Director Of Food Services - Helen Keller Hospital, Food Services, Full Time, 1St Shift

Responsibilities

Manages the Food Service Department; The Director is responsible for the total operation of the dining service department. The department will be operated within established objectives, standards, policies and procedures, utilizing the principles and values of the organization. In addition the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations. Maintains quality control and compliance with regulatory requirements. Reports to the Chief Financial Officer and is classified as a management position .

Qualifications

Education:

The DFS should possess at least one of the following credentials:

• Associates Degree from an approved Diet Technician Program
• Bachelor Degree in Food Service Management
• Registered Dietician
• Bachelor Degree in Nutrition
• Certified Dietary Manager (CDM)

NOTE: If none of the above, upon acceptance of the director’s position, he or she will immediately enroll in an approved CDM program. It is expected that the director will become a Certified Dietary Manager within one year of hire. Additionally, the director should be knowledgeable of, and will have met, all local and state certifying requirements. If not already ServSafe certified then it is expected that the DFS become certified within six months of hire.

The director must possess a thorough knowledge of dining service operations, supervision, public relations and all appropriate federal, state and local regulations.

Experience

Minimum Preferred Experience – five years managerial experience; previous management experience in related field preferred

Additional Skills/Abilities

Proven managerial skills; possess good written/oral communication skills; ability to identify and define problem areas and prepare solutions;