Food Service Director
2 weeks ago
Job Summary
The Director of Food and Nutritional Services is responsible for planning, organizing, and directing food production, preparation, and service for Catholic Health Services. This includes establishing policies, procedures, and departmental objectives, as well as supervising departmental personnel and all functions related to food service. The Director works closely with the Registered Dietitian to create menus and monitor diets, and is responsible for catering to meetings and other functions.
Key Responsibilities
- Assigns responsibilities within the scope of individual abilities
- Meets with Administrator to discuss escalated matters, obtain direction, and set time frames for planned activities
- Participates in daily, weekly, and/or monthly management team meetings to discuss patient and/or resident status, census changes, or patient and/or resident complaints or concerns
- Completes employee evaluations on a timely basis, accurately and objectively assessing performance
- Develops and implements policies and procedures in the dining service program that are in compliance with food service regulations
- Monitors monthly expenditures
- Directs and supervises all dietary functions and personnel
- Responds to customer complaints in accordance with Dining protocols
- Is responsible for food purchase, production, and timely service of meals
- Ensures excellence in service and quality of products
- Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules
- Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
- Inspects kitchen staff to ensure they are in clean and proper dress code at all times
- May be requested to assist on tray line at mealtimes
- Coordinates and plans food preparation activities for special events
- Ensures compliance with completion of department orientation checklist for all new hires
Requirements
- Bachelor's degree from an accredited institution in Food Service Management or in hospitality, including a course of study in food service or restaurant management
- Food service supervisory experience required
- 3-5 years experience in LTC/SNF setting experience required
- Must have excellent verbal and communication skills
- Must have knowledge of computer office/clinical software
- Must be able to read, write, and understand the English language
Physical Requirements
- Must be able to lift and/or move up to 50 pounds and push/pull up to 250+ pounds, walk, climb stairs or ladders, stand on feet for extended periods of time, etc
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