Director of Dining Services at Primrose Retirement Communities in Kansas City, Missouri

Job Description:

Full-time; Days, Evenings

If you’re passionate and committed to the culinary craft and are looking for that work-life balance that you’ve heard so much about, we may be your new home. Primrose Retirement Communities are currently in 19 states with over 40 properties.  We are dedicated to our resident’s quality of life. Through the kitchen you will have the ability to influence their state of mind and the joy they feel every day. This responsibility is held in high regards and essential from our chefs. Creativity and the willingness to adapt to our residents’ needs is a must.

PRIMARY RESPONSIBILITY

Able to perform designated work and cleaning routines for the dietary/kitchen department. Overall supervision and responsibilities of Kitchen duties and staff including menu planning, food orders, staff training and managing work schedules.

SPECIFIC RESPONSIBILITY

• Perform defined work routines, using various dietary utensil supplies and equipment assigned by the Manager or Owners.


• Follow established reporting protocol:




• Inform manager of supply and equipment needs.


• Any damaged fixtures, equipment, or repair needs.


• Unsafe or malfunctioning equipment.


• Any conditions conducive to controlling insects, rodents or other vermin.




• Attend scheduled staff meetings


• Work a rotating weekend schedule


• Attend any in-service educational programs recommended by the Manager


• Follow defined safety codes while performing all duties. Documentation of water, refrigerator and freezer temperatures required by the state. Responsibility and making sure all state Policies are followed


• Follow all Infection Control procedures


• Understand facility's fire and disaster plans and follow established procedures during drills and actual emergencies


• Be knowledgeable of all federal, state, and facility's rules, regulations, and policies and procedures


• Perform any other duties or special assignments as directed by the Manager of Dietary Manager and/or other management


• Making sure all meal counts are done and followed each week and recorded correctly.