Food Service Director

Job Overview Summary:


The Food Service Director is responsible for planning, organizing, developing, and directing the overall operation of the Dietary Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the Administrator, and in coordination with the Registered Dietitian to ensure that qualified food service and nutritional care is provided to the residents in the Facility

Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below.
Functions:

Leadership

• Completes annual competency testing per company requirements and maintains professional growth and development portfolio to maintain registration and licensure/certification.
• Performs job based on applicable federal, state, and local regulations, company policies and procedures, and evidenced based guidelines
• Routinely inspects and completes evaluations of the status of the Dietary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement
• Serves on various committees, including QAPI, as required by company standards, regulations, and/or appointment by the Administrator
• Participates in the facility's Performance Improvement Program, if specific to nutrition, by conducting, aggregating, trending, and acting on data for key clinical nutrition indicators
• Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence always while surveyors are on-site and directs the timely collection of information required by the survey Undertakes corrective action while survey is in progress, if appropriate; works with the Facility's departments to develop survey plan of correction, as needed
• Participates with the interdisciplinary team to develop, implement, and evaluate plans of care; attends care conferences when relevant to dietary concerns; communicates resident concerns; and responds to interventions to the interdisciplinary team members, the Registered Dietitian, and direct care staff
• Maintains good communications and working relationships with all departments in the Facility
• Communicates issues, concerns, and opportunities for improvement to the Administrator routinely
• Reports all hazardous conditions/equipment to the Administrator immediately

Department Management

• Assumes responsibility for recruiting, selecting, and training department personnel
• Prepares work schedules and maintains adequate staffing
• Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding Nutrition Services
• Evaluates employee performance and develops education and training plans to improve the employees' skills and knowledge as needed. Makes recommendations to the Administrator concerning, hiring, termination, transfers,etc.

Kitchen Operations

• Purchases and confirms delivery of food, supplies, equipment, from approved sources to ensure adequate stocklevels to perform departmental functions and meet the needs of the residents within approved budgets
• Maintains current records that reflect departmental expenditures
• Communicates to the Administrator departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents
• Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness
• Organizes food preparation and service and supervises staff to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance
• Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards
• Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician's order and/or as part of their nutritional plan of care
• Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when
• Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals. Follows up on recommendations of the Registered Dietitian as necessary
• Ensures that new residents are visited upon admission to obtain a Diet History and food preferences and maintains a diet kardex or similar record of diet orders and food preferences
• Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status
• Ensures all documentation is completed within the required timeframes and in accordance with Facility policy and procedure, as well as state and federal regulations

Menu Management

• Coordinates with the Registered Dietitian to review and customize the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, Diet Manual guidelines, standards of practice, and regulations
• Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu
• Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu
• Provides feedback and suggestions to improve the menu to the Director of Dietary
• Fulfills job responsibilities in accordance with the standards set out in the Company's Code of Business Conduct, its policies and procedures, applicable federal and state laws, and applicable professional standards and codes of ethics
• Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials
• Uses independent judgment and discretion on behalf of the organization in the performance of these duties
• Demonstrates thorough knowledge of all Dietary positions
• Works cooperatively as a team member with co-workers in all departments of the Facility
• Performs job duties safely as specified in the physical, sensory, and mental requirements
• Stays abreast of CMS federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed
• Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed

Qualifications:

• Education
  • High school graduate or equivalent
  • Graduate of a Dietary Manager's course approved by the Dietary Manager's Association or equivalent, as required by CMS Federal Guidelines for LTC preferred
  • Degree in dietetic technology, dietetics, culinary arts, or foodservice management preferred
• Licenses/Certification
  • Food Handlers permit if required per state regulations
  • ServSafe Food Safety Certification if required per state regulations
  • Food Allergen Certification if required per state regulations
  • One or more of the following required per CMS regulations for LTC
    • Certified Dietary Manager, Certified Food Protection Professional (CDM-CFPP) with the Dietary Manager's Association
    • Certified Food Manager (CFM) with the International Food Service Executives Association
    • Two (2) or more years pf experience in the position of director of food services, and have completed a minimum course of study in food safety
• Experience
  • Two years' experience in large quantity food preparation
  • One year's experience in a supervisory role and experience with therapeutic diet preparation preferred

Knowledge and Skills:

• Demonstrates organizational and critical thinking skills
• Effective interpersonal and communication skills
• Ability to work independently, problem solve and make decisions as necessary
• Ability to be patient while interacting with challenged or difficult residents
• Ability to create a resident-centered environment
• Ability to react decisively and quickly in emergency situations
• Knowledge of policies and procedures and state and federal regulations Ability to read and write at a level appropriate for the job
• Ability to communicate effectively with residents and their family members, and at all levels of the organization
• Ability to read, speak, understand, and communicate effectively in English through verbal and written means

Required Responsibilities:

Successful demonstration of work standards, quality work product, productivity, and job knowledge are standard expectations for all company employees.

Core Competencies:

• Caring/Compassion
• Accountability
• Dependability
• Adaptability/Flexibility
• Effective Communication
• Detail Oriented
• Confidentiality
• Team Player
• Dedication