Great Lakes Management

Dining Coordinator

US-MN-Rochester
1 month ago
Job ID
2017-1163
# of Openings
0
Category
Food Services

Overview

Job Objective(s):

The Dining Services Coordinator is responsible for providing outstanding customer service, overall leadership, and management of the dining operations in the community. These responsibilities include but are not limited to, procurement, food/dining preparation and service per the designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training employees on dining services, ensuring safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products, regulatory compliance, and participation in resident satisfaction surveys/monthly food committee and daily communication with residents.

 

CORE COMPETENCIES

  • Adaptability
  • Building Customer Loyalty
  • Building Strategic Working Relationships
  • Building Trust
  • Communication
  • Decision Making
  • Driven for Results
  • Leading through Vision and Values
  • Managing Conflict
  • Planning and Organizing
  • Presentation and Training Delivery
  • Quality Orientation
  • Safety Awareness
  • Stress Tolerance
  • Technical / Professional Knowledge

Responsibilities

 

Job Responsibilities and Duties

Essential Duties: Preparation and Food Service

  • Utilizes production worksheets to control quality of foods prepared and completes prior to placing the next week’s orders
  • Ensures adherence to therapeutic diets, correct portioning of foods and proper serving methods
  • Ensures that all meals are prepared in accordance to the standards and served on time
  • Ensures all food in the cottages and/or other common areas is fresh, covered, labeled and dated (as applicable)
  • Actively supports all special events with exceptional emphasis on marketing events
  • Supports community marketing functions

Essential Duties: Resident Focus

  • Refers to the Resident Profile and Addendums for every new resident
  • Assess the resident’s specific dietary needs
  • Actively participates in monthly Resident Counsel Meetings and other identified food committee meetings
  • Visits with residents during meal periods each day for feedback on menu

Essential Duties: Record Keeping

  • Posts and dates weekly menus, displays the appropriate week, posts the current meal two (2) hours prior to service
  • Maintains a monthly meal count for residents, employees and catered events
  • Maintains food production records including menu substitutions
  • Ensures log books are in compliance per federal, state and Gentle Touch Health Initiatives standards (temperature log, refrigerator log, freezer log, cleaning log)
  • Maintains cleaning schedules, in-service training records, department communication log, vendor problem logs, department opening and closing checklists
  • Maintains Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart

Essential Duties: Food & Supplies, Safety & Risk Management

  • Adheres to established product order guide(s) and primary vendor program
  • Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations
  • Maintains an adequate inventory of food and supplies including emergency supplies
  • Partners with leadership team to ensure community is in compliance with OSHA requirements and promotion of Risk Management programs and policies
  • Ensures the following procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, MSDS (Material Safety Data Sheets), Lockout/Tagout procedures

Essential Duties: Food Safety, Sanitation and Maintenance

  • Utilizes production worksheets, completed with temperatures and substitutions listed
  • Ensures food is protected from contamination
  • Safe food handling is practiced at all times to prevent an outbreak of food borne illness
  • Ensures compliance with local health department regulations and Gentle Touch Health Initiatives standards
  • Contacts Maintenance Coordinator and Campus Administrator for repairs and scheduled maintenance of equipment

Essential Duties: Financial Management

  • Assists in the presentation and value of Gentle Touch Health Initiatives products and services for our residents, families and employees and targeted referral sources
  • Assists the Campus Administrator in completing the annual community budget
  • Understands and manages the department budget to include labor & other expenses and its impact on the community’s bottom line. Keeps Dining Service Checkbook up to date ensuring budgeted PRD allowances are maintained
  • Reviews monthly financial statements and implements plans of action around deficiencies
  • Processes and submits monthly expenses and budget data timely per Gentle Touch Health Initiatives policies and internal business controls
  • Coordinates with the community team to achieve maximum staff economies and cross training when applicable
  • Understands the internal cost associated with all resident care programs
  • Conducts regular inventories as defined by accounting guidelines

Essential Duties: Training, Leadership and Employee Development

  • Overall management of the department, including but not limited to: recruiting, hiring, training, monthly Employee Meetings, Daily Service Meetings, coaching and disciplining
  • Partners in the delivery and participation in online and self-study programs during the required timeframe
  • Develops a working knowledge of state regulations and ensures compliance through supervision and coaching
  • Achieves the Employee Engagement goals and actively leads in the Engagement Improvement Planning sessions
  • Completes employee staffing and scheduling according to operational and budgetary guidelines
  • Daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid
  • Conducts timely performance appraisals with meaningful conversations
  • Holds team accountable and corrects actions when necessary and documents
  • Attends regular meetings; Stand Up, Department Head Meetings, Town Hall, Quality Improvement, and others as directed by the Campus Administrator
  • Keeps abreast of professional developments in the field by reading, attending conferences and training sessions

 

Training/Online Training

  • Fulfills all required training within the required timeframe, including the completion of all training and study application appropriate for the position
  • Completes all management training within the required timeframe
  • Completes all training required by the state or other regulating authorities including ongoing training per regulations
  • Completion of training may be required and/or certificates available per regulations and laws as applicable

Qualifications

Qualifications

  • Two (2) to three (3) years’ experience supervising Food Service operations in a small, full service, restaurant. Requires ability to recruit, coach, and manage performance for kitchen and dining room staff of six (6) to 10 (ten) employees
  • Experience must include two (2) to three (3) years as a Chef / Cook in comparable environment, with demonstrated ability to produce food at the volume required. Requires ability to use appropriate tools such as production sheets, temperature logs and sanitation forms
  • High School Diploma required
  • Maintains current Food Services Sanitation certificate and demonstrates knowledge of nutrition and therapeutic diet
  • Proven ability to manage a purchasing budget, and adhere to a labor budget.
  • ServSafe certification required
  • Ability to delegate assignments to the appropriate individuals based on their ability and interests
  • Possess written and verbal skills for effective communication and the ability to facilitate small group presentations
  • Organizational / time management skills required
  • Demonstrates good judgment, problem solving and decision making skills
  • Demonstrated proficiency in computer skills, Microsoft Office applications with the ability to learn new applications. Demonstrated ability to operate ordering and production system
  • As applicable, all employees who drive a DOT authorized vehicle must complete DOT Testing and understand the key essential duties for safety and regulatory compliance
  • Ability to work weekends, evenings and flexible hours, and at peak service delivery days and times

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