DIRECTOR OF FOOD SERVICES
About The Position
Responsible for the overall supervision of the Dietary Department. Assists in review and implementation of the cyclical menus. Recommends changes based on market price fluctuations. Assists in conducting department and inservice programs and on-the-job training in cooperation with the Director of Education and Training and Registered Dietitian. Responsible for purchase of all food items, maintaining a high quality and keeping within the boundaries set by the budget utilize seasonal products. Responsible for maintaining all production records necessary in the Dietary Department, e.g. inventory, daily census. Responsible for inventorying supplies, including emergency disaster food supply inventory, and equipment on a monthly basis. Responsible for master staffing plan. Responsible for preparation of monthly statistics of meals served, and all records pertaining to cost of meals. Responsible for proper and thorough sanitation of all kitchens and dining room equipment and storage facilities. Responsible to ensure the dietary department is in compliance with all Department of Health regulations regarding dining in nursing homes as well as regulations regarding food safety and storage. Responsible for writing job descriptions and job procedures. Responsible to conduct and/or delegate quarterly departmental Quality Assurance audits and the implementation of corrective action as needed. Responsible for hiring and evaluating employees in the Dietary Department. Responsible for attending Department Head meetings, In-service meetings, Safety Committee meetings, and any other meetings deemed necessary. Performs duties according to the highest ethical and moral standards and in adherence with the facility’s corporate compliance plan and all applicable governing laws. Adheres to the facility’s confidentiality statement in accessing and safeguarding protected health information (PHI) of residents and employees, as necessary to perform job duties. Performs any other duties assigned by the Vice President of Long Term Care.
Requirements
- Graduate of an accredited college with an Associate and Applied Science degree in food and nutrition, food management, or institutional management.
- Minimum of two years of experience in a supervisory position within a food service department.
- Knowledge and understanding of the Nursing Home Industry.
- Knowledge and understanding of altered diets and consistencies.
Responsibilities
- Overall supervision of the Dietary Department.
- Review and implementation of cyclical menus.
- Purchase of all food items, maintaining high quality and budget adherence.
- Utilize seasonal products.
- Maintain production records (inventory, daily census).
- Inventory supplies, including emergency disaster food supply and equipment monthly.
- Develop master staffing plan.
- Prepare monthly statistics of meals served and cost of meals.
- Ensure proper sanitation of kitchens, dining room equipment, and storage facilities.
- Ensure compliance with Department of Health regulations for dining in nursing homes, food safety, and storage.
- Write job descriptions and job procedures.
- Conduct or delegate quarterly departmental Quality Assurance audits and implement corrective actions.
- Hire and evaluate employees in the Dietary Department.
- Attend Department Head meetings, In-service meetings, Safety Committee meetings, and other necessary meetings.
- Perform duties according to ethical and moral standards, corporate compliance plan, and applicable laws.
- Adhere to facility's confidentiality statement regarding PHI.
- Perform any other duties assigned by the Vice President of Long Term Care.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
