Director of Food Services

Job Details

Director of Food Services

Principle Tasks:

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

FOODSERVICE MANAGEMENT

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

FOOD SAFETY

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

NUTRITION MANAGEMENT

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

GENERAL KNOWLEDGE, SKILLS, AND ABILITIES

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

PHYSICAL DEMANDS AND WORKING CONDITIONS

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

EDUCATION REQUIREMENTS