Director of Dining Services

Description

Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day.

Full-Time Director of Dining Services

Starting Salary $93,000 annually

What We Offer:

Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience.

• Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.
• We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA).
• Additionally, staff are eligible for dental insurance with orthodontist coverage.
• 401(K) with Company Match: 100% company match on the first 3% of your contributions.
• Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis.
• Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us.
• ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment.
• Paid Holidays: ESLC has six designated holidays and one floating holiday.

Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and access to Workforce Success Coaches.

The Director of Dining Services is responsible for all ESLC dining experiences. The role requires a strategic blend of leadership and innovation, guiding teams across various departments to deliver outstanding dining experiences while also managing the financial and operational aspects of the dining services department. The Director of Dining Services is responsible for the overall success of dining services for all ESLC programs, including all aspects of resident dining, catering, special events, and community programs. 

ESSENTIAL JOB FUNCTIONS:

Finance and Quality

• Accountable for all dietary capital purchases with assistance from Executive Directors/Administrators.
• Accountable for contracts with appropriate vendors and service contractors.
• Manage all purchasing and procurement of food, supplies, and equipment for dining services.
• Participate in the development of the annual departmental operating and capital budgets.
• Defines labor and food costs benchmarks.
• Define food service quality and dining expectations to include the development and standardization of policies and procedures for all of ESLC. 
• Review resident satisfaction and benchmarks for satisfaction and make recommendations for improvement.
• Establish audit protocols and complete routine audits to ensure policies, procedures and standards are adhered to. 

Operations

• Adhere to ESLC’s core values and models of behavior that foster quality care for the residents.
• Manage all aspects of the dining experience and ensure standardized policies and procedures are implemented consistently.
• Possess knowledge of Monroe County and NYS DOH and Federal regulations on food operations, workplace safety and sanitation.
• Train staff on specific customer service, serving techniques, food handling and presentation.
• Encourage collaboration between sites to ensure efficiencies and best practices are shared, resulting in improved operations and financial results.

Community Outreach and Special Events

• Serve as the point person for all community and neighborhood food programs.
• Assist in the planning and organization of all company events, including the annual golf tournament and employee recognition events. 
• Manage the catering program, with the program generating at least 5% net profit on an annual basis.

Future Development of Programs

• Provide input to OLT on growth opportunities and future changes as it impacts number of kitchen sites, overall foodservice budget, and program differentiation.
• Continually analyze the industry to determine trends and technological advances that may have a direct impact on quality and resident and employee satisfaction.

Requirements

QUALIFICATIONS:

• Must be a certified Food Service Manager.
• Bachelor’s degree from an accredited college, with a concentration in food service management, or dietetics with 3-5 years multi-unit management experience, or an A.A.S. degree in healthcare food service with 10 years multi-unit management in the industry.

PHYSICAL REQUIREMENTS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Performing duties of this job requires occasional walking and standing in and around the building. Must be able to occasionally lift loads of 30 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.

Episcopal SeniorLife Communities is an Equal Opportunity Employer.