Director of Food Services

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 Principle Tasks: 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 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 Graduate of Dietary Managers Program, 2 yr or 4 yr foodservice program Successful completion of Certified Dietary Manager exam Minimum of two years’ experience in foodservice management Prior experience in healthcare foodservice preferred #J-18808-Ljbffr