TITLE: Director of Food Services
FLSA: Exempt
The Director of Food Services oversees daily food service for the Sisters of St. Francis, providing three meals each day, seven days a week. The Director supervises Food Services staff; oversees staffing, scheduling, menu planning, food preparation, dining service, purchasing, inventory, and related clerical and documentation duties. The Director consults with Nursing Staff, the contracted registered dietitian, Sisters, the Food Services Supervisor, Facilities Director, and the Executive Director of Operations to meet individual dietary needs and provide safe, welcoming, and respectful service. Gives witness to the Franciscan values of reconciliation, peace and justice, responsible stewardship, and respect for the individual.
- Is responsible for menu planning and meal service including:
- Planning menus that provide nutritious, appealing meals while respecting the Sisters’ preferences, traditions, and individual needs.
- Preparing responsibility sheets, menu-preparation sheets, tally sheets, and production information for daily meals.
- Providing plant-based menu options for Sisters.
- Planning and supervising food service for holidays, jubilees, receptions, and other special events.
- Overseeing meal preparation and dining service for Sisters living independently to promote a gracious and respectful dining experience.
- Coordinating with Nursing Staff to ensure meal trays for Sisters receiving nursing care are timely and consistent with current diet orders, texture requirements, allergies, and other documented needs.
- Working with the contracted registered dietitian and Care team regarding diet changes, nutrition concerns, and appropriate meal substitutions; referring clinical nutrition decisions to qualified professionals.
- Is responsible for safe, sanitary, and efficient food service operations including:
- Maintaining food safety, sanitation, cleaning, and documentation practices in accordance with applicable requirements and organizational policies.
- Monitoring food quality, portions, presentation, temperatures, and timely service.
- Maintaining safe and sanitary conditions related to food preparation, storage, equipment, and personnel.
- Ensuring Food Services co-workers follow required hygiene and appearance practices, including proper handwashing, hair restraints as needed, and name-tag use.
- Identifying and reporting maintenance or equipment issues for repair and following up as appropriate.
- Preparing work lists for kitchen staff, including routine cleaning duties, deep cleaning, and oven cleaning.
- Is responsible for the general supervision of Food Services staff including:
- Planning staffing, production, and service schedules to provide reliable breakfast, dinner, and supper coverage every day, including weekends and holidays.
- Making appropriate staffing decisions, including hiring, orientation, coaching, performance management, and separation of Food Services co-workers.
- Completing annual performance reviews.
- Training, supporting, and assigning duties to staff while maintaining consistent service standards across shifts.
- Assisting the Food Services Supervisor with scheduling needs as needed.
- Assisting in the kitchen or arranging coverage when an absent co-worker cannot be replaced.
- Is responsible for food service administration and stewardship including:
- Managing purchasing, inventory, food costs, supplies, and kitchen equipment.
- Assuring completion of clerical duties, recordkeeping, and other tasks as required.
- Meets with the Coordinating team and other appropriate staff to plan special events.
Knowledgeable regarding food safety requirements, dietary requirements, menu planning, modified diets, meal-tray service, food production, sanitation, and the operation of a multi-faceted kitchen. Demonstrates organizational, supervisory, communication, and problem-solving skills. Able to work collaboratively with Nursing Staff, a registered dietitian, the Sisters, and other departments. Demonstrates a respectful, service-minded approach consistent with the mission of the Sisters of St. Francis.
Current Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential. Experience supervising food service staff, preferably in senior living, long-term care, or a similar setting.
Full-time position managing a seven-day food service operation. The typical schedule is Monday through Friday, day shift; however, hours must adjust as necessary to assist with coverage, special events, and staff management. Work is primarily indoors and may involve standing, walking, lifting, and assisting in the kitchen environment.
Is responsible to the Executive Director of Operations.
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