Dining Services Director II/Executive Chef

Our mission at Elmcroft Senior Living is a dedication to enriching the lives of the individuals who live and work with us by responding to their unique needs and universal desire for dignity and respect.
Our values are grounded in respect, creativity, humility, accountability, compassion and kindness, integrity, and the passionate pursuit of excellence.
If you believe in this mission and honor our values, please consider joining our team.
We are currently seeking a Dining Services Director who directs and coordinates food service activities of the community. Supervises and coordinates activities of kitchen employees engaged in purchasing and preparing food and supplies. This position directly supervises 2-5 employees in the Dietary Department. Carries out supervisory responsibilities in accordance with Elmcroft's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
This position:
Meets Elmcroft Standards established for the Dining Services Department.
Becomes completely familiar with the state regulations governing Assisted Living, ensures compliance in department by regularly reviewing regulations checklist.
Ensures that menus conform with nutritional standards, government regulations, and internal procedures by following those menus provided by the Elmcroft consultant dietician. A consultation with dietician should be conducted for any major menu changes.
Reviews Resident diet information and discusses requests, changes, and inconsistencies with Resident/resident representative, professional staff, and/or resident food committee. Assures that all doctor prescribed special diets are followed or that the order is changed to reflect diets that Elmcroft can provide.
Participates in 100 hours/100 days program as required by position to assist residents in adjusting to their new home.
Inspects food and food preparation and storage areas to assure all areas are clean, sanitary, and meet sanitation and regulations guidelines. Assure all open food in refrigerators and freezers are covered and dated and that outdated food is discarded promptly.
Tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Measures satisfaction levels among residents daily at each meal by walk-thru and conversations with residents as well as Resident Satisfaction Survey results.
Ensures hot foods are 140-160 degrees Fahrenheit when served and cold foods at 34-40 degrees Fahrenheit when served.
Meals are served on time according to established and posted meal times, every time.
Serves appropriate foods to observe holidays and religious celebrations.
Establishes competitive purchasing practices that assure food and supplies are being purchased at the lowest possible cost while still maintaining quality standards. Routine price comparisons among vendors are necessary to achieve this goal.
Manages expenses within given budget parameters as tied to census and measured in "cost per resident day", utilizing spend-down sheets.
Conducts monthly food inventory to assure accurate accounting of food on the shelf and cost per resident day.
Processes invoices in a timely manner in order to assure accurate accounting of food costs.
Orders and schedules delivery of food and supplies from vendors to assure adequate amount of food and supplies to fulfill weekly menus.
Prepares work schedules for kitchen personnel to ensure presence of requisite labor force on each shift in accordance with operating budget as tied to census, utilizing staffing models and labor reports.
Oversees and coordinates work of cooks and other kitchen employees engaged in preparing meals to ensure adherence to recipes and quality standards. Provides cooking coverage during week to cover kitchen schedule.
Arranges for required and appropriate orientation, education, training, and inservices for staff in accordance with licensing requirements, state guidelines, and the needs of the community. Documents all training as required.
Properly trains all employees on the use of any dangerous equipment in the kitchen such as a meat slicer, blender, oven, stove, fryer, steam table, knives, and so forth. Documents all training in the employee record.
Assures all freezers are maintained at 0 degrees Fahrenheit or below and refrigerators are maintained at 34-40 degrees Fahrenheit daily and the temperatures are documented.
Assures sanitizing solution for the 3-compartment sink is prepared using the correct sanitation mix and it is monitored for correct levels and documented.
Assures dish machine operates at 150-160 degree hot water temperatures for washing and 180 degrees for rinsing and that the sanitizing levels are monitored for accuracy and documented.
Creates positive employee relations through staff appreciation programs, recognition of excellent performance, and retention through regular feedback systems and promotional incentive programs.
Hires and trains personnel in accordance with Behavioral Interviewing techniques. Provides appropriate performance feedback throughout the year.
Assures all employees follow proper hand-washing and personal hygiene techniques, including clean clothes and aprons, and hair nets where required.
Is on-call as necessary for the Manager-on-Duty program.
Is fully knowledgeable of the fire evacuation and disaster policy of the community and participates as assigned in fire and disaster drills.
Maintains confidentiality of all pertinent personal or health information concerning residents and staff.
Performs other duties as assigned and which relate to the success of Elmcroft and to the Care, Comfort, and Happiness of our residents.
Equal Opportunity Employer
High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Supervisory experience in a food service setting recommended.
Dietary Certifications as required per State Guidelines.

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