Dining Services Coordinator1
Sunrise Senior Living, Chicago, IL, United States
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Dining Services Coordinator I
role at
Sunrise Senior Living .
When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. You will build meaningful relationships with residents, their families, and team members, and gain joy in serving others.
Sunrise Senior Living was again certified as a Great Place to Work® by Activated Insights—the 8th time Sunrise has earned this top workplace designation.
Community: Sunrise of Willowbrook
Job ID: 2025-236597
Job Overview The Dining Services Coordinator I provides outstanding customer service, overall leadership, and management of the dining and hospitality operations. Responsibilities include food preparation and service per Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budget management, labor management, hiring, supervising, training, sanitation and safe food handling, inventory control, regulatory compliance, and resident communication.
Essential Duties Preparation and Food Service
Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs.
Post and display weekly and daily menus in accordance with Sunrise standards.
Complete and utilize production sheets to control food quality and portions.
Ensure adherence to modified diets, correct portioning of foods, and proper serving methods.
Prepare and serve meals on time and at the correct temperatures.
Train on and participate in front-of-the-house operations to ensure a positive customer experience.
Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated as applicable.
Support all special events with exceptional emphasis on marketing events.
Serve at least one (1) meal per week in Reminiscence and meet with the Reminiscence Coordinator (RC) to review service and preparation needs each day.
Resident Focus
Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then deliver snacks, beverages, and meals accurately and consistently.
Participate in monthly Resident Council Meetings and other identified food committee meetings.
Visit with residents during meal periods each day for feedback on menu.
Ensure coordination of staffing in dining room with Residential Care Coordinator before each meal.
Supplies Management and Risk Management
Adhere to established product order guide(s) and vendor programs.
Ensure compliance with Hazard Analysis and Critical Control Points (HACCP) and local health department regulations.
Maintain an adequate inventory of food and supplies including emergency supplies.
Partner with leadership team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety and promote Risk Management programs and policies.
Ensure that procedures and practices are enforced: Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.
Food Safety, Sanitation and Maintenance
Ensure compliance with local health department regulations and Sunrise standards.
Practice safe food handling to prevent contamination and/or an outbreak of food‑borne illness.
Maintain a clean, organized, and clutter‑free kitchen environment.
Complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served.
Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists.
Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment.
Financial Management
Understand and manage the department budget, including food, labor/labour, and other expenses.
Keep financial tools up-to-date and ensure budgeted allowances are maintained.
Review monthly financial statements and implement plans of action around deficiencies.
Process and submit monthly expenses and budget data timely.
Cooperate with the community team to achieve maximum staff economies and cross training.
Conduct regular inventories as defined by accounting guidelines.
Training, Leadership, and Team Member Development
Provide overall management of the department, including recruiting, hiring, training, and coaching.
Lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and in‑services.
Develop a working knowledge of state/provincial regulations and ensure compliance.
Complete team member staffing and scheduling according to operational and budgetary guidelines.
Conduct a daily review of time‑keeping practices and payroll reports to ensure all hours worked are recorded and properly paid.
Conduct timely performance appraisals with meaningful conversations.
Hold team accountable and correct actions, when necessary, with proper documentation.
Attend regular meetings as required: Stand‑Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement, and others as directed by the Executive Director.
Keep abreast of professional developments in the field by reading, attending conferences and training.
Maintain compliance in assigned required training and all training required by state/province or other regulatory authorities.
Perform other duties as assigned.
Core Competencies
Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests.
Strong written and verbal communication skills, including facilitation of small group presentations.
Competent in organizational and time‑management skills.
Demonstrates good judgment, problem‑solving, and decision‑making abilities.
Experience and Qualifications
Minimum of two (2) years’ experience supervising kitchen, food service, and dining room operations in a full‑service restaurant.
Ability to recruit, coach, and manage the performance of a kitchen/dining room staff.
Minimum two (2) years’ volume cooking experience and ability to cook three (3) to four (4) days per week and produce food at the required volume.
Current ServSafe® certification.
Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms.
Basic knowledge of nutrition and modified diets.
Proven ability to manage food and labor/labour budgets and achieve established targets.
Proficient in basic computer skills and programs with the ability to learn new applications.
Ability to work weekends, evenings, and flexible hours and be available for our customers at peak service delivery times.
About Sunrise Ready to take the next step and make a bigger impact than you ever imagined? As part of our team, you will help brighten the future for everyone at Sunrise and beyond. We celebrate the unique ways you bring moments of togetherness and joy to everyone you serve, and we offer benefits and growth opportunities that support your career and life.
Benefits
Medical, Dental, Vision, Life, and Disability Plans
Retirement Savings Plans
Employee Assistant Program / Discount Program
Paid Time Off (PTO), sick time, and holiday pay
myFlexPay to get paid within hours of a shift
Tuition Reimbursement
Discretionary and/or non‑discretionary bonuses based on position and performance.
Apply Today Learn why Sunrise Senior Living is a certified Great Place to Work®—apply today!
Pre‑Employment Requirements Employment with Sunrise is conditioned on completing and passing a drug test (excluding marijuana), participating in required testing (e.g., tuberculosis test, physical evaluation). Covid‑19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities.
Compensation Disclaimer Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).
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Dining Services Coordinator I
role at
Sunrise Senior Living .
When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. You will build meaningful relationships with residents, their families, and team members, and gain joy in serving others.
Sunrise Senior Living was again certified as a Great Place to Work® by Activated Insights—the 8th time Sunrise has earned this top workplace designation.
Community: Sunrise of Willowbrook
Job ID: 2025-236597
Job Overview The Dining Services Coordinator I provides outstanding customer service, overall leadership, and management of the dining and hospitality operations. Responsibilities include food preparation and service per Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budget management, labor management, hiring, supervising, training, sanitation and safe food handling, inventory control, regulatory compliance, and resident communication.
Essential Duties Preparation and Food Service
Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs.
Post and display weekly and daily menus in accordance with Sunrise standards.
Complete and utilize production sheets to control food quality and portions.
Ensure adherence to modified diets, correct portioning of foods, and proper serving methods.
Prepare and serve meals on time and at the correct temperatures.
Train on and participate in front-of-the-house operations to ensure a positive customer experience.
Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated as applicable.
Support all special events with exceptional emphasis on marketing events.
Serve at least one (1) meal per week in Reminiscence and meet with the Reminiscence Coordinator (RC) to review service and preparation needs each day.
Resident Focus
Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then deliver snacks, beverages, and meals accurately and consistently.
Participate in monthly Resident Council Meetings and other identified food committee meetings.
Visit with residents during meal periods each day for feedback on menu.
Ensure coordination of staffing in dining room with Residential Care Coordinator before each meal.
Supplies Management and Risk Management
Adhere to established product order guide(s) and vendor programs.
Ensure compliance with Hazard Analysis and Critical Control Points (HACCP) and local health department regulations.
Maintain an adequate inventory of food and supplies including emergency supplies.
Partner with leadership team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety and promote Risk Management programs and policies.
Ensure that procedures and practices are enforced: Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.
Food Safety, Sanitation and Maintenance
Ensure compliance with local health department regulations and Sunrise standards.
Practice safe food handling to prevent contamination and/or an outbreak of food‑borne illness.
Maintain a clean, organized, and clutter‑free kitchen environment.
Complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served.
Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists.
Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment.
Financial Management
Understand and manage the department budget, including food, labor/labour, and other expenses.
Keep financial tools up-to-date and ensure budgeted allowances are maintained.
Review monthly financial statements and implement plans of action around deficiencies.
Process and submit monthly expenses and budget data timely.
Cooperate with the community team to achieve maximum staff economies and cross training.
Conduct regular inventories as defined by accounting guidelines.
Training, Leadership, and Team Member Development
Provide overall management of the department, including recruiting, hiring, training, and coaching.
Lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and in‑services.
Develop a working knowledge of state/provincial regulations and ensure compliance.
Complete team member staffing and scheduling according to operational and budgetary guidelines.
Conduct a daily review of time‑keeping practices and payroll reports to ensure all hours worked are recorded and properly paid.
Conduct timely performance appraisals with meaningful conversations.
Hold team accountable and correct actions, when necessary, with proper documentation.
Attend regular meetings as required: Stand‑Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement, and others as directed by the Executive Director.
Keep abreast of professional developments in the field by reading, attending conferences and training.
Maintain compliance in assigned required training and all training required by state/province or other regulatory authorities.
Perform other duties as assigned.
Core Competencies
Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests.
Strong written and verbal communication skills, including facilitation of small group presentations.
Competent in organizational and time‑management skills.
Demonstrates good judgment, problem‑solving, and decision‑making abilities.
Experience and Qualifications
Minimum of two (2) years’ experience supervising kitchen, food service, and dining room operations in a full‑service restaurant.
Ability to recruit, coach, and manage the performance of a kitchen/dining room staff.
Minimum two (2) years’ volume cooking experience and ability to cook three (3) to four (4) days per week and produce food at the required volume.
Current ServSafe® certification.
Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms.
Basic knowledge of nutrition and modified diets.
Proven ability to manage food and labor/labour budgets and achieve established targets.
Proficient in basic computer skills and programs with the ability to learn new applications.
Ability to work weekends, evenings, and flexible hours and be available for our customers at peak service delivery times.
About Sunrise Ready to take the next step and make a bigger impact than you ever imagined? As part of our team, you will help brighten the future for everyone at Sunrise and beyond. We celebrate the unique ways you bring moments of togetherness and joy to everyone you serve, and we offer benefits and growth opportunities that support your career and life.
Benefits
Medical, Dental, Vision, Life, and Disability Plans
Retirement Savings Plans
Employee Assistant Program / Discount Program
Paid Time Off (PTO), sick time, and holiday pay
myFlexPay to get paid within hours of a shift
Tuition Reimbursement
Discretionary and/or non‑discretionary bonuses based on position and performance.
Apply Today Learn why Sunrise Senior Living is a certified Great Place to Work®—apply today!
Pre‑Employment Requirements Employment with Sunrise is conditioned on completing and passing a drug test (excluding marijuana), participating in required testing (e.g., tuberculosis test, physical evaluation). Covid‑19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities.
Compensation Disclaimer Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).
#J-18808-Ljbffr