Associate Director, Dining Services Protem

OverviewEvery day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you’ll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there’s a place for you to make a difference in lives of the families we serve throughout our continuum of care.ResponsibilitiesAssists with planning, directing, training and coordinating the activities of the food service departments within the assigned division. Provides information and input to the Corporate Office regarding national food service programs.

Assists Regional Directors, Area Directors, Executive Directors and Dining Service Managers in the following duties: Operating as the DSC at a community, hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for DSC’s on PTO or leave.

Manages subordinate supervisor(s) who supervise food service and associates. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the company's policies and applicable laws. Responsibilities include training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy.

Trains dining services and other staff on menu system, presents in services, and "Trains the Trainer".

Assists with the development and revision of dining services forms, policies, procedures and training tools.

Conducts and facilitates regular meetings with the dining service managers within the division to discuss new policies, procedures, training programs, etc.

Obtains monthly detailed food expense report and annual food cost report from communities within assigned division. Assists in keeping food costs within budget.

Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results.

Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.QualificationsEducation and ExperienceBachelor's degree (B.A. or B.S.) from four-year college or university preferred. A minimum of five years dining services experience with two or more years of supervisory experience in senior housing hospitality required.Certifications, Licenses, and Other Special RequirementsObtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use.Management/Decision MakingApplies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.Knowledge and SkillsPossesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Basic knowledge of PC's and Word Processing Software required, preferably in a Microsoft Windows environment. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents’ desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs.Physical Demands and Working Conditions

Standing

Requires interaction with co-workers, residents or vendors

Walking

Sitting

Occasional weekend, evening or night work if needed to ensure shift coverage

Use hands and fingers to handle or feel

On-Call on an as needed basis

Reach with hands and arms

Possible exposure to communicable diseases and infections

Climb or balance

Stoop, kneel, crouch, or crawl

Talk or hear

Taste or smell

Exposure to latex

Ability to lift: Up to 50 pounds

Possible exposure to blood-borne pathogens

Possible exposure to various drugs, chemical, infectious, or biological hazards

Subject to injury from falls, burns, odors, or cuts from equipment

Requires Travel: Frequently

Vision

Brookdale is an equal opportunity employer and a drug-free workplace.Schedule: Regular Full-Time