Food Service Director I

Role Overview

• The incumbent will work under the supervision of the Administrator and will plan and direct the facility food service and staff to ensure sanitary, safe, nutritious, and cost-effective meals and snacks for residents.
• Ensures residents’ needs for therapeutic meals are met and reflect likes and dislikes.
• Maintains all phases of food purchasing, storage, preparation, production control, merchandising, service, and inventory control and ensures the functioning of the dietary department in accordance with Federal and State Statutes and Regulations.
• Will attend Care Plan meetings and complete MDS.
• Manages the staff of Food Service Administrators, Food Control Specialists (cooks), Food Support Workers, and others assigned to work in the food preparation activities of the Home.
• Plans all work schedules so that workloads, special functions, and events are covered, and maximum use of staff and time are utilized.
• Trains staff in performing their duties in an efficient manner.
• Motivates employees to obtain their maximum quality and quantity of work.
• Interacts with residents of the Home to address areas of concern and to maintain a positive image.
• Initiates all purchase requests for food and other kitchen supplies.
• Maintains inventory control.
• Maintains food production control.
• Verifies incoming shipments.
• Maintains necessary cost analysis paperwork and ensures the entire department is functional within budgetary guidelines.
• Ensures safety and sanitation procedures in the preparation and serving of food and in the use and cleaning of food production equipment.
• Trains staff in proper sanitation and preparation techniques.
• Oversees proper use, care, and maintenance of all kitchen equipment.
• Evaluates employees, present performance standards and evaluations.
• Hire and discipline all Food Service employees.
• Oversees training of all new food service employees.
• Present in-service instructions on needed topics.
• Consults with the Dietitian regarding menus; policies and procedures; in-service; clinical nutrition concerns; Total Quality Leadership concerns; compliance with all state and federal regulations; and any other areas of concern.

Requirements

• Must be credentialed as a Certified Dietary Manager (CDM) or Registered Dietitian.
• Minimum of four (4) years of experience in food service plus a minimum of one (1) year of experience supervising food service operations and staff.
• Computer proficiency.

Benefits

• Excellent retirement package and optional deferred compensation plan.
• Health, vision, dental, disability, and other supplemental insurance available at reasonable premium rates.
• Paid vacation and sick leave.
• Nine (9) paid holidays and personal day.
• Tuition waiver available for State Universities and Community Colleges
• up to six (6) credits per semester.