Brookdale Senior Living

  • Dining Services Coordinator

    Job Locations US-KS-Shawnee
    Community Operations
    Requisition Post Information* : External Company URL
    Location : Name
    Brookdale Shawnee
    Location : Address
    11400 W 65th Street
    Location : Location
  • Overview

    Every day is an opportunity for our associates to deeply connect with people in a profound and personal way. Our associates are the core of our mission and we know that offering them genuine rewards and heart filling job satisfaction is the key to our success as a company. Here you’ll find opportunities to grow your career at any level whether you have direct contact with resident or support someone who does, and be inspired personally. With over 60,000 associates, there’s a place for you to make a difference in lives of the families we serve throughout our continuum of care.


    Plans, directs, and coordinates activities of the dining services department, and provides food services for residents
    and employees.


    1. Establishes departmental regulations and procedures in conformance with administrative policies. Develops standards for organization and supervision of dining services. Maintains quality dining services within the prescribed budget.
    2. Determines quality and quantity of food required; plans menus and controls food costs.
    3. Prepares food (including sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner.
    4. Works closely with divisional dining services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.
    5. Oversees the food preparation and cooking, to ensure meals are prepared according to company standards.
    6. Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
    7. Prepares cleaning schedule, production worksheet and staff schedules.
    8. Maintains inventory of food and nonfood items.
    9. Orients and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
    10. Develops and directs cost control system; prepares and submits department budget to Director Dining Services/Executive Director.
    11. Maintains appropriate documentation in resident's medical records.
    12. Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
    13. Ensures safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.
    14. Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.
    15. May directly supervise employees in the dining services department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


    This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.


    Education and Experience
    High school diploma or general education degree (GED) preferred; two to four years experience in commercial
    kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience. Prior
    experience leading the work of others is preferred.


    Certifications, Licenses, and Other Special Requirements
    Current ServSafe Certification required. Obtain/hold any local, state and/or county required food
    handling/sanitation licenses and/or certificates. ACF Certified Culinarian (CC) preferred.


    Management/Decision Making
    Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves
    problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle
    them personally.


    Knowledge and Skills
    Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of
    the work environment and process. Has working knowledge of the organization. Ability to organize and motivate
    the work of other servers. Familiarity with Microsoft Windows, Microsoft Office and E-mail. Basic typing skills
    essential. A basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management is


    Physical Demands and Working Conditions


    • Standing
    • Requires interaction with co-workers, residents or vendors
    • Walking
    • Sitting
    • Occasional weekend, evening or night work if needed to ensure shift coverage.
    • Use hands and fingers to handle or feel
    • Reach with hands and arms
    • Possible exposure to communicable diseases and infections
    • Climb or balance
    • Stoop, kneel, crouch, or crawl
    • Talk or hear
    • Taste or smell
    • Exposure to latex
    • Ability to lift: Up to 50 pounds
    • Possible exposure to blood-borne pathogens
    • Possible exposure to various drugs, chemical, infectious, or biological hazards
    • Subject to injury from falls, burns, odors, or cuts from equipment
    • Vision


    Brookdale is an equal opportunity employer and a drug-free workplace.


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