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.