Food Services Director Jobs

Position Summary:

Directs the day-to-day operations of the department – staffing, inventory control, meal production and service, sanitation practices, and other related duties. Makes job assignments and sets priorities. Responsible for recruitment and selection of staff. Communicates policies, assists and coaches as needed. Monitors work assignments, provides feedback, evaluates performance, and disciplines as necessary. Maintains records and manages budget and supplies. Performs cooking functions in accordance with the Cook’s job description when required. Actively participates in each resident’s care planning process.

Essential Duties:

Assures that the department is adequately staffed to perform all functions.

• Responsible for the recruitment, selection, and retention of dietary department staff.
• Develops and posts a written schedule for all assignments in advance.
• Plans ahead for adequate coverage during vacations and extended absences.
• Receives staff call-ins and arranges for replacements.
• Keeps current attendance records.

Assures that staff are properly trained to meet the standards of their assigned tasks in meal preparation and meal service, sanitation and food handling, and cleanup. Assures that company and department policies are understood and followed.

• Ensures that departmental procedures are current and updated and records are maintained accordingly.
• Counsels and/or disciplines employees as necessary to assure compliance with department standards of performance, sanitation, safety, and attendance.
• Ensures dietary employees are knowledgeable in all areas necessary to perform job functions.
• Routinely evaluates employee performance and completes annual performance reviews, ensuring that employee evaluations are individualized, insightful, and geared toward improving work performance.
• Ensures proper storage and handling of food and supplies.
• Oversees orientation and training of new employees in safety, sanitation and task assignments.
• Presents in-services and other training to keep staff informed, and meets state regulatory requirements. Maintains records of such training, meetings, etc.

Ensures that food is nutritional, appetizing, prepared as planned and served in a timely, pleasant, resident-centered manner, and in compliance with federal, state, and facility guidelines.

• Maintains current file of recipes adjusted to proper yield.
• Visits residents frequently to get feedback on meal satisfaction and food preferences.
• Reviews corporate menus and suggests changes at the facility level in accordance with the preferences of the resident population. Reviews changes with consultant dietitian.
• Ensures meal trays are served accurately and in compliance with facility policies, diet orders, care plan interventions, and resident food preferences.
• Trains cooks in proper cooking techniques for optimum quality.
• Oversees the production of meals.

Participates in the development, implementation and review of residents’ nutritional care plans.

• Visits new residents within 48 hours of arrival to introduce the dietary services programs and obtain food preferences.
• Attends Plan of Care meetings and Utilization Review Meetings in accordance with established regulations. Keeps plans of care current.
• Makes pertinent documentation in residents records regarding their diets, intake and problems.
• Consults with the dietian routinely.
• Supervises the implementation of the meal plans, diet orders, and nourishment programs.
• Confers with nursing as needed.

Manages the inventory to meet the demands of the menu and the supply needs of the department and maintain budget control.

• Oversees the ordering of food and supplies, ensuring timely orders to maintain appropriate levels of stock.
• Evaluates the quality of items purchased.
• Completes financial and other related paperwork in an efficient and accurate manner.
• Operates department within budgetary guidelines.
• Keeps records of expenditures and budget status.
• Oversees the deliveries from the vendors.

Assures that the equipment is in proper working condition and that employees use it appropriately.

• Informs Administrator of the need to purchase new or replacement equipment. Uses corporate resources to make fiscally responsible recommendations.
• Oversees the training of all employees in proper use of the equipment.
• Notifies maintenance promptly when equipment malfunctions.

Participates in related management functions.

• Attends and participates in continuing educational programs to keep abreast of changes within the profession.
• Serves on corporate/facility committees as desired or as assigned.
• Attends interdepartmental meetings and management programs as necessary and/or required.
• Communicates effectively with other departments in areas of common interests. Keeps Administrator informed of department functioning.

Major Duties and Responsibilities

• Makes independent decisions using sound judgement when the conditions warrant such.
• Actively participates in the implementation and evaluation of facility programs and services.
• Sets and meets appropriate departmental goals and objectives.
• Actively seeks to resolve problems in a direct and courteous manner.
• Maintains good interdepartmental, intradepartmental, and customer service relations.
• Ensures dietary department is in compliance with state and federal regulation.

Maintains a clean, safe and orderly environment in accordance with established policies and procedures.

• Participates in fire safety and preparedness drills in a safe and professional manner, and ensures that staff do the same.
• Takes/recommends corrective action on any unsafe conditions.
• Follow through on work-related accidents/illness.

Although this job description is intended to be as complete as possible, omission of specific statements of duties

does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

Education and Experience:

• Must possess a minimum of a high school diploma or G.E.D.
• Post-secondary education in food and nutrition or related field preferred.
• Must have successfully completed the 90-hour Food Service Supervisor course (or bewilling to obtain certification immediately and demonstrate knowledge of dietary management, modified diets, and leadership skills).
• Cooking experience required.
• Must have a minimum of three (3) years dietary experience.

Knowledge, Skills and Abilities:

• Leadership ability and the skills to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department
• Ability and willingness to work harmoniously with both professional and nonprofessional personnel.
• Represent the organization in a positive manner, support and encourages strong morale within the team and maintain effective, professional relationships with others.

• I am resilient and adapt to change in positive ways.
• Ability to engage patients and team members utilizing the CMH Experience Standards
  • I am creating a warming, caring, and non-judgmental environment

  • I am actively listening and seeking information

  • I am honest, truthful, and consistent

  • I am respectful, treating all individuals with dignity and empathy

  • I am serving as a role model, taking both initiative and ownership when appropriate

  • I am working collaboratively and demonstrating teamwork

  • I am resilient and adapt to change in positive ways.
• I am honest, truthful, and consistent
• I am creating a warming, caring, and non-judgmental environment
• I am actively listening and seeking information
• I am serving as a role model, taking both initiative and ownership when appropriate
• I am respectful, treating all individuals with dignity and empathy
• I am working collaboratively and demonstrating teamwork