Director of Food Service

The Director of Food Service ensures the quality of all meals and food. He or she directs the preparation and serving of regular meals and therapeutic diets, orders food and supplies, and maintains the kitchen and dining areas and equipment in sanitary condition. In addition, the Food Service Director recruits, trains, and manages the dietary staff in their daily activities.Primary Duties & Responsibilities:Adheres to and conveys a philosophy that supports the dignity, privacy, independence, choice, and individuality of residentsPrepares menus and recipes and overseas production of food according to sanitation and quality standardsEnsures the kitchen and food service areas are maintained in a clean and safe manner and assures compliance with the State, County, or City sanitation code.Responsible for scheduling and maintaining the appropriate level of staff to provide quality service, ensure food production, all the while meeting budgeted labor guidelines.Ensures compliance with all applicable federal and state laws and all company policiesManages inventory and adheres to set budgetsPerforms all other duties as assignedQualifications & Physical Requirements:Ability to prepare and serve a wide range of foods skillfullyWorking knowledge of the rules and regulations related to health and safety in food preparation. (e.g., Food Protection Management Certification, annual certification)Ability to instruct others in food preparation, service and sanitation tasksAbility to effectively supervise other food service staff members; good interpersonal skillsAble to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and to spend long periods of time standingStrong computer skills, including Microsoft Office (Word, Excel, Outlook) ordering Platforms (i.e., DSSI, Sysco), and proficiency with internet usage.Education & Experience:Knowledge of FDA and USDA regulations regarding food practices and handling requiredCurrent Safe Food Manager certificate a plusTwo years of progressive and relevant experienceMust demonstrate successful employment in cooking for large groups (50+ people)Experience in supervising and managing staffPrefer two or more years experience in food service managementPrefer experience in preparing special diets, including low sodium, low cholesterol, diabetic, and vegetarianThis job description is intended to describe the general nature and level of work being performed by the employee in this position. It is not intended to be an all-inclusive list of all responsibilities, duties, skill, or working conditions required of a person in this position. #J-18808-Ljbffr