Job Description

Touchmark at Georgetown is currently seeking a Dining Services Director with a passion to create an unforgettable experience for every guest.

As the Director of Dining Services, you will be responsible for all aspects of an efficient and high-quality dining operation. Your commitment to delivering the highest quality food, service, product standards, sanitation, and safety will ensure that every resident's dining experience is extraordinary, every time.

The ideal candidate will:
• Certificate or degree in culinary arts or related field preferred.
• High school diploma required.
• Three years of progressive experience in a similar environment.
• Demonstrated success in running a profitable kitchen.
• Demonstrated success in managing and motivating a team of employees.
• Excellent interpersonal, organizational, and supervisory skills.
• Experience using a point-of-sale system.
• Knowledgeable in the use of computers, including MS Excel and Outlook.
• Knowledge of emergency preparedness procedures.
• Ability to work varied schedules in response to business needs.
• Have experience creating nutritious menus with complete and accurate food costing and pricing
• Possess a valid food manager’s card

Responsibilities include but not limited to:
• Provide direct communication with residents during regular front-of-house appearances.
• Responsible for production planning and review.
• Responsible for ordering, food inventory, including proper disposal procedures for out-of-date items, and maintaining supplies.
• Responsible for meeting budgets and ability to evaluate and explain P&L.
• Leading the hot line and overseeing food services, ensuring high food quality.
• Maintain high cleanliness and sanitation procedures and ensure temperature logs are being completed.
• Responsible for maintaining proper labeling techniques.
• Responsible for providing support to the team in completing operational tasks and cleaning duties.
• Responsible for creating schedules for all kitchen team members.
• Ability to work and make decisions in high-pressure situations.
• Maintain a high level of professional appearance, demeanor, and integrity.
• Ability to communicate with team members, and mentor as needed, regarding on-the-job expectations and behavior.
• Work with the Executive Chef on menu planning and development.
• Responsible for overseeing Banquet Event Order.