Director of Dining

The Director of Dining is responsible for providing and maintaining sanitary conditions in which resident, visitor and staff meals are prepared. They ensure that all food is high quality and nutritious. This position is located at Salem Terrace in Salem, VA.

Roles & Responsibilities:  

• Oversee compliance with Hazard Analysis Critical Control Points by recording temperature readings for refrigerators, dishwashers, and food items daily
• Abide by facility policies and procedures as well as laws and regulations related to food safety and sanitation
• Monitor dish room activity and cleaning assignments
• Follows cleaning schedule of equipment and areas as assigned, to include walls, floors and cooking equipment
• Plans daily work assignments for all staff
• Communicates with patients and residents regarding complaints and concerns
• Oversees food production and compliance with instructions (menu, portion sizes, etc.)
• Consults with other departments to determine nutritional needs and dietary restrictions for each resident
• Understands and uses forecasting, work production and communication sheets
• Responsible for performance management, training and disciplinary actions for staff

Essential Functions:

• Monitor food production and ensure that resident dietary needs are met on a daily basis
• Ensure work areas, equipment, food, self and staff are in line with policies, procedures and food safety guidelines
• Ensure safety procedures and protocols are followed to ensure safety of self, other staff and residents
• Manage departmental assignments to best meet the needs of the facility and residents

Qualifications:

• Must be able to read, write, speak and understand the English language
• Must be able to follow written and oral instructions
• Strong communication skills and attention to detail
• The employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling and stooping all day. The employee must frequently lift or move items weighing over 50 pounds.
• Must have knowledge of OBRA regulations

Education & Experience:

• High School Diploma or GED required
• Three years’ food service management required, preferably in a healthcare setting

Working Conditions:

• Works in office areas as well as throughout the facility.
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Works beyond normal working hours, weekends, and holidays and on other shifts/positions as necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing educational programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• Communicates with nursing personnel, and other department personnel.
• Is subject to hostile and emotionally upset residents, family members, personnel, visitors, etc.
• Is involved with residents, family members, personnel, visitors, etc.
• Is involved with residents, family members, personnel, visitors, government agencies and personnel, etc., under all conditions and circumstances.
• May be subject to handling of and exposure to hazardous chemicals.

Benefits for Full Time positions include:

• 401(k) retirement plan along with employer match
• Health Insurance
• Dental Insurance
• Vision Insurance
• Flexible Spending Account
• Paid Time Off
• Company Paid Life Insurance
• Education Assistance
• Voluntary insurance (additional life insurance, accident insurance, critical illness, short term disability)
• Employee Assistance Program