Director of Dining Services

Company: Primrose Retirement Communities
Location: Rogers
Posted on: January 15, 2022

Job Description:

If you're passionate and committed to the culinary craft and are looking for that work-life balance that you've heard so much about, we may be your new home. Primrose Retirement Communities are currently in 19 states with over 40 properties. - We are dedicated to our resident's quality of life. Through the kitchen you will have the ability to influence their state of mind and the joy they feel every day. This responsibility is held in high regards and essential from our chefs. Creativity and the willingness to adapt to our residents' needs is a must. -PRIMARY RESPONSIBILITYAble to perform designated work and cleaning routines for the dietary/kitchen department. Overall supervision and responsibilities of Kitchen duties and staff including menu planning, food orders, staff training and managing work schedules. -SPECIFIC RESPONSIBILITY

• Perform defined work routines, using various dietary utensil supplies and equipment assigned by the Manager or Owners.
• Follow established reporting protocol:
  • Inform manager of supply and equipment needs.
  • Any damaged fixtures, equipment, or repair needs.
  • Unsafe or malfunctioning equipment.
  • Any conditions conducive to controlling insects, rodents or other vermin.
  • Attend scheduled staff meetings
  • Work a rotating weekend schedule
  • Attend any in-service educational programs recommended by the Manager
  • Follow defined safety codes while performing all duties. Documentation of water, refrigerator and freezer temperatures required by the state. Responsibility and making sure all state Policies are followed
  • Follow all Infection Control procedures
  • Understand facility's fire and disaster plans and follow established procedures during drills and actual emergencies
  • Be knowledgeable of all federal, state, and facility's rules, regulations, and policies and procedures
  • Perform any other duties or special assignments as directed by the Manager of Dietary Manager and/or other management
  • Making sure all meal counts are done and followed each week and recorded correctly. -QUALIFICATIONS
    • Education: High School diploma preferred.
    • Experience: One (1) to Two (2) years previous institutional dietary service preferred.
    • Aptitude: Ability to read, write, understand and follow written and oral instructions to follow recipe directions and diet orders and work assignment
    • Willingness to perform routine, repetitive tasks with frequent interruption
    • Able to handle a busy environment.
    • Supervisor responsibilities over all employees. Able to give direction and proper training of kitchen staff
    • Numerical ability is necessary for recipe preparation and proper measuring for food preparation. Proper measuring for chemicals and cleaning agents.
    • Previous experience in menu preparation and ordering of food
    • Motor coordination and manual dexterity is required for various work routines such as preparing food items, serving meal trays, handling soiled dishes, operating dietary equipment and cleaning work area
    • Able and willing to work flexible hours, such as willingness to pick up shifts for ill calls. -Physical Demands: Must be able to reach, stoop, bend, carry and manipulate various food items. - Lifting, pushing or pulling up to 50 lbs., using proper body mechanics or available equipment to help. - Physical activity required throughout the shift.
      • Exposure to temperature and humidity changes in the kitchen such as: the area near or around the ovens, refrigeration, ranges, dish washing machines.PRIMROSE RETIREMENT COMMUNITY is an equal opportunity employer.

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