Dining Services Manager / Cook

  • The Landings of Smithfield
  • Smithfield, North Carolina
  • Aug 30, 2021
Full time Chefs, Cooks, Food Preparation Workers General Managers and Management Executives

Job Description

Come join our winning team!:We offer a safe and healthy work environment by following all CDC infection control guidelines.:Do you want to make a difference in others' lives? Apply today!:Nature and scope:The Dining Services Manager/Chef is responsible for actively preparing meals and managing the operations of the Dining Services Department, to including staffing, food ordering and accountability, preparation, menu planning, food delivery and sanitation in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for residents.Minimum eligibility requirements:Relevant work experience (2+ years preferred). At least one-year supervisory experience preferred. Knowledge of state dietary regulations preferred. ServSafe certification preferred. Must have compassion for and desire to work with the elderly. Must be able to read and communicate effectively with residents, families, staff, vendors and the general public. Must have compassion for and desire to work with the elderly. Must demonstrate the ability to work responsibly as a team member as well as an individual. Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others while understanding that the community is the residents home. Practice and promote the company's Policies and Procedures, Mission Statement, Core Values and Founding Principles. Must be trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts. Must be able to supervise dining services department employees using independent judgment and discretion. Must have basic reporting and organizational skills. Must meet all health requirements. Must pass criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation.Essential functions:Responsible for supervising, assigning duties and tasks while responsibly directing the work of all food service department employees with full accountability of dining services department. Ensure equipment is maintained and work areas are clean, safe and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any noncompliance. Maintain food costs within budgetary constraints. Maintain strict inventory control. Demonstrate independent judgment and discretion. Interview, make hiring recommendations and orient new staff. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and making determinations regarding granting employee requests for time off or other modifications in work schedules. Responsible for tracking attendance and effectively carrying out disciplinary action where appropriate. Communicate and enforce policies and procedures including the employers policies and procedures dealing with rules of employee conduct, the employers safety and sanitation policies and other human resource policies, and directly discipline and effectively recommend corrective and disciplinary action to enforce such policies. Evaluate performance and effectively recommend changes to terms and conditions of employment based on such evaluations. Complete dietary QA audits on a quarterly basis.