Director Of Food Service

SUMMARY: The primary purpose of the Food Service Director is to plan, organize, develop, and direct the overall operation of the Food Service Department in accordance with current, federal, state and local standards, guidelines, and regulations governing our facility, and as may be directed by the Administrator, to assure that our facility is maintained in a safe and comfortable manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervise the receiving and storage of food.
• Document the dietary component of resident’s care plans.
• Follow the dietary component of resident’s assessments and care plans.
• Work with administration and the Activity Department to plan menus and provide special foods for parties or other scheduled programs.
• Maintain file of standardized recipes.
• Plan, develop, organize, implement, evaluate, and direct the Food Service Department, its programs and activities.
• Supervise food preparation and service.
• Plan diets and menus for review by the consultant.
• Accept assigned duties in a corporative manner.
• Follow Residents’ Rights polices at all times.
• Perform all duties assigned in an effective, timely and professional manner.
• Observe infection control procedures.
• Assume accountability for data contained in the employees’ handbook.
• Assume Quality Assurance duties as assigned.
• Perform simple arithmetic and units of measurement conversions used in food preparation.
• Complete the assigned MDS section(s) in a timely manner.
• Maintain food and labor costs within the dietary budget.
• Plan food substitutions for residents who refuse or are unable to eat food served.
• Ensure proper maintenance of equipment.
• Inform and educate residents regarding therapeutic diets.
• Be responsible for the safety of residents under his/her dietary supervision.
• Perform other related duties as directed by his/her supervisor.
• Plan and conduct in service training program.
• Maintain menus for required retention period.
• Follow dietary policies and procedures and food service job descriptions.
• Review and revise each resident’s progress toward care plan goals.
• Implement diets and menus for approved by the consultant.
• Purchase necessary food and supplies.
• Observe all facility safety policies and procedures.
• Perform other related duties as directed by the Administrator.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.

• Must have the ability to read and interpret blueprints.
• Must be able to relate information concerning a resident’s condition.
• Must have patience, tact, a cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food service areas; must perform regular inspections of kitchen/storage units for order, safety, and proper performance of equipment.
• Must be knowledgeable of food service practices and procedures, as well as the laws, regulations and guidelines governing food service functions in nursing care facilities.
• Must have, as a minimum, 3 years experience in a supervisory capacity, in a food service-related position.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess, as a minimum, a high school education or its equivalent.
• Must be licensed in accordance with current applicable standards, codes, labor laws, etc.
• CDM preferred.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• Must be able to read, write, speak and understand the English language.

PHYSICAL DEMANDS: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to push, pull move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum of 50 feet.
• Must meet the general health requirements set forth by the policies of this facility, which include a medical and physical examination.
• Must be able to move intermittently throughout the workday.
• Must function independently and have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• May be necessary to assist in the evacuation of residents during emergency situations.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.