Director Food and Nutritional Services

Haverhill Behavioral Health•Haverhill, MA

3d•$60,000 - $70,000•Onsite

About The Position

Haverhill Pavilion is seeking a Director of Culinary Services! You will be working as a Chef three times a week! The Director of Culinary Services is responsible for the daily operation of department(s) that prepare and serve food and beverages. This role provides operational direction and information needed to determine policies related to nutritional care for person(s) receiving services.

Requirements

High school diploma or equivalent required.
Six or more years’ experience in food services role with four or more years’ experience in a supervisory capacity in food services required.
ServSafe Certification or similar food safety certification, where required by the state and facility.
Required completion of the coursework and a passing score on the examination for Certified Dietary Manager or be in the active pursuit of license/certification, where required by the state and facility.

Nice To Haves

Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.

Responsibilities

Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
Provide orientation, training and evaluation of staff per facility policies and standards.
Understand policies and their impact on the daily operation of the department.
Ensure menus served are nutritionally adequate and well received.
Identify and report to the dietitian any problems in the implementation of the care plan/special diet orders.
Responsible for or may assist dietitian with establishing or revising dietary policies and menu.
Determine budget requirements for the department and review/approve expenditures.
Establish policies and procedures for the department.
Observe and analyze work processes to improve efficiency of operations.
Check quality and quantity of supplies received and following up on any discrepancies.
Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
Responsible for documentation and cost management.
Supervise the use of standardized recipes for food preparation.
Plan and assist in prep of special meals for events.
Direct and assist with departmental cleaning not performed by housekeeping.
Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.
Perform other functions and tasks as assigned.