Assistant Director of Food & Beverage

Trinity Landing is seeking a full-time Assistant Director of Food & Beverage. This role supports large events and may require weekend availability as needed. The pay range is up to $27 per hour.

Position Summary

The Assistant Director of Dining Services supports the Director of Dining Services in the efficient, complaint, and orderly operation of the Dining department. In the Director’s absence, or as assigned, this position may perform duties typically handled by the Director.

Essential Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this role.

1. Assist the Director in ensuring the kitchen operates in an orderly manner and meets health, safety, and regulatory requirements.
2. Visit residents to determine food preferences and periodically evaluate dining and food service.
3. Process diet changes and new diet orders; communicate with residents and family members regarding diet requirements as needed; and ensure meals are served accurately according to physician orders.
4. Support employee selection, training, coaching, supervision, and performance evaluation for dining services staff.
5. Help maintain equipment in good repair through supervision, reporting, and follow-up.
6. Coordinate dietary services with other departments and consult with the Consultant Dietician as appropriate.
7. Represent the Dining Services department on institutional committees as assigned.
8. Participate in clinical documentation when trained and assigned, including nutritional care plans, care plan meetings, progress notes, and observations related to residents’ nutritional status.
9. Participate in continuing education and assist the Director with staff education as needed.
10. Complete other duties necessary to support the orderly operation of the facility.

Supervisory Responsibilities

This position supervises Dining Services staff.

Qualifications

Minimum Requirements

• Education: High school diploma or equivalent.
• Experience: Previous food industry experience in a health care environment.
• Communication: Effective verbal and written communication skills.
• Technology: Knowledge of Microsoft Office software, including Word, Excel, and PowerPoint.

Equipment Knowledge

The successful candidate should have the knowledge and technical skills needed to operate standard dining services equipment, including:

• Stoves, ovens, convection ovens, and microwave ovens
• Toasters, blenders, mixers, kitchen utensils, and knives
• Coffee machines and urns, juice machines, and meat slicers
• Steamers, steam tables, and kettles
• Dishwashers, dryers, pot sinks, and related sterilizing equipment
• Food scales, transport carts, and cleaning equipment

Licenses, Certifications, and Specialized Knowledge

Candidates should be knowledgeable about local health regulations and state laws related to dining services and food preparation.

Preferred Qualifications

• Previous supervisory experience.

Working Conditions and Physical Requirements

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to move throughout the facility.
• Ability to lift and carry a minimum of 35 pounds.
• Ability to bend, stoop to the floor, and reach overhead.

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