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Director of Food Services:

Position Summary: Responsible for managing and coordinating all activities of the Food Service
Department which includes providing nutritional and attractive meals for patients and facility
employees, maintaining an organized and sanitary environment, monitoring supply inventories
and purchasing of food and supplies as required, ensuring proper storage of food and supplies
and managing an effective food service staff

Associates Degree Required in Food services or hospitality required.

Bachelors degree in a food services related field preferred.

Certified Dietary Manager Preferred

Recruit and maintain an effective food services staff adequate to meet patient needs.
* Complete and plan all food service staffing schedules, review all requests for
holiday/vacation time and extended leave time, and ensure all time cards are prepared
for payroll in a timely manner.
* Ensure staff retention through recognition of efforts, providing opportunities to discuss
any issues/problems, and maintain a level of staff morale which projects a positive
image of the facility.
* Establish and maintain a level of proficiency in the food service staff to ensure provision
of quality food services.
* Provide leadership and management to all food service staff, and conduct departmental
meetings to consistently improve service.
* Provide in-service education and orientation to the food service staff, and when
appropriate, to other facility staff.
* Evaluate the food service staff performance, within departmental and facility policies
and procedures, and ensure completion of performance evaluations on scheduled time
frames.
* Provide counseling and progressive discipline to food service staff, when necessary, and
as defined in the facility‘s policies and procedures.
* Ensure that the food services staff is maintaining an ongoing record of food
temperatures, refrigerator, freezer and dish machine temperatures.

* Work closely with the facility Safety Committee in providing a safe working environment
for all food service employees.
* Provide the food service staff with adequate equipment/supplies and ensure all
equipment is maintained in good working condition at all times.
* Monitor the equipment in the department for safety and efficiency and if problems arise,
notify plant operations immediately for corrections.
* Provide for a sanitary work environment and monitor sanitation and infection control
practices to allow for the safe delivery of meals.
* Develop, review, and implement the Dietary Services department policies and procedures
and make revisions as needed.
* Assist with developing the Food Service Department‘s Performance Improvement and
Quality Management plan and coordinate with other departments to develop and carry
out the facility-wide IOP plan with the Registered Dietitian.
* Consult with the dietician regarding the nutritional needs of patients.
* Approve all menus and make food service provision relevant to dietary requirements for
patients on therapeutic diets and applicable to patients‘ special needs.
* Participate in the development of the Dietary Services department‘s budget and ensure it
is maintained to an acceptable level.
* Responsible for purchasing food, storage of food, monitoring inventory, food
preparation, and quality service.
* Maintain relationships with approved vendors, and monitor products purchased for
quality and cost effectiveness.
* Complete reports and update the Chief Executive Officer in the departmental activities
on a regular basis.
* Ensure the Food Service Department is managed to meet department, facility and
company-wide goals and objectives in a cost-effective manner.
* Identify opportunities to improve services, develop Action Plans and ensure actions are
taken to implement these changes.
* Consult with the Facility Chief Executive Officer, Registered Dietitian, Director of Nursing,
and Medical Director when problem situations arise.
* Serve on Facility Committees (i.e. IOP, Safety and Infection Control) and attend meetings
as assigned.
* Demonstrate a professional attitude and support the objectives of the facility guest
relations philosophy through internal and external communications and interactions
Job Description:
496 Director, Dietary/Food Services
Department: Nutrition Services
with all levels of staff patients, family members, guests, and community and referral
sources.
* Adhere to facility, department, corporate, personnel and standard policies and
procedures.
* Attend all mandatory facility in-services and staff development activities as scheduled.
* Adhere to facility standards concerning conduct, dress, attendance and punctuality.
* Support facility-wide quality/performance improvement goals and objectives.
* Maintain confidentiality of facility employees and patient information.

A minimum of three (3) years of demonstrated responsible food
service management experience, with at Least two (2) years in a management/supervisory role.
In the absence of any of these qualifications upon hire, with the exclusion of licensure, employee
must demonstrate the ability to learn these concepts and develop these skills within a
reasonable time frame via the organization‘s orientation and training program.

EQUAL EMPLOYMENT OPPORTUNITY: The Carolina Center is committed to the principle of
Equal Employment Opportunity for all employees and applicants. It is our policy to ensure that
both current and prospective employees are afforded equal employment opportunity without

consideration of race, religious creed, color, national origin, nationality, ancestry, age, sex,
marital status, sexual orientation, or disability in accordance with local, state, and federal laws.
AMERICANS WITH DISABILITIES ACT: Applicants as well as employees who are or become
disabled must be able to perform the essential job functions either unaided or with reasonable
accommodation. The organization shall determine reasonable accommodation on a case-bycase basis in accordance with applicable law.