Director of Food Services

Job Description

Job Description

Our skilled nursing facility is looking for a Director of Food Services. If you love making a difference with every bite, we are the place for you!!

We offer

• Competitive pay

• Seven paid holidays

• Medical, dental, and vision

• Supplemental insurances such as STD

The Director of Food Services is responsible for the total management of the food service functions and personnel. The Director assists the Dietitian in planning, organizing, developing and directing the overall operation of the food service department in accordance with current federal, state and local standards, and as may be directed by the Administrator, to ensure that quality nutritional services are provided in a clean, safe, and sanitary manner.  The Director of Food Services must possess strong leadership and management skills.   

Essential Duties & Responsibilities  

• Establishes departmental policies and develops standards for organization and supervision of food services procedures in conformance with facility medical policies.   

• Determines quality and quantity of food required, plans menus, and controls food costs. 

• Reviews regular diet requirements for cost and compliance. 

• Makes frequent inspections of all work, storage and service areas to determine that regulations and directions governing food services activities are followed. 

• Institutes change in techniques or procedures for more efficient operation. 

• Develops and prepares policies and procedures governing handling, storage and safeguarding of supplies and equipment. 

• Makes final determination of kinds and amounts of supplies and equipment needed. 

• Reviews work schedules and plans for staffing accordingly and equipment needed.

• Prepares, submits, and successfully monitors departmental budget. 

• Confers with other department heads regarding technical and administrative aspects of food services.  

• Ensure compliance with food safety, sanitation, and overall workplace safety standards. 

• Must be able to test cooked food for taste, temperature, and smell. 

• Must be able to ensure food service staff are trained in cooking and presentation skills to enhance presentation and quality of food served to residents/patients.  

• Must be able to ensure menus are served as written and approved by Registered Dietitian. 

• Must be able to plan and direct food service staff to prepare and serve high-quality food on time and at proper temperature for meals and snacks. 

• Must be able to ensure the patient's physician ordered diets are prepared and served accurately at meals and snacks. 

• Must be able to order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing. 

• Must be able to recruit, select, train, counsel, and supervise food service staff. 

• Must be able to complete the nutrition documentation in accordance with laws, regulations, and Maybrook Hills standards 

• Must be able to participate in interdisciplinary patient care meetings involving nutrition. 

• Must be able to assist the Registered Dietitian in the collection of nutrition information and any other pertinent information.