Food Service Director

Description ESSENTIAL DUTIES & RESPONSIBILITIES: ï‚· Provides leadership and direction to the dietary department, its programs, activities and budget. ï‚· Implements and enforces the dietary department policies and procedures for all employees, residents, visitors, and governmental agencies as required. ï‚· Obtains/maintains all MSDS sheets for hazardous chemicals stored in the dietary department, send to TMG. ï‚· Ensures that all OSHA and other regulations are followed to ensure employee safety. ï‚· Coordinates dietary services to assure the services can be performed without disruption. ï‚· Educates staff the importance of resident diets and food consistencies base on their care plan ï‚· Supervises meal service and production in a timely and appropriate manner to provide high quality dietary services to residents, visitors and employees of the facility. ï‚· Ensures equipment is properly cared for and in working condition. Proactively addresses any equipment malfunction or breakdown ï‚· Understands and participates in in preparing food budgets encompassing the needs of the dietary department, cost of PPD, inventory management and ordering system. ï‚· Provides file of tested standard recipes and ensures that all food is high quality, nutritious and served at appropriate temperature and consistency. ï‚· Provides direction to staff and residents during emergent situations ï‚· Maintains weekly and monthly temperature logs and reviews for trends that need to be addressed ï‚· Provides an engaging environment for employees by educating, counseling and mentoring. ï‚· Completes all required forms, reports and evaluations in a timely, accurate manner to ensure appropriate controls of equipment and supplies ï‚· Participates in facility surveys made by governmental agencies. Reviews and assists in developing a plan of correction for dietary service deficiencies. ï‚· Ensures that all resident complaints or grievances are recorded with notation of action taken to resolve complaint, and ensure satisfaction. ï‚· Assists the Infection Control Coordinator and Safety Committee Chairperson in identifying, evaluating, and classifying routine job-related dietary functions to ensure that tasks involving potential exposure to blood/bodily fluids are properly identified and recorded. Qualifications Skills Required Experience: Expert Leadership skills: Expert People Skills: Expert Education Preferred Associates or better in Food Service Bachelors or better in Culinary Arts Licenses & Certifications Required Food Service Experience Required 3-5 years: EXPERIENCE: Minimum: Three years of experience in Food Service Mgmt. Preferred: Five years of experience in Food Service Mgmt. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Created: 2024-10-31