Food Services Director

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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.

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

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 possess, as a minimum, a high school education or its equivalent.
• Must have, as a minimum, 3 years' experience in a supervisory capacity, in a food service-related position.
• CDM preferred.
• Must have the ability to read and interpret blueprints.
• Must be licensed in accordance with current applicable standards, codes, labor laws, etc.
• Must be able to read, write, speak and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.
• 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 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.