Presbyterian Villages of Michigan, a faith-based, premier nonprofit organization providing senior living and services in Michigan, has a great opportunity to join our executive leadership team as the  Vice President of Dining Services.  We invite you to help us create new possibilities for quality living for the seniors we serve.

The Vice President of Dining Services is responsible for the overall strategic direction of system-wide dining services and experience.   Works collaboratively with operational executive leadership for planning, purchasing, training, and implementing a quality service experience for residents.  Ensures that all dining services, chefs, and cooks have been trained, on meal selection, presentation, and experience is aligned with the mission and vision of PVM.  Regular travel throughout Michigan to PVM communities required.

To expedite your interest, please visit www.pvm.org to upload resume and complete application, including compensation expectations.

Leadership

1. Ensure professional oversight of all dining programs resulting in financial efficiencies, quality measures, consistent systems across the communities, on-going dining specific training and home office support.
2. Responsible for the discovery, design, development and implementation of innovative, new, and modified systems, equipment, tools and processes that simplify food service operations and improve overall operational and fiscal performance.
3. Develop and implement a comprehensive meal service strategy aligned with the overall strategic direction of PVM, including short-term and long-term goals, financial targets, and performance indicators for the dining services program.
4. Analytical skills and problem solving that drives innovative solutions to complex situations through collaboration with a variety of system-wide colleagues and stakeholders.
5. Recruit, delegates to, directs, coaches, evaluates, and terminates direct reports in collaboration with operational leadership.
6. Participates in performance evaluations, and provides on-going feedback for dining leadership staff.
7. Accountable for working closely with operational leadership to execute an innovative food service program.
8. Plans, review, and approve menus/recipes developed by chefs.
9. Oversees the coordination of special events related to dining services, not limited to layout, set up, presentation, menu selection, dining service.
10. Establishing food management processes and reporting.
11. Oversees the development and systematic approach to dining, including proposing innovative approaches to the complexity of dining rooms that are spread out, as well as quality issues with transporting meals / service stations.
12. Monitor the programs with consistent in person visits to communities with dining services, including developing satisfaction metrics, financial and performance goals.

Budgeting, Purchasing, and Planning

1. Establish vendor relationships and negotiate contracts to secure the best pricing and quality of ingredients and supplies.
2. Develop food purchasing quality standards while controlling financial expenditures.
3. Establish food purchasing expenditure goals for unit-specific chefs.
4. Research and develop new recipes, evaluate new or updated product lines and trends beneficial for senior dining.
5. Develop and implement methods and techniques to improve food quality, portion control, production methods, and presentation.
6. Regularly review compliance of budgets related to dining services.

Dining Experience/Menu Planning and Culinary Innovation

1. Partner with Executive Directors and Administrators in executing a vision for a resident and community-centered model of quality service for all villages with dining services.
2. Collaborate with dining services leadership in developing initiatives that aid in creating diversity in meal options appealing to seniors.
3. Review, analyze, and develop a plan of action based on responses from resident surveys related to meals and food service.
4. Stay abreast of industry trends and culinary innovations to enhance the dining experience and maintain excellence in food, beverage, and dining experience.
5. Elevate the quality of the program at each location, as well as extending hours / availability to increase residents participation to regularly utilize the dining program.

Training and health and safety

1. Develop policy and providing instruction, training, and demonstration of expectations related to meal prep and presentation to dining services leadership, including chefs and food service staff to enhance food service experience.
2. Develop culinary skills and service excellence skills of dining leadership and staff through instructional courses and experiential learning opportunities.
3. Ensure that all dining leadership and staff have ServSafe and other appropriate food handler certification.

Compliance, Health, and Safety:

1. Ensure compliance with all health, safety, and sanitation regulations related to food handling and service, including State and Federal food and health regulations.
2. Implement and enforce standardized operating procedures to maintain consistent high standards of food safety and hygiene.
3. Ensure that all commercial kitchen appliances are in compliance with State standards
4. Investigate complaints related to food management and services with a focus on effective resolution and solutions.

Other

1. Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.
2. Follow established policies and procedures including but not limited to:
   • Presbyterian Villages policies and procedures.
   • Safety policies and procedures.
   • Federal, state and local regulations.
3. All other duties as assigned

Education

Bachelor’s Degree in culinary arts, food management, restaurant management, business management or related experience and/or training; or equivalent combinations of education and experience commensurate with a Bachelor’s degree.

Previous Experience

• 15 or more years of management experience in a similar or related job
• 15 years or more experience in senior living, aging services and long term care, non-profit organizational experience preferred.
• Strong business acumen, business maturity, organizing & planning, influence, visioning, constructive conflict skills, and experience with food service talent development

Computer Skills

• High level of proficiency/literacy in computer systems/applications, as well as Microsoft suite of products
• Experience with software programs related to food order service, food service information systems

Communications/Interpersonal Skills

• Ability to communicate professionally and tactfully with all levels.
• Ability to quickly assess and address emergency and non-emergency situations calmly and professionally.
• Ability to read and interpret documents, writing routine reports and correspondence
• Ability to interact and speak effectively before groups of residents, employees,

Certificates & Licenses

• Valid ServSafe Certification
• Certification in programs related to culinary, hospitality, service
• Valid driver’s license and reliable transportation.

Other Requirements

• Working knowledge of community based and supportive services and other resources for older adults, especially for life plan communities/continuing care retirement communities, affordable housing and home/community based services
• Knowledge of the aging process, older adult services, disability services, as it relates to nutritional meals
• Ability to work flexible hours including evenings and weekends if necessary

Physical Skills/Requirements

• Reading, use of fingers, use of close vision, hearing, standing, walking, sitting, driving and talking.

To expedite your interest, please visit www.pvm.org to upload resume and complete application, including compensation expectations.