General Manager, Dining Services - CC
Do you have the talent, motivation and drive to join Erickson Living's growing dining services team? Erickson Living is positioned to grow the number of communities it manages and owns in the next five years. This growth requires a strong human talent pipeline in critical dining services roles throughout our company. In addition, this is an exciting time as we get ready to launch a new signature dining program that will include: restaurant style dining, from scratch cooking, intimate dining venues, increased daily menu options, in the moment cooking, and chef inspired culinary creations. We have a job opening for a General Manager of Dining Services for our Continuing Care Retirement Community located in Ashburn, VA. This individual will directly manage the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program. This person will be responsible for the overall supervision and efficiency of culinary, utility staff and service associates (including training, evaluating and disciplining). The General Manager of Dining Services I Job Duties and Responsibilities include: * Manages all aspects of meal time preparation, service and the overall efficiency of the Kitchen, Dining Room, In-Room dining program and Resident meal service in Family dining areas.* Supports supervision, direction and efficiency of meal service and hospitality with all Continuing Care staff (Care Associates, Program staff, Nursing, CC managers, etc.)* Manages the financial operation of the Continuing Care Dining program.* Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.* Completes interactions with residents and guests requesting an evaluation of service or care provided. Addresses any concerns or requests noted.* Develops menus and diet spreads (therapeutic and mechanical) for continuing care residents that meet resident/guest requests and regulatory requirements.* Ensures they and all staff work safely, consistently using designated safety equipment (personalprotective equipment- PPE).* Supervises, evaluates, trains, hires and disciplines culinary staff, utility staff and service staff.* Ensures that food and supplies are inventoried, ordered, received and stored according to facility standards.* Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets. Ensures proper presentation of all food items and to provide maximum appeal and freshness.* Demonstrates knowledge of and ensures HACCP procedures and practices are in place and followed.* Ensures that food service programs are in operated in compliance with federal, state and/or local laws and statutes.QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Ability to coordinate multiple dining venues, service and kitchen with hospitality concurrently.* Employee will be required to work some weekends and holidays* A minimum of five years food service management experience required, including production, service and sanitation. BS degree in Restaurant Management, Dietetics or Institutional Management may be substituted for up to 1 year experience.* College Degree in Restaurant Management preferred, but not required.* Culinary knowledge and/or experience required.* Dining service etiquette experience required.* Certified Dietary Manager (CDM) or equivalent required * Must be able to read, write, understand and communicate in the English Language.* Certified Dietary Manager (CDM) or equivalent.* Meet the State requirements as a director of food service.* Current Serv-Safe certification (or State specific equivalent). PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to use hands to handle or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 25 pounds. Employee must regularly work in an environment with extreme temperatures (heat and cold). Specific vision abilities required by this job include close vision, distance vision, and depth perception. Employee must regularly taste food for texture, consistency, temperature and flavor.