Dining Services Coordinator 1

About the position

The Dining Services Coordinator I at Sunrise Senior Living is responsible for overseeing the dining and hospitality operations within the community. This role emphasizes outstanding customer service, food preparation, dietary modifications, financial management, and team leadership to ensure high levels of resident satisfaction and compliance with health regulations.

Responsibilities

• Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs.
• Post and display weekly and daily menus in accordance with Sunrise standards.
• Complete and utilize production sheets to control food quality and portions.
• Ensure adherence to modified diets, correct portioning of foods, and proper serving methods.
• Prepare and serve meals on time and at the correct temperatures.
• Actively train on and participate in front-of-the-house operations to ensure a positive customer experience.
• Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable).
• Actively support all special events with exceptional emphasis on marketing events.
• Serve a minimum of one meal per week in Reminiscence and meet with the Reminiscence Coordinator to review service and preparation needs each day.
• Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences.
• Actively participate in monthly Resident Council Meetings and other identified food committee meetings.
• Visit with residents during meal periods each day for feedback on menu.
• Ensure coordination of staffing in dining room with ALC before each meal.
• Adhere to established product order guides and vendor programs.
• Ensure compliance with HACCP and local health department regulations.
• Maintain an adequate inventory of food and supplies including emergency supplies.
• Partner with leadership team to ensure community compliance with OSHA requirements.
• Ensure compliance with local health department regulations and Sunrise standards.
• Practice safe food handling at all times to prevent contamination and/or an outbreak of food borne illness.
• Maintain a clean, organized, and clutter-free kitchen environment.
• Complete and maintain accurate food production records including safe cooking and holding temperatures.
• Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs.
• Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment.
• Understand and manage the department budget, including food, labor, and other expenses.
• Keep financial tools up-to-date and ensure budgeted allowances are maintained.
• Review monthly financial statements and implement plans of action around deficiencies.
• Process and submit monthly expenses and budget data timely.
• Coordinate with the community team to achieve maximum staff economies and cross training.
• Conduct regular inventories as defined by accounting guidelines.
• Provide overall management of the department, including recruiting, hiring, training, and coaching.
• Lead and participate in daily and monthly team member meetings and trainings.
• Develop a working knowledge of state regulations and ensure compliance.
• Conduct a daily review of timekeeping practices and payroll reports.
• Conduct timely performance appraisals with meaningful conversations.
• Attend regular meetings as required and maintain compliance in assigned required training.

Requirements

• Two to three years' experience supervising kitchen, food service and dining room operations in a full-service restaurant.
• Ability to recruit, coach, and manage the performance of kitchen/dining room staff.
• Minimum two to three years volume cooking experience and ability to cook three to four days per week.
• Current ServSafe certification.
• Basic knowledge of nutrition and modified diets.
• Ability to delegate assignments based on skills, roles, and interests.
• Written and verbal skills for effective communication.
• Proven ability to manage food and labor budgets and achieve established targets.
• Competent in organizational and time management skills.
• Demonstrates good judgment, problem solving, and decision-making skills.
• Proficient in basic computer skills and programs.

Nice-to-haves

• Experience in a senior living or healthcare environment.
• Knowledge of local health department regulations.
• Experience with budget management and financial reporting.

Benefits

• Paid holidays
• Health insurance
• Dental insurance
• Paid time off
• Vision insurance
• Employee discount
• Retirement plan