The Franklin Companies is an industry leading firm that specializes in the development, construction and management of high quality senior living — our Franklin Park® communities — and multi-family residential properties — the Artisan affordable apartment communities.

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Dining Services

Read detailed descriptions of all Franklin Companies jobs.


Assistant Dietary Manager

Assists the Director of Food and Beverage in operating the dietary department to ensure that it meets or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations. Has primary responsibility for ensuring that residents and guests have a pleasant dining experience. Reports directly to Director of Food and Beverage and manages department in director’s absence.

PRIMARY DUTIES AND RESPONSIBILITIES:

  • Completes opening and/or closing duties/checklists in a timely fashion as scheduled.
  • Helps director maintain adequate inventories of foods and supplies from company-approved vendors. Places orders as directed.
  • Monitors set-up, maintenance, cleanliness and safety in dining areas. Ensures that food is delivered to dining rooms on time. Visits with residents in one or more dining room at each meal to ensure quality of service.
  • Assists in fostering residents’ independence with eating by taking the time to know the residents and providing adaptive equipment when needed.
  • Responds to resident/family concerns according to company policies and procedures: determines cause of any lapses in service and provides direction/correction to staff. Works with other department(s) as situation demands. Follows up with resident/family. Keeps director informed.
  • Helps director maintain clean, organized and safe kitchen environment.
  • Types and posts daily menus for dining rooms according to cycle menus.
  • Assists in selecting and hiring new employees.
  • Schedules department personnel to ensure adequate staffing for regular duties as well as special events. Manages absences and time off requests. Controls overtime expense. Assists director and business office manager with any personnel questions or problems.
  • Trains new employees (and re-trains long-time employees as needed) in safety issues, emergency response, infection control and safe practices. Understands and can lead fire drills and evacuation procedures.
  • Helps insure that all dietary staff abide by sanitation and safety regulations and perform their duties as required.
  • Ensures appropriate handling of on-the-job injuries and accidents.
  • Able to fill in for all positions as needed: cook, server and dishwasher.
  • Attends required community meetings and trainings.
  • Performs other duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

  • Able to read, write, speak and understand the English language. Bilingual in Spanish a plus.
  • Able to communicate and interact effectively with all levels of employees, management, residents, family members and outside contacts
  • Knowledge of state food-handling and kitchen regulations
  • Strong supervisory skills: previous supervisory experience required
  • Able to work at a rapid pace while maintaining attention to details
  • Must be able to work flexible hours and be able to adjust to the changing needs of the community
  • Must be able to tolerate pressure and work calmly and efficiently during busy times
  • Must show enthusiasm for the job, and be considerate, patient and willing to help out fellow employees.

EDUCATION AND KNOWLEDGE REQUIREMENTS:

  • Minimum high school diploma or GED. Associate or Bachelor’s degree preferred
  • Food Manager Certification must be completed within 6 months of hire
  • Minimum one year experience as a chef/cook
  • Minimum one year experience in supervision or management
  • Current food service sanitation certificate
  • Strong computer skills, including Outlook, Word and Excel

PHYSICAL REQUIREMENTS:

Must be able to

  • Stand and/or walk up to eight (8) hours/day
  • Sit up to two (2) hours per day
  • Frequently lift/carry up to 30 pounds
  • Frequently support up to 50 pounds
  • Frequently kneel, bend and reach
  • Use sharp instruments, cooking surfaces, chemicals, and food prep machines in a safe manner

Position is subject to exposure to infectious diseases, substances, odors, etc. throughout the day.


Cook

The cook’s primary responsibility is preparing menu items from scratch according to approved recipes, in an appetizing and appealing manner, and modifying individual portions for clients with special diet requirements. Cooks also create new menus and recipes in partnership with the Director of Food and Beverage. Additional duties include supervising line and prep cooks, helping train servers and dietary aides in presentation, inventory control, and maintaining a clean, organized, and safe kitchen environment.

PRIMARY DUTIES AND RESPONSIBILITIES:

  • Identify and report food and supplies needed for the next week’s menus
  • Assist in the receiving, rotation, and storage of products
  • Prepare entrees, side dishes, breads, desserts and other menu items according to approved recipes, in accordance with nutritional guidelines, regulations, and residents‘ individual prescribed diets and food preferences
  • Oversee work of prep, line, and salad cooks, coordinating ready times and plating
  • Modify as needed ingredients or textures of individual food items for residents requiring special diets
  • Assist in fostering residents’ independence with eating by providing adaptive equipment when needed
  • Prepare food and coordinate food services for special community events when requested
  • Notify Dir. of Food and Beverage of any malfunctioning kitchen equipment or appliances
  • Adhere to and enforce sanitation guidelines. Ensure proper storage and handling of food in accordance with infection control standards
  • Attend required training and meetings
  • Becomes familiar and understands the steps for emergency response, including fire evacuation
  • All employees are responsible for maintaining a safe and secure environment for all community residents
  • Other duties as assigned

KNOWLEDGE, SKILLS AND ABILITIES:

  • Able to read, write, speak and understand the English language and able to communicate effectively. Bi-lingual in Spanish a plus
  • Certified in food-preparation training preferred
  • Knowledge of state food-handling and kitchen regulations; Serv Safe certification or ability to obtain
  • Knowledge of OSHA Standards and fire and safety procedures
  • Is prompt and able to perform the required duties of the position on a regular, predictable basis

EDUCATION REQUIREMENTS:

  • Must have a high school education
  • Culinary arts training a plus

WORK EXPERIENCE REQUIREMENTS:

  • Two or more years’ cooking experience in high-volume restaurant kitchen. Minimum one year experience in scratch cooking
  • Experience in cooking for large groups a plus

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

  • Stand/walk up to 100% of the day.
  • Frequently support up to 50 pounds.
  • Frequently lift/carry up to 30 pounds.
  • Independently push and pull bus carts and tray carts weighing up to 100 pounds
  • Use sharp instruments, extremely hot cooking surfaces, chemicals, and potentially hazardous machines and equipment
  • Frequently kneel, bend and reach.
  • Perform sweeping/mopping functions
  • Regularly exposed to extreme hot and cold environmental temperature variances from ovens and freezers
  • Regularly exposed to industrial cleaning chemicals, and to hot water temperatures
  • Exposure to infectious diseases, hazardous substances, odors, etc. throughout the work day.

Dishwasher

The utility associate performs a variety of tasks in the food and beverage department including but not limited to dishwashing, trash control, and helping to maintain and clean and safe kitchen environment.

PRIMARY DUTIES AND RESPONSIBILITIES:

  • Washes dishes, cutlery, pots and other cookware in commercial machines or three-compartment sink according to community policies and procedures and health department regulations
  • Sets up and maintains the pot and dish washing area. Cleans and sanitizes production equipment, work surfaces and kitchen according to cleaning schedules and procedures
  • Empties trash containers, carries out garbage and performs general cleaning duties in the kitchen, helping maintain a sanitary, organized and safe environment
  • May assist with food service and with setting up and/or cleaning dining rooms and other food service areas, such as party rooms
  • Assists in ordering and storage of food and supplies
  • Distributes and stores clean pots, dishes and utensils
  • Notifies Director of Food and Beverage of any malfunctioning kitchen equipment or appliances, supply needs, and safety hazards
  • Encourages teamwork and promotes company philosophy
  • Attends required training and meetings
  • Becomes familiar and understands emergency procedures, including the steps for fire evacuation
  • All employees are responsible for maintaining a safe and secure environment for all community residents
  • Performs other duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES:

  • Able to read, write, speak and understand the English language and able to communicate effectively. Bi-lingual in Spanish a plus
  • Knowledge of state food-handling and kitchen regulations preferred
  • Knowledge of OSHA Standards and fire and safety procedures preferred
  • Is prompt and reliable and able to perform the required duties of the position on a regular, predictable basis

EDUCATION REQUIREMENTS:

  • High school diploma preferred

WORK EXPERIENCE REQUIREMENTS:

  • Experience in restaurant, institutional or other high-volume kitchen environments preferred

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

  • Stand and/or walk up to 100% of the work day.
  • Independently lift and carry up to 50 pounds.
  • Independently push and pull bus carts and tray carts weighing up to 100 pounds.
  • Bend, stoop, reach and balance frequently.
  • Perform sweeping/mopping functions.
  • Work with and around sharp instruments, extremely hot cooking surfaces, chemicals, and potentially hazardous equipment and machines
  • Exposure to infectious diseases, substances, odors, etc. throughout the work day.

Prep Cook

Assist with all food preparation so that all food meets or exceeds company standards of quality, quantity and service schedule requirements. Handle food in accordance with sanitary procedures and standards; comply with all federal, state and local regulatory procedures.

PRIMARY DUTIES AND RESPONSIBILITIES:

  • Check daily food production use records to determine amount and type of incredients and supplies required for next day’s menus; obtain necessary products from storage areas in adequate time for meal production.
  • Assist cooks and food production employees in all phases of food preparation. Prepare assigned items using community’s standardized recipes. Precisely follow recipes for therapeutic diets.
  • Maintain effective communication with all employees in the kitchen prep area to ensure your complete understanding of what prep has to be done for the next day
  • Help reduce costs by rotating food, wrapping all containers properly, and dating all items as required. Report any spoiled, damaged, or outdated products to your supervisor as soon as possible
  • Practice and observe all safety and loss prevention procedures.
  • Adhere to universal precautions and infection control guidelines. Maintain sanitary conditions. Implement and practice the “Clean As You Go” method to keep areas organized and safe.
  • Maintain or exceed company standards of appearance, personal cleanliness, hygiene and health standards
  • Maintain and protect the confidentiality of resident information at all times
  • Notify Dir. of Food and Beverage or any malfunctioning kitchen equipment or appliances
  • Encourage teamwork and promote company philosophy
  • Attend required trainings and meetings
  • Become familiar with and understand emergency procedures, including steps for fire evacuation
  • All employees are responsible for maintaining a safe and secure environment for all community residents
  • Other duties as assigned

KNOWLEDGE, SKILLS AND ABILITIES:

  • Able to read, write, speak and understand the English language and able to communicate effectively. Bi- lingual in Spanish a plus.
  • Knowledge of state food-handling and kitchen regulations
  • Knowledge of OSHA Standards and fire and safety procedures
  • Is dependable and prompt and able to perform the required duties of the position on a regular, predictable basis

EDUCATION REQUIREMENTS:

  • 18 years of age or older with high school diploma or GED equivalent

WORK EXPERIENCE REQUIREMENTS:

  • Experience in high-volume food production
  • Experience in serving large groups a plus
  • Experience in a health center environment a plus

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

  • Stand/walk up to 100% of the day.
  • Frequently support up to 50 pounds.
  • Frequently lift/carry up to 30 pounds.
  • Independently push and pull bus carts and tray carts weighing up to 100 pounds
  • Use sharp instruments, extremely hot cooking surfaces, chemicals, and potentially hazardous machines and equipment
  • Frequently kneel, bend and reach.
  • Perform sweeping/mopping functions
  • Regularly exposed to extreme hot and cold environmental temperature variances from ovens and freezers
  • Regularly exposed to industrial cleaning chemicals, and to hot water temperatures
  • Exposure to infectious diseases, hazardous substances, odors, etc. throughout the work day.

Server/Dietary Aide

The primary responsibility of servers and dietary aides is taking orders from and serving meals to residents. Servers work in the independent living and dietary aides work in assisted living. Both positions support the entire food service department through assigned set up and cleaning responsibilities, plus a wide range of other duties such as refilling condiment containers and helping with special events.

PRIMARY DUTIES AND RESPONSIBILITIES:

  • Set up dining room and tables before each meal, including linens, centerpieces, dishware and utensils
  • Participate in “pre-service” meetings with cooks to review details of the next meals menu options
  • Take orders restaurant-style, assisting residents to read menus, select alternatives, etc. Collect guest and complimentary meal tickets
  • Complete preparation and plating of foods by adding garnishes and condiments
  • Serve each course according to proper etiquette and procedures. Ensure that substitutions or special preparation requests (e.g. modified texture) have been fulfilled.
  • In independent living, servers enter orders into a POS system
  • Regularly check with diners for needs during meal; clear emptied dishes and replenish beverages as needed
  • Bus vacated tables promptly and deliver soiled linens and dishware to dishwashing area
  • Practice proper food handling and sanitation techniques related to preparation, food holding and service
  • Perform assigned cleaning and chores, including but not limited to: putting away clean dishes; restocking pantries and storage areas, folding napkins, mopping, vacuuming, changing out menu inserts, setting up buffet tables, etc.
  • Deliver meals to apartments as requested
  • Dietary aides are responsible for maintaining inventory of nourishments and dietary supplements.
  • Perform special duties during events, such as circulating with trays of beverages or finger foods
  • Practice and observe all safety and loss prevention procedures; adhere to infection control guidelines and standard precautions
  • Notify department manager of any malfunctioning or damaged equipment or appliances, or of shortages of dishware and supplies
  • Attend required meetings and training
  • Maintain or exceed standards of personal appearance and hygiene
  • Become familiar with the steps for fire alarm response and emergency evacuation
  • Maintain and protect confidentiality of resident information at all times. Assist in maintaining a safe and secure environment for all community residents.
  • Perform other duties as assigned

KNOWLEDGE, SKILLS AND ABILITIES:

  • A passion for working with and around older adults, including patience and the ability to accommodate hearing loss and special needs
  • Knowledge of and ability to learn health department and state regulations regarding sanitation, food handling and workplace safety
  • Prompt and reliable, and able to perform the required duties of the position on a predictable basis
  • Ability to read, write, speak and understand the English language. Bi-lingual in Spanish a plus
  • Ability to use sharp instruments and machines in a safe manner
  • Experience using and/or ability to learn POS system
  • Experience serving large groups a plus

EDUCATION and LICENSURE REQUIREMENTS:

  • High school diploma or equivalent
  • Students under age 18 must meet “knowledge, skills and abilities” requirements

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

  • Standing and/or walking up to 100% of the day
  • Lifting/carrying up to 30 pounds
  • Pushing and pulling bus carts and tray carts weighing up to 100 pounds
  • Sweeping and mopping
  • Frequent kneeling, bending and reaching
  • Working around and moving between extreme hot and cold temperatures, from ovens and freezers
  • Regular exposure to sharp tools, hot cooking surfaces, chemicals, and food prep machines
  • Exposure to infectious diseases, hazardous substances, odors, etc. throughout the work day

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