Food Service Director
Purpose:
Responsible for all dietary functions.
Essential Functions:
Job Functions:
Hire, train and supervise personnel in the dietary department, to include, but not limited to, cleaning, cooking, inventory control, portion control, plate presentation and special diets.
Plan and direct activities of the dietary staff in accordance with state regulations and Community's policies and procedures without exceeding FTE budget guidelines.
Coordinate menus with activity and marketing functions.
Control food costs and food waste while maintaining first rate food quality to the satisfaction of residents.
Take food inventory at least once per month or as instructed and ensure Inventory Control.
Make daily inspections of workstations to ensure that sanitation guidelines are being followed.
Visit new residents within 3 days and other residents monthly.
Pour coffee and personally talk to the residents at their table during each meal while on duty.
Participate in resident care plan meetings according to community policy.
Maintain a written record when there is a change in diet per physician orders.
Work closely with Director of Resident Care to manage any weight loss.
Maintain dietary records and progress notes in medical records charts for residents on a timely basis and within state regulations.
Maintain diet cards on residents, keep records up to date and train staff to maintain confidentiality of resident records.
Order raw food and supplies within budget guidelines maintaining quality, consistency and variety.
Assisting in preparation of meals.
Preparing shift scheduling for dietary personnel using FTE budget guidelines.
Assist in menu planning to assure resident nutritional needs and satisfaction.
Preparing and monitoring cleaning schedule for dietary personnel to assure that dietary department meets sanitation standards.
Prepare accurate cost reports.
Calculate dietary personnel payroll bi-weekly and turn total hours to personnel department with pre-approved overtime.
Maintain accurate records of dietary department personal days off, sick time and any disciplinary actions.
Maintain records of monthly food cost, supply cost and labor cost for the dietary department.
Participate as instructed in the sales process of potential residents.
Participate as a Manager on Duty during assigned weekends.
Any other duties as assigned by the Executive Director.
Qualifications:
Must be 21 years of age or older.
Must read, write, speak and understand English.
High School graduate or equivalent; college preferred.
Previous supervisory experience required.
An accredited Dietary Manager or current enrollment in a dietary program preferred.
Must have thorough knowledge of dietetics nutrition, food production systems and purchasing.
Knowledge of applicable state regulations.
Ability to apply principles of personnel management to selection and placement of employees.
Ability to perform tasks according to time schedules and meet deadlines.
Must have knowledge of bookkeeping and good math skills.
Ability to figure cost reports.
Responsible for knowing and following safety and sanitation regulations and procedures.
Ability to deal effectively with employees and residents during conflicts or stressful situations.
Ability to understand, administer and follow community policies and procedures.
Courteous and professional attitude.
Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds.
Must be able to squat, reach, and stretch without distress.
Must be able to tolerate extended periods walking, standing.
Recommended Skills Accounting Calculations Confidentiality Cooking English Foods Estimated Salary: $20 to $28 per hour based on qualifications.
Responsible for all dietary functions.
Essential Functions:
Job Functions:
Hire, train and supervise personnel in the dietary department, to include, but not limited to, cleaning, cooking, inventory control, portion control, plate presentation and special diets.
Plan and direct activities of the dietary staff in accordance with state regulations and Community's policies and procedures without exceeding FTE budget guidelines.
Coordinate menus with activity and marketing functions.
Control food costs and food waste while maintaining first rate food quality to the satisfaction of residents.
Take food inventory at least once per month or as instructed and ensure Inventory Control.
Make daily inspections of workstations to ensure that sanitation guidelines are being followed.
Visit new residents within 3 days and other residents monthly.
Pour coffee and personally talk to the residents at their table during each meal while on duty.
Participate in resident care plan meetings according to community policy.
Maintain a written record when there is a change in diet per physician orders.
Work closely with Director of Resident Care to manage any weight loss.
Maintain dietary records and progress notes in medical records charts for residents on a timely basis and within state regulations.
Maintain diet cards on residents, keep records up to date and train staff to maintain confidentiality of resident records.
Order raw food and supplies within budget guidelines maintaining quality, consistency and variety.
Assisting in preparation of meals.
Preparing shift scheduling for dietary personnel using FTE budget guidelines.
Assist in menu planning to assure resident nutritional needs and satisfaction.
Preparing and monitoring cleaning schedule for dietary personnel to assure that dietary department meets sanitation standards.
Prepare accurate cost reports.
Calculate dietary personnel payroll bi-weekly and turn total hours to personnel department with pre-approved overtime.
Maintain accurate records of dietary department personal days off, sick time and any disciplinary actions.
Maintain records of monthly food cost, supply cost and labor cost for the dietary department.
Participate as instructed in the sales process of potential residents.
Participate as a Manager on Duty during assigned weekends.
Any other duties as assigned by the Executive Director.
Qualifications:
Must be 21 years of age or older.
Must read, write, speak and understand English.
High School graduate or equivalent; college preferred.
Previous supervisory experience required.
An accredited Dietary Manager or current enrollment in a dietary program preferred.
Must have thorough knowledge of dietetics nutrition, food production systems and purchasing.
Knowledge of applicable state regulations.
Ability to apply principles of personnel management to selection and placement of employees.
Ability to perform tasks according to time schedules and meet deadlines.
Must have knowledge of bookkeeping and good math skills.
Ability to figure cost reports.
Responsible for knowing and following safety and sanitation regulations and procedures.
Ability to deal effectively with employees and residents during conflicts or stressful situations.
Ability to understand, administer and follow community policies and procedures.
Courteous and professional attitude.
Must have upper body strength adequate to bend, lift, shift, move, and/or assist in moving articles of more than twenty-five pounds.
Must be able to squat, reach, and stretch without distress.
Must be able to tolerate extended periods walking, standing.
Recommended Skills Accounting Calculations Confidentiality Cooking English Foods Estimated Salary: $20 to $28 per hour based on qualifications.
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