under stress of critical situations.

Minimum Requirements Education:

Associates' Degree in Culinary Arts or minimum two years line cooking experience ideally in an upscale or fine dining environment. Basic cooking knowledge and knife skills. Ability to obtain a Certified Dietary Manager certification within 1 year of hire. ServSafe certification or similar accredited CFPM designation upon hire or within the first six months of employment. Able to communicate effectively by written and verbal English. Able to listen well and provide feedback for understanding. Must have knowledge of portion control, measurements and the ability to accurately adjust recipe ingredients and production quantities. Physical Demands Must be able to frequently stand, walk, stoop, reach, push and bend for up to 8 hours. Willing to work beyond normal working hours, and on weekends and holidays when necessary. Be able to work independently, have flexibility, personal integrity and the ability to work effectively with residents, personnel and vendors. Commercial kitchen, office and food service setting. May be exposed to hot foods, slippery floors, sharp blades, noisy kitchen, extremes of temperature around line equipment, coolers and freezers. Mental Demands Subject to frequent interruptions. May be subject to hostile and emotionally upset residents, families and visitors.

Work Location:

In person