Marquis Health Services

Dining Services Director - Skilled Nursing Facility

US-MA-Boston
ID
2017-2023
# of Openings
0
Category
Food/Hospitality
Marquis Boston/North End

Overview

MARQUIS BOSTON/NORTH END - REHABILITATION AND NURSING FACILITY

 

IMMEDIATE HIRE - DINING SERVICES DIRECTOR

 

Marquis Boston/North End is seeking a qualified Dining Services Director with experience in a skilled nursing facility.  The primary purpose of your position is to assume responsibility for planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility. The Dining Services Director will manage a team of 8-10 dining services professionals including cooks, dietary aids, servers and other kitchen staff. 

Qualifications

  • Must possess, as a minimum, a high school diploma.
  • Must have completed an accredited course in dietetic training approved by the American Dietetic Association and state agencies.
  • ServeSafe certification preferred
  • Certified Dietary Manager certification (CDM) preferred.
  • A minimum of two (2) years experience in a supervisor capacity in a hospital, skilled nursing care facility or other related medical field is preferred.
  • Must have training in cost control, food management, diet therapy, etc.

#ZRNER

Responsibilities

  • Assure that quality nutritional services are provided on a daily basis and insure that the dining services department is maintained in a clean, safe, and sanitary manner.
  • Manage on-site dining services management staff to achieve operating efficiencies in quality of service, food and beverage, resident satisfaction and financial performance.
  • Maintains quality dining services within the prescribed budget.
  • Determines quality and quantity of food required; plans menus and controls food costs; may be scheduled to prepare meals.
  • Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
  • Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
  • Prepares cleaning schedule, production worksheet and staff schedules.
  • Maintains inventory of food and nonfood items.

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