Food Service Director

Responsible for planning, organizing, developing and directing the overall operations of the Food Service Department in accordance with the current applicable federal, state and local standards, guidelines and regulations, our established policies and procedures, and as may be directed by the Executive Director, to ensure that quality food service and nutritional care is provided at all times. Duties:

1. Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary.


2. Maintain costs within budgeted parameters.


3. Reviews and evaluates the department’s work force and makes recommendations to the Administrator; training competent department personnel.


4. Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care. Work with team to make sure 2 people staff the kitchen at all times.


5. Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.


6. Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the Administrator.


7. Makes written and oral reports to the Administrator concerning the operation of the food service department.


8. Interview and assist Director in selection of food and supply vendors.


9. Develops and utilizes comprehensive inventory control procedures.


10. Purchases food, supplies and equipment, as required to meet the needs of the department.


11. Ensures that a stock level of staple/non-staple food, supplies, equipment etc., are maintained at adequate levels at all times to perform departmental functions.


12. Confer with the team to prepare well-balanced nutritional meals prepared from quantitative recipes for the residents, guests and employee’s nutritional needs and well being.


13. Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.


14. Refer residents at nutritional risk to the Registered Dietitian. Follows up on recommendations of the Registered Dietitian as necessary.


15. Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations, that will provide assistance in maintaining quality food service.


16. Works with the team as necessary and implement recommended changes as required.


17. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.


18. Other duties as deemed necessary and appropriate, or as may be directed by the Administrator. Education and Experience:


19. Must be able to read, write and speak the English language.


20. Must possess as a minimum, a high school diploma.


21. Must have, as a minimum, two years experience in a supervisory capacity in a food services industry.


22. Recommended training in cost control, food management, diet therapy, etc. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, bend, stoop, lift, talk and hear. The employee is frequently required to walk. The employee is occasionally required to climb stairs. The employee is frequently required to use hand and fingers to touch, handle and feel, and required to reach with hands and arms. The employee must be able to lift and/or move objects up to 25 pounds. Must be in good general health and demonstrate emotional stability. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment: The work environment conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Works in well-lighted/ventilated areas. Atmosphere is warm for cooking food may be exposed to heat/cold temperatures in the kitchen /storage area. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the work day. Subject to hostile and emotionally upset residents/patients, family members, personnel, visitors, etc. Personal Characteristics and Skills:


23. Possess the ability to make independent decisions when circumstances warrant such action.


24. Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies and the general public.


25. Knowledgeable of dietary procedures, and nutritional needs of the aged.


26. Possess leadership ability and the willingness to work harmoniously with other team members.


27. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.


28. Possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices. Willingness to work beyond normal working hours and in other positions temporarily when necessary.