The simple act of caring is heroic.
The Masonic Homes of California is a continuing care retirement community that also offers social services outside of our campuses. We are committed to a culture of person-centered care that makes a profound difference in the lives of our clients. We call this the Masonic Homes Way, and it is founded upon the pillars of Safety, Personal Connection, Experience, and Efficiency. From our line staff to our leaders, we strive to demonstrate excellence in serving our clients and place value on high quality job performance, professional development, workplace safety and client and employee satisfaction. We are team-oriented, caring and honest. We are dedicated to disciplined innovation and continuous quality improvement and are committed to sharing our knowledge and attracting the best and brightest talent.
Dining Services Director is responsible for maintaining necessary food and supplies inventories while maintaining a proper balance between product quality and price. Works closely with the Executive Chef and confers with vendors to obtain product or service information, such as price, availability, and delivery schedule. In conjunction with management team, selects products for purchase by testing, observing, or examining items. Oversees the storeroom operation while maintaining a safe and sanitary environment. Ensures proper ordering, receiving, storing, and inventorying of supplies and food for tray line, production, employee cafeteria, and catering. Takes regularly scheduled inventory and reports according to management expectations for reports. Utilizes online ordering and uses excel and word to manage reports and communication with staff and vendors.
- Purchase food and supplies for dining services according to menus, catering needs and other supplies, in order to ensure that any and all items needed to perform daily operational procedures are available.
- Work closely with Executive Chef to partner with vendors in order to achieve good working relationships.
- Analyze pricing to achieve cost savings and recommend purchasing options to maximize quality and value.
- Responsible for maintaining purchasing orders, invoices and other paperwork related to purchasing and inventory control systems.
- Responsible for the rotation of food products (First In, First Out philosophy) to achieve maximum shelf life, compliance with regulations related to inventory and expiration dates.
- Receives and inspects products, takes temperature of TCS (temperature control for safety) foods and refuses product that does not meet quality, temperature and packaging standards. Contacts vendors and obtains credits or refunds due. Maintains damaged/dented can storage and notifies vendor of damaged goods to obtain credit.
- Establish and maintain order and cleanliness in the dry storage areas, the walk-in coolers, and freezers.
- Accepts responsibility for the sanitation and cleanliness of the dry storage areas and walk-ins immediately following the receiving and storing of all items to those mentioned areas. Must maintain established standards of sanitation throughout the operation.
- Maintains strict adherence to department purchasing policies.
- When taking an inventory prior to placing orders, must inform the Executive Chef of current par levels.
- Interacts closely with dining service staff and other departments as needed to provide quality product, timely delivery, and inventory control.
- Monitors storerooms for sanitation and pest control, completing regularly schedule inspection reports. Controls food cost through appropriate storeroom management of supplies, correct dating methods, effective purchasing procedures and maintaining proper par levels.
- Advises management staff of pricing changes, increases and decreases, product availability and market fluctuations.
- Coordinates and assists with special events as needed.
- Maintains departmental budgets and performs physical count of all inventory items. Performs a monthly inventory on all food and beverage items.
- To perform all duties toward the goal of maximizing corporate profit.
- Attends mandatory training sessions and applies all applicable procedures as needed.
Requirements
- 5 years prior experience in purchasing role required.
- Extensive catering experience is a plus.
- High volume, complex foodservice operations experience-highly desirable.
- Hands-on chef experience beneficial.
- Able to read, analyze, and interpret appropriate documents.
- Strong analytical and problem solving skills.
- Able to define problems, collect data, establish facts, and draw valid conclusions.
- Strong customer service, interpersonal and communication skills.
- Self-motivated