Dining Services Manager: Elevate Quality, Cost Control & Growth

Brookdale Senior Living; Fremont (CA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

401(k)

Associate assistance program

Employee discounts

Referral program

Early access to earned wages forHourly

Optional voluntary benefits including:

ID theft protection and pet insurance

Paid Time Off

Paid holidays

Company provided life insurance

Adoption benefit

Disability (short and long term)

Flexible Spending Accounts

Health Savings Account

Optional life and dependent life 보험

Optional voluntary benefits including:

accident, critical illness and hosp. 1

Tuition reimbursement

Job summary

This on-site role involves managing dining services, coordinating staff, controlling costs, and maintaining regulatory compliance while delivering excellent resident dining experiences.

Qualifications

• High school diploma or GED required.
• Two to four years experience in commercial kitchen, operation and line cooking, and/or training.
• Current ServSafe Certification required.
• State food service certification required, if applicable.
• ACF Certified Sous Chef (CSC) preferred.

Responsibilities

• Plans, manages, and coordinates activities of the dining services department at one or more locations.
• Develops standards for organization and supervision of dining services.
• Maintains quality dining services within the prescribed budget.
• Determines quality and quantity of food required; plans menus and controls food costs.
• Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
• Ensures food safety and sanitation regulations are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Selects, orients, and trains new employees in department; delegates authority.
• Develops cost control systems; submits department budget to director.
• Provides nutrition education and counseling for residents; presents dining services education program.

Skills

Supervisory management

Food safety knowledge

Microsoft Office

Typing skills

Education

High school diploma or GED

ACF Certified Sous Chef (CSC) preferred

Job description

This on-site role involves managing dining services, coordinating staff, controlling costs, and maintaining regulatory compliance while delivering excellent resident dining experiences.