The overall purpose of this job is to support the Director of Dining & Culinary Operations, Executive Chefs and Dining Room Managers in all facets of food services operations within Immanuel. The Dining Services Consultant will develop, guide and advise on best practices within the dining and culinary department. Is responsible for knowing the distinct aspects of the dining experience at each individual Community to ensure exceptional food and service while remaining complaint with policies, procedures and state food safety and health regulations. Assist the Executive Director's and staff members in areas of compliance, change management, process improvement, staff education and training. The primary responsibilities of this job include consulting, compliance, training, ensuring resident/participant satisfaction, special event assistance, menu creation and other Community support as needed. Supports and lives out Immanuel's Mission and CHRIST Promises.
Key Responsibilities and Duties of the Job
Consulting & Advising
Training & Guidance
Resident & Participant Satisfaction
Menu Development & Recipe Management
Collaborates with the Corporate Executive Chef on menu development and recipe management including:
- Associate's degree in culinary arts, hospitality or a related field is required.
- Advanced certification or degree in Culinary Arts is preferred.
- Equivalent years of experience may substitute for education requirement.
- Six (6) years of culinary, food service or related experience is required.
- Four (4) years of managerial experience is required.
- Equivalent years of education may substitute for experience requirement.
- ServeSafe Certification is required.
- Training for Intervention Procedures (TIPS) Certification required or ability to obtain within 6 months of hire.
- Certified Dietary Manager is preferred.
- Reliable transportation as some travel between locations is required.
- Experience or knowledge in healthcare or senior living services is helpful.
KSA- Knowledge Skills and Abilities-
- Knowledge and application of sanitation, foodborne illness, and cross contamination policies and procedures.
- Knowledge of food code and Department of Health & Human Services (DHHS) assisted living standards and regulations related to food service production.
- Knowledge of food preparation in casual-fine dining venues.
- Knowledge of dining services/customer service aspect of casual-fine dining venues.
- Skills in written and oral communication.
- Skills in conflict resolution.
- Skills in food preparation, i.e. cooking from scratch, following menus and recipes.
- Skills in food presentation exemplifying creative and aesthetically pleasing dishes.
- Skills in verbally communicating with others in a compassionate and professional manner, including residents and their families.
- Skills in hiring, training, and managing kitchen services employees.
- Ability to learn, understand, and comply with food code rules and regulations, and DHHS rules and regulations for dietary programming in assisted living.
- Ability to cordially serve seniors and staff, show compassion, listen, and be respectful of residents' and staff needs.
- Ability to flexibly adjust to changing work tasks.
- Ability to be patient with residents and employees.
- Ability to foster collaborative working relationships.
- Ability to creatively problem solve.