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Highgate Senior Living Account Chef in Bozeman, Montana

: POSITION SUMMARY: The Dining Services Supervisor is responsible for overseeing the nutritional needs and preferences of the residents while communicating any changes with all Team Members. The DSS will provide a high-caliber of food in taste, quality and variety in accordance with Highgate Senior Living policies/procedures. This position manages the dining team activities, such as training, adherence to safety regulations, scheduling and monitors performance to ensure the highest quality of service is provided to residents and their friends and family. This position requires the ability to lead and influence those around them in a positive manner. PRIORITIES: 1 ORGANIZE AND COORDINATE DINING PROGRAM: The DSS will maintain the highest standards of food quality and safety to include a minimum of twenty-four (24) hours per week spent in production i.e. cooking meals which includes serving one (1) meal in the Cottage (rotating weekly between lunch and dinner). The DSS will hire, train, and supervise Dining Room Team Members. The DSS will attend the Resident Council or food committee meeting to review each resident’s menu preferences. 2 RESIDENT SATISFACTION.: The DSS will meet with each new resident and maintain a list of resident’s food preferences—including dislikes—in addition to any special dietary needs. The DSS will ensure all residents have accurate and up to date diet cards posted at a conspicuous place in the main kitchen for the Manor and in a designated space in the Cottage/Chalet. The DSS will coordinate with the HD and/or RCC as needed to provide input on the resident Service Plan. The DSS will walk the dining room daily (including Cottage/Chalet dining rooms if applicable) and visit with residents to assess each resident’s response to meals in the following areas: * Taste * Proper temperature * Portion size/waste * Menu selection/alternatives * Gather other suggestions/comments. The DSS will strive to provide excellent customer service by fostering good relationships with the residents through active listening, being attentive to resident needs, concerns, and comments and make every effort to exceed resident expectations. MAINTAINING A CLEAN KITCHEN: A clean kitchen is a reflection of professionalism and maintaining high food safety production standards. The DSS will follow the schedule on the “Cleaning and Sanitation Log” to ensure that all food service areas are maintained in a clean, safe and organized manner. This schedule is to be posted to identify daily and weekly cleaning assignments and who is responsible. ESSENTIAL JOB RESPONSIBILITIES: * Manages all aspects of food service to meet the needs of the residents. * Prepares meals according to established menu, recipes, production quantity, texture modifications and any therapeutic diet needs. * Hires and provides orientation and instruction to new department staff. * Plans, organizes, directs and supervises the activities of the Dining Program to provide high quality, customer-focused food service. * Cook and season food according to residents’ preferences gathered during monthly dining committee. * Produces food by following portion control guidelines to ensure recipe yield meets assigned quantity quotas. * Receives and checks orders and stores supplies. Maintains established food rotations in storage in order to minimize spoilage and waste. * Coordinates workflow in assigned area and provides work direction to dining services team members. Reviews and approves the staff schedule. * Ensures that the Dining Program follows safety and sanitation practices and procedures set by State, County, Federal and Highgate. * Ensures maintenance of kitchen equipment and informs the appropriate person if equipment requires repair. * Attend, and keep minutes of residents dining committee meetings and implement whenever possible. * Coordinate with the CRC, RCC and LEC for food related needs for marketing and activities. * Be familiar and comply with Highgate’s Team Member handbook, policies, procedures as well as state and local licensing guidelines. * Provide In-Service training to team members during monthly team meeting and as needed. * Ability to problem-solve. * Additional duties as assigned. STATE LICENSING RESPONSIBILITIES: * Knowledge, understanding and implementation of the state licensing guidelines pertaining to food preparation, serving temperatures, sanitation, storage, therapeutic diets and quality assurance etc. * Knowledge and understanding in promoting Resident/Personal Rights and the concept of personal choice. * Knowledge of identifying and reporting resident abuse. BUDGETARY RESPONSIBILITIES: * Keep a current budget flow sheet to monitor concurrent spending and stay within the PRD. * Make certain that staff hours, food, supplies and purchased services stay within budget guidelines. * Keep overtime to a minimum. ED must approve all scheduled overtime. MARKETING RESPONSIBILITIES: * Neat and professional in appearance. * Good communication, writing and interpersonal skills. * Build positive relationships with residents, resident families, staff and volunteers. * Prepare food items for activities and marketing events. DAILY ROUTINE: * Arrive and remain at work during the times designated by the ED. * Attend the morning stand-up meeting. * Follow-through with meal preparation as needed throughout the day. * Confer and verbally review potential areas of concern with Manor/Cottage/Chalet staff and the ED prior to leaving for the day. QUALIFICATIONS: * At least 21 years of age * Possession of/or ability to obtain, ServeSafe ,CPR and First Aid certification within thirty (30) days of hire * Current TB test * Possession of/or ability to obtain Food Handler’s Permit within thirty (30) days of hire * Proof of the ability to work in the US (I-9 form) within three (3) days of hire (required); adhering to renewal documentation regulations—if required * Health Screening and Finger printing (California and Arizona only) * Negative Criminal record/background statement * Ability to lift 50 pounds with assistance (see below Physical Demands). * Walking and lifting throughout the day (see below Physical Demands). * Ability to comply with Personnel Policies and Procedures Handbook as outlined above. * Ability to complete training/certifications within prescribed time frames by your supervisor. STANDARDS: * Residents will be treated with respect and dignity while providing care and protecting resident rights. * Team Members will not work under the influence of illegal drugs of alcohol. * Team Members will have passion for the work and promote the name of Highgate in a positive way. * Maintain a positive work atmosphere with residents, family, vendors and fellow Team Members, embracing the leadership role.