Manager of Dining Services
The Waters Senior Living - South Minneapolis - Minneapolis, MN

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TITLE: Manager of Dining Services
REPORTS TO: Director of Business Operations & Hospitality
DEPARTMENT: Dining Services
POSITION SUMMARY:
The Manager of Dining Services plans, organizes, leads and manages the daily operations of the dining services
department in the community. This position also performs as a Chef, creating high quality culinary dishes for
residents and guests of The Waters Senior Living.
Our mission is powerful, yet simple. We are committed to creating communities that thrive by offering living and
working experiences centered on health, wellbeing and hospitality.
We ask that you commit to taking care of yourself and readily participate in programs and activities that provide
support for your own wellbeing.
RESPONSIBILITIES:
 Provide exceptional customer service, utilizing courtesy, dignity and respect in all of the following
responsibilities:
o Ensure hospitality in all areas of dining services
o Create a upscale and gracious dining experience in our restaurant and a casual pub like
atmosphere in our café
o Create highest standard of resident experience, with dedication to resident choice, menu options,
quality of meals, presentation, and resident satisfaction
o Work with other chefs to create menus that reflect healthy options taking into consideration
daily recommendations of protein, carbohydrates and fats
o Works with Corporate Executive Chef if available to carry out menus that are planned for all of
The Waters Senior Living communities
o Work with the Director of Health & Wellbeing and others on the Wellbeing team to modify
menus for health reasons and to prepare special menus when medically necessary
o Lead the cooperation, education and team work of the chefs and kitchen staff
o Educate, mentor and set high standards of personal presence, food & beverage presentation,
hospitality and gracious serving for the dining room staff
o Develop relationships with residents and solicit input on menus
o Oversee the preparation of food by others in the kitchen, with emphasis on quality, portion
control, specifications and presentation
o Participate directly in daily kitchen operations: cooking, serving and cleaning
o Approve all prepared food items that leave the kitchen
o Plan inventory, order food, supplies and other necessary purchases, while managing food and
labor budgets
o Evaluate vendors for freshness, quality and local sourcing when possible and work with corporate
to recommend
o Ensure that organizational and regulatory expectations are met, including sanitation, food
preparation, menus, nutrition, and documentation
Manager of Dining Services 1/28/2014 Page 2
o Resolve kitchen problems quickly and efficiently, maintaining a calm demeanor
o Ensure that equipment is maintained and safety and sanitation guidelines are strictly adhered to
o Recruit, train, develop, coach and motivate culinary services staff to uphold high level of service
standards
o Oversee the training of emergency procedures and MSDS sheets for kitchen and dining staff
o Develop staffing plans and schedules to ensure excellent customer service
o Assist in creating an environment that fosters professional growth and achievement, and
participate in ongoing training and development necessary for successful performance
o Team members are a visual representation of The Waters community; team members are
expected to maintain a high standard of professionalism in appearance
o Perform other related work activities as needed
QUALIFICATIONS:
Education/Certifications:
 Graduate of accredited program with Baccalaureate degree in hospitality, nutrition or food service or AA
degree in hospitality or culinary arts or related field
 Valid Food Services Sanitation Certificate
 Experience in high end dining setting preferred
 A minimum of 3 – 5 years of relevant experience
COMPETENCIES:
 Commitment to the principles of Wellbeing and how nutrition and wonderful meals contribute
 Appreciation of and commitment to creating meals that are healthful while maintaining options for
traditional comfort food for seniors
 Commitment to the entire dining experience; food, ambience, service, timing
 Exceptional commitment to customer service, and team member and resident wellbeing
 Knowledge and skills of the principles and practices of food service administration
 Ability to lead teams, create energy and a good working environment
 Strong leadership, communication, management and organizational skills
 Ability to adapt resources and meet the needs of the situation
 Ability to properly operate all equipment required in the kitchen
 Demonstrated proficiency with budget management
 Knowledge of local and state health sanitation and safety codes
 Highly proficient using technology
 Previous culinary services management experience preferred
PHYSICAL REQUIREMENTS:
 Must be able to safely and efficiently operate the following equipment and machines used in the
performance of this position:
o Kitchen equipment including oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and
chef’s knives
o Telephone and computer
Must be able to reach, bend, lift, carry, and stoop


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