Director, Dining Services - Hebrew SeniorLife, Inc.

The Director of Dining Services has the responsibility for leading the dining service team members to maximize resident and client satisfaction with food quality and meal service in a supportive senior housing complex and in the provision of meals on wheels. The successful leader will be responsible for developing effective working relationships with residents, team members, supply vendors and other Hebrew SeniorLife (HSL) communities.

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that’s uniquely possible. Because here we’re supported to always keep growing. And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week
• A 403b retirement plan open to all employees, including per diems
• Generous paid time off
• On-site health and wellness programming
• Tuition reimbursement and scholarships
• An employee recognition program

Operations

• Oversee all daily operations of the Dining Services Department

• Manage kitchen staff on a daily basis, support production functions of the kitchen staff, motivate staff to continually improve performance and provide high quality service to residents.
• Develop team members through appropriate training, coaching and mentoring to ensure strong operational performance and service
• Demonstrate leadership and knowledge by utilizing a hands on approach

• Make food purchases, create requisitions, and manage food and labor costs
• Work with  Sous Chef and Dining Room Manager on menu development, analyze recipes, monitor food, labor and overhead costs
• Work with Rabbi to maintain proper Kosher protocols
• Work with Dietitian on menu development to ensure proper dietary needs are met
• Maintain recipes for all menus to insure dietary needs are being met and consistency and quality of product
• Perform clerical tasks on a daily basis according to weekly schedule or as directed, including job assignments, weekly scheduling and evaluations
• Along with property management and dietitian manage exemption process for food program
• Establish food presentation and food quality standards
• Create weekly menu choices that offer variety and meet the needs of health-conscious residents and work with dietitian to review menus and food products
• Complete daily production records that are reconciled with resident consumption to assure production accuracy, efficiencies and daily resident counts
• Attend and oversee monthly resident food committee meetings; communicating and gathering feedback from resident members
• Ensure that all kitchen equipment works and is maintained properly working with JSH Facilities Director
• Perform additional related duties as required or as directed

Financials

• Complete weekly and monthly operating reports to analyze performance to budget and ensure financial goals are met working with JSH Finance Director
• Oversee Jack Satter House store, purchasing, inventory, cash handling, rotation menu for prepared items
• Implement and maintain up to date inventory spreadsheet
• Process all invoices and check for accuracy
• Complete monthly close out process, inventory, and labor, catering spreadsheet, process receipts for the kitchen and Satter store.
• Complete yearly culinary budgets for kitchen, Meals on Wheel, and convenience store with direction from Senior Director

Meals on Wheels (MOW)

• Oversight and management of Satter Meals on Wheels operation including acting as a liaison with contract agency to respond to client feedback
• Develop and maintain Kosher, Russian, Haitian all other monthly menus as required
• Collaborate with Aging Services Action Point (ASAP) and HRC dietitians to develop recipes that fall within recommended nutrients for daily meals
• Increase MOW volume through outreach and communication with local ASAP and other contract entities
• Oversee MOW financials, purchasing, labor, inventory
• Oversee and manage Computrition for MOW nutrition analysis

Retail and Catering

• Oversight of the Jack Satter convenience store operation including staffing, ordering, inventory, marketing and financials
• Oversight of all catering events including implementation and training for catering ordering system
• Oversee purchasing, billing, budget, and inventory for the store and catering
• Develop catering menu
• Develop and implement Satter lunch program as part of Satter convenience store

Safety and Sanitation

• Semi annual in-service all staff attend and sign off on topics discussed
• Maintain proper food safety protocols
• Incorporate monthly food safety trainings with all staff
• Develop and implement ongoing sanitation systems (HAACP)
• Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, uniforms, and sanitation
• Ensure all staff are ServSafe or ServSafe Food Handler certified
• Maintain food temperature logs
• Ensure that all equipment is functioning properly and up to code standards

• Associate or Bachelors degree in Culinary Arts or a Culinary Certificate; or equivalent combination of education and experience
• Minimum of three (3) to five (5) years of direct food service with operational management experience in a contract food service, restaurant or fine dining setting. Experience working in senior housing - a plus.
• Inventory and purchasing control knowledge required
• Follows current food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Hands–on chef experience a must
• ServSafe certified
• Must be willing to interact with residents in the dining room on a regular basis and receive feedback on food quality and service

• Thorough knowledge of general food service operations, with emphasis on food service training, development and supervisory techniques
• Demonstrated proficiency in record keeping and use of pertinent computer applications (Microsoft Office Word and Excel) as well as operation of fax, copier and other office equipment

• Kosher Meal Preparation and knowledge – a plus
• High volume, complex foodservice operations experience - a plus