The Director of Dining Services leads the execution of the signature dining services program at the community. Provides friendly, responsive service to create an exceptional dining experience for all of our residents. Dining Services Director's primary objective is to exhibit the core values of Isle of Cedar Ridge and provide a memorable dining experience for the residents. This is a critical role within the Isle of Cedar Ridge community leadership team and allows for the opportunity to create a dramatic and positive impact on our residents' ability to live an active, vibrant life.

This business venture has included organizing employees to serve customers in their homes for contracted periods of time as well as single meal or special occasion preparation. This includes providing event, party, and holiday catering services. Hiring, training, menuplanning, food purchase, and food consumption estimation are vital. Sample dishes are prepared for tastings. Both include delivering prepared meals or preparing on location. Menus are tailored to the customer’s order. This position may accommodate one to hundreds. Safe food handling and customer satisfaction are priority.

This position coordinates activities of and directs hiring, training, and time keeping of cooks and other kitchen staff at multiple locations who engage in preparing and cooking meals in assigned buildings to ensure efficient food service. The position includes menu planning and utilization of food surplus, consideration of number of guests being served, market conditions, popularity and preference of dishes, and proper rotation of menus and recipes. The position entails estimating food consumption to make educated purchases and/or requisitions for food and kitchen supplies. It is necessary to review menus on a consistent basis, analyze recipes and portion size for modifications that benefit the business, and to determine food, labor, and other costs for the kitchen, in conjunction with the accounts payable department. The position supervises cooking staff and other kitchen personnel while coordinating their assignments to ensure economical and timely food production and building operations. It is necessary to observe, and facilitate, methods of food preparation, cooking, portion size, and garnish to ensure appropriate production. This position allows for the implementation of new recipes and dishes. The position is also responsible for establishing and enforcing nutrition and sanitation guidelines in the kitchen, pantry, and storeroom, maintaining a budget, inventory management, quality service, overall cost control and safe food handling.