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Dining Operations Manager - Full Time Days - Immanuel Home Office

Immanuel locationOmaha, NE
146 positions

Web Mktg Technology Specialist

Immanuel locationOmaha, NE
146 positions
info linkReport a probelm Originally Posted : May 27, 2021 | Expires : June 26, 2021


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Job Location
Omaha, NE, United States



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 Areas

Key Responsibilities and Duties of the Job

Consulting & Advising


  • Assists the Director of Dining & Culinary Operations as directed regarding Dining Services initiatives, project implementation and standard practices throughout the Communities and Centers.
  • Consults with Executive Chefs, Dining Room Managers, Sous Chefs and Lead Cooks in the areas of kitchen management, staff management and operating procedures.
  • Serves as a resource for Dining Services.
  • Attends and participates in community dining staff performance meetings as requested by Executive Chefs or Dining Room Managers.
  • Acts as the interim Dining Room Manager or Executive Chef in the event of a vacancy, vacations or leaves of absence.
  • Assists with managing kitchen and dining room staff when in an interim role or on a requested basis.
  • Communicates any staff performance concerns to the Executive Chef or Dining Room Manager.
  • Maintains a company-wide quarterly newsletter to communicate information specific to the dining & culinary department.



  • Conducts mock surveys in conjunction with the Health Care Services team both yearly and quarterly; makes recommendations for improvement based on survey results.  
  • Develops procedures for proper kitchen equipment use.
  • Assists in developing Standard Operating Procedures (SOP's) for Dining & Culinary Services that fall within the guidelines of the organization and best practices within the Communities and Centers; ensures SOP's are followed.  
  • Establishes and maintains standards for service, safety and sanitation for Dining Services across business lines.

Training & Guidance


  • Advises in staff development, onboarding and on-going training.
  • Sets standards for development, education, training and working with kitchen staff to ensure quality standards are met or exceeded.
  • Coordinates ServSafe trainings with Communities and Centers and ensuring Executive Chef and Dining Room Managers certifications remain active.
  • Ensures all Immanuel kitchen and dining staff attend a ServSafe Food Handler class annually.
  • Leads Responsible Beverage training and certification for staff.

Resident & Participant Satisfaction


  • Ensures resident and participant satisfaction is highly valued.
  • Communicates and listens to resident concerns, wants likes and dislikes to ensure a high degree of resident satisfaction.
  • Monitors, reports and takes corrective action regarding resident complaints.
  • Works with the Director of Dining & Culinary Operations, Executive Chefs and Dining Room Managers to exceed the needs of residents and participants.

Menu Development & Recipe Management


Collaborates with the Corporate Executive Chef on menu development and recipe management including:

  • Preparing menus for Immanuel Pathways and Eastern Nebraska Office on Aging (ENOA) meals.
  • Working with the Registered Dieticians and outside resources to ensure menus meet dietary guidelines.
  • Working closely with Executive Chefs to complete menus for the Communities and cook-to-order processes.
  • Maintaining recipe files to ensure they can easily be read, understood and followed by kitchen staff in the Communities and Centers.
  • Working with the Executive Chefs to complete presentation photographs for recipes.
  • Maintaining and updates photos as necessary for recipe changes.
  • Completing recipe books for Immanuel Pathways and ENOA for each menu cycle on a quarterly basis; update menu books as needed with menu changes.
  • Completing recipe books for the Communities for each menu rotation; update recipes as needed or if adjustments need made.  



  • Attends conferences and network with peers in both the culinary and senior living industries.
  • Continues to enhance culinary and senior living knowledge utilizing educational opportunities.
  • Performs other duties as assigned or requested.



  • 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.

Other Requirements

  • 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.

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