Director of Food Services

What You Can Expect: Directs the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines, and regulations. Ensures that quality nutritional services are provided on a daily basis and that the food services department is maintained in a clean, safe, and sanitary manner. ROLE AND RESPONSIBILITIES Organize, evaluate, and directs the Food Services Department. Implements the programs and activities of the department. Coordinates food services and activities with other related departments (Clinical, Environmental, Life Enrichment, etc.). Maintains material safety data sheets (MSDS) for hazardous chemicals used or stored in the food services department to the Environmental Services Director for inclusion in the campus manual. Completes staff schedule for optimal daily functions according to company policy. Implements regional changes to menus based upon resident input obtained from weekly Chef Circle meetings. Processes diet changes and new diets as received from Clinical Services. Ensures that a daily preparation plan is reviewed with the preparation staff each day, at least one day in advance. Supervises and participates in food preparation for meals. Plans and provides catering services within the health campus as necessary. Assists in planning the dietary/food services portion of the Resident's discharge plan. Interviews Resident or family members within twenty-four (24) to seventy-two (72) hours upon admission and completes online preference form. Assists in developing methods for determining quality and quantity of food served. Completes dining room rounding daily visiting Residents to evaluate the quality of meals served, likes and dislikes, etc. Provides appropriate evening snack to Clinical team for delivery in the evening to all Residents. Ensures that the dining areas are properly set and maintained. Meets with food services personnel on a regular scheduled basis, solicits advice from inter-department supervisors concerning the operation of the Food Services Department. Assists in identifying and correcting problem areas, and/or the methods of improvement of services. Ensures proper training for all new employees to coincide with the Culinary Apprenticeship Program. Reviews and checks competency of food services personnel and makes necessary adjustments/corrections as required or that may become necessary. Maintains a productive working relationship with other department supervisors and coordinates food services to assure that daily services can be performed without interruption. Makes periodic rounds to check equipment and to assure that necessary equipment is available and working properly. Checks supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks. Ensures that stock levels of staple/non-staple food, supplies, equipment etc., are always maintained at adequate levels. Purchases food services supplies, equipment, etc., as required. Implements procedures for the safe operation of all food services equipment. Ensures that only trained and authorized personnel operate the department's equipment, and that the equipment is operated in a safe manner. Ensures that containers of hazardous chemicals used in the department are properly labeled and stored. Ensures that the care plan identifies any special equipment and utensils the Resident may need (e.g., plate guard, enlarged silverware handles, etc.) Provides substitute foods of similar nutritive value to Residents who refuse food serviced. Controls and remains within budget requirements for supplies, food, and labor costs through the use of the company spend down sheet. Maintains proper certifications and/or licenses required, if applicable. Minimal travel including overnight stay as necessary. Location:Briar Hill Health CampusText One Of

Created: 2024-10-19