Director of Food Services

OPERATIONS MANAGEMENT

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
• Develop job duties and routines for each level of culinary services personnel
• Develop work schedules to ensure adequate coverage
• Create and monitor budgets for a cost-effective program
• Manage any revenue generating services
• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
• Justify needed improvements in the department design, function and layout
• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
• Must be able to complete all other tasks as assigned by the Administrator

• Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Regularly inspect meals being served to assure standards for appearance, palatability, temperature and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus and standardized recipes
• Able to make independent decisions when circumstances warrant such action

• Assure safe receiving, storage, preparation and service of food
• Protect food in all phases or preparation, holding, service, cooking, and transportation using HACCP guidelines
• Prepare and monitor cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff
• Must not pose a direct to the health or safety of other individuals in the workplace

• Process new diet orders and diet changes, keeping resident tray cards up to date
• Complete all required documentation within the MDS
• Support the registered dietician duties as needed

• Must be able to read, write and understand the English language
• Possess skill in motivating, coaching and supervising culinary services personnel
• Intermediate computer, mathematical and numerical skills
• Effective written and oral communication skills
• Organizational skills
• Maintain awareness of current legislation and regulations influencing the practice of standards of care

• Able to push/pull move and/or lift a minimum of 25 lbs to a minimum height 5 feet and be able to push, pull, move and/or carry such a weight a minimum of 50 feet
• Able to withstand working in extreme temperatures, hot and cold
• Moves intermittently during work hours
• Is subject to frequent interruptions
• Able to work long hours, including evenings, weekends and holidays as necessary
• Able to works gaps in schedule as needed to ensure coverage
• Able to interact positively with people of all ages
• Is subject to working with hostile and emotionally upset residents, family members, etc
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as adverse reactions from dust, disinfectants, tobacco smoke and other air contaminates
• May be subject to exposure to hazardous chemicals
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met
• Exposure to bloodborne pathogens and other hazardous conditions is minimal but may occur in an emergency situation
• Able to assist in the evacuation of residents during emergency situations

• Graduate of Dietary Managers Program, 2 yr or 4 yr foodservice program
• Successful completion of Certified Dietary Manager exam
• Minimum of two years’ experience in foodservice management
• Prior experience in healthcare foodservice preferred