• Dining Room Lead

    Job Locations US-MA-Williamstown
    Requisition ID
    Position Category
    Position Type
    Full-Time (37.5+)
  • Overview

    Sweetwood of Williamstown Independent Living Community-Williamstown, Ma.


    Independent Living

    Long Term Care


    The Dining Room Lead Position is responsible for the day to day coordination and oversight of all Dining Locations in the center. This also includes catering and special event planning.


    1. Assist the Culinary Services in planning, developing, organizing, implementing, evaluating, & directing the Culinary Services department, its’ programs and activities

    2. Assists the Culinary Services Director in Coordinating Culinary Services with other departments (i.e. Activities, Nursing, Social Services, etc)

    3. Assist in the recruitment, interviewing, and selection of Wait Staff as directed by the Culinary Services Director and or Administrator

    4. Determine departmental staffing requirements necessary to meet the Culinary Services department needs and assign a sufficient number of personnel for each shift

    5. Schedule department work hours (including vacation and holiday schedule), personnel, work assignments, etc. to expedite work as directed by the Culinary Services Director and the Administrator

    6. Assist the Culinary Service Director with Time and Attendance Tasks

    7. Delegate administrative authority, responsibility, and accountability to other Culinary Services personnel as deemed necessary to perform their assigned duties (ie. Wait Staff and Utility)

    8. Assist the Culinary Director with Counsel/Discipline of Culinary Services personnel (Wait Staff) as requested or as necessary.

    9. Make daily dining location rounds to assure that Culinary Services personnel are performing required duties and assure that appropriate Culinary Services procedures are being rendered to meet the needs of the facility.

    10. Conduct pre-meal dining room rounds in all locations to ensure dining room presentation meets the Culinary Standards for the center.

    11. Lead a pre-meal briefing with Wait Staff and Chef to educate staff on the menu.

    12. Meet and greet residents upon entering the dining room. Complete Dining Room Attendance for each meal.

    13. Participate in department personnel evaluations in accordance with the company policies & procedures.

    14. Assure that all dining locations are maintained in a clean and sanitary manner

    15. Insure that Culinary Services personnel follow established department policies & procedures including appropriate dress codes.

    16. Make periodical rounds to check equipment and insure it is in good working condition

    17. Insure that department personnel operate equipment in a safe manner

    18. Assist support services in developing, implementing, and conducting in-service programs in conjunction with Culinary Services department

    19. Insure that department personnel are trained to use labels, and MSDS to recognize hazards and follow appropriate protective measures

    20. Attend department head meetings when directed by the Culinary Services Director and or the Administrator

    21. Make department adjustments in order to conform to the approved budget or as may be dictated by an analysis of the monthly operating statements

    22. Maintain current and up-to-date residents profiles including name, diet order, food preferences and allergies

    23. Process diet changes and new diets as received from nursing services

    24. Insure that menus are maintained and filed in accordance with company policies & procedures

    25. Visit new residents on day of move in to obtain diet history, preferences and to educate residents on Culinary Meal Service.(times, seating, sample menu etc)

    26. Periodically visit residents to evaluate the quality of meals served, like/dislikes, etc.

    27. Maintain a Seating Chart / Diagram

    28. Interview residents/family members to obtain diet history

    29. Make daily rounds in department to ensure that all sanitary codes are adhered to.

    30. Frequent dining room audits to review presentation of furniture, linen, walls, floors, windows and work with Culinary Service Director and Administration on corrective action

    31. Frequent Satisfaction Surveys and review with Culinary Service Director to develop Plan of Action




    High-school diploma

    Necessary certification required by the state; ie ServSafe


    Professional Experience

    1. Healthcare experience preferred

    2. Must have previous cooking experience

    3. Must have prior experience with bulk food ordering and planning and excecuting catering

    4. 2 years managerial experience

    5. Supervisory experience in dining room / front of the house operation.

    6. Must be able to read, write, speak, & understand the English language



    License Required / Type

    None, ServSafe


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