Job Description

Description

Assistant Director of Dining Services - for an upscale senior living community in the Greater Lehigh Valley area.

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions?

Culinesse, LLC is looking for an Assistant Director of Dining Services to join our team! An Assistant Director of Dining Services who can lead by example and has experience with high volume senior dining.

The Assistant Director of Dining Services will be responsible for aiding the Director of Dining Services. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks

• In the absence of the Director of Dining Services, the Assistant Director assumes the responsibility of managing and supervising the dining services staff at a single site according to policies and procedures, and federal/state requirements;
• The Assistant Director is responsible for all operations in the front-of-house dining areas.
• Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met;
• Assists in training, quality control and in-servicing of staff;
• The Assistant Director performs and leads groups of subordinates in dining services activities on varying shifts as needed;
• The Assistant Director has strong computer skills to run POS reports, staffing schedules, create and update signage;
• The Assistant Director is accountable for labor levels, OT, revenue opportunities, catering & events;
• The Assistant Director must conduct themselves in a professional manner and ensure their subordinates do the same;
• The Assistant Director consistently embodies the values of Culinesse;
• May perform other duties and responsibilities as assigned.

Competencies

• Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations.
• Attention to Detail: Job requires being careful about detail and thorough in completing tasks.
• Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Integrity: Job requires being honest and ethical.
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Working Conditions

• This position is a full-time role.
• Full-time benefits include (but are not limited to): health, dental, life, vision, and long-term disability.
• Generally in an indoor setting.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
• The noise level in the work environment is usually moderate to loud.

Requirements

• A high school diploma or equivalent is required;
• Bachelor’s degree or equivalent experience is preferred;
• Specialized training in dining services management and nutrition is desirable;
• Must successfully complete an approved sanitation and safety course;
• Two years' experience in quantity food production/service (or equivalent experience) and one year personnel supervision is desired;
• Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire;
• Basic computer skills is a must;
• Ability to understand and place into action basic food safety/sanitation requirements and procedures;
• Knowledge of, and ability to use, all department equipment;
• Ability to maintain records and complete reports as required;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements;
• Must be able to work some nights, weekends and holidays.