Food Service Director Job Description

Food Service Director Job Description Template

Our company is looking for a Food Service Director to join our team.

Responsibilities:

  • Develop and implement policies and procedures in the dining service program that are in compliance with food serviceregulations;
  • Monitors monthly expenditures;
  • Directs and supervises all dietary functions and personnel;
  • Responds to customer complaints in accordance with MS Dining protocol;
  • Is responsible for food purchase, production, and timely service of meals;
  • Ensure excellence in service and quality of products;
  • Create and lead presentations at client meetings;
  • Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules;
  • Provide leadership and direction for timely decisions;
  • Check all room service trays for accuracy and neatness before they are delivered to resident’s apartments;
  • Ensures that work areas are clean and that equipment, tools, and supplies are properly stored;
  • Prepares performance evaluations;
  • Attend scheduled weekly manager’s meetings;
  • Receives and resolves employee complaints;
  • Inspect kitchen staff to ensure they are in clean and proper dress code at all times.

Requirements:

  • Bachelor’s degree or equivalent experience;
  • Prior food service experience in long-term care setting, preferred;
  • Prior food service experience in a healthcare setting, required;
  • Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements;
  • Requires a commitment to continuous improvement in all areas of the department;
  • Knowledge of FDA and USDA regulations regarding food practices and handling required;
  • Must have an associate’s degree or completion of a technical program of at least 18 months;
  • Must have excellent interpersonal relationship skills in order to be an effective communicator with both internal and external individuals;
  • Ability to instruct others in food preparation, service and sanitation tasks;
  • Must demonstrate successful employment in cooking for large groups (50+ people);
  • Must be able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and to spend long periods of time standing;
  • Ability to effectively supervise other food service staff members; good interpersonal skills;
  • Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and to spend long periods of time standing;
  • Working knowledge of the rules and regulations related to health and safety in food preparation;
  • Must have the proven ability to lead and manage people and possess excellent organizational skills.