POSITION TILE: Service Director
The Food Service Director plans and directs the Nursing Home Food Service staff to ensure safe, nutritious and cost effective meals and snacks for residents. Although interdisciplinary effort is required, Director of Food Services includes but is not limited to; meal time scheduling, menus, kitchen rounds, inventory, budgeting, supplies, food orders, staffing, overtime, hiring, infection control, greeting new residents, dining room rounds, grievances, meal accuracy, diet accuracy, safe workplace, harmonious workplace, customer service, policies and procedures, federal and state compliance. The Food Service Director must lead by example by promoting positive morale within their department and throughout the facility by smiling and greeting residents, families and all employees. Reports directly to the Executive Director, does related work accordingly;
Job Duties include (but not limited to):
•Full time Monday – Friday 40 hour work week. Must be flexible to work weekend/holidays to ensure oversight during special events.
•Inspects Dietary Department daily to ensure that it is safe and sanitary.
•Inspects storage areas on a weekly basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
•Submits written reports to administration as necessary.
•Plans nutritionally balanced & therapeutic meals that reflect the likes and dislikes of residents, as well as Public Health regulations.
•Is responsible for food purchase, production, and timely service of meals.
•Directs and supervises all dietary functions and personnel.
•Purchases food products from approved vendors.
•Maintains cost records and works to meet budget guidelines.
•Monitors monthly expenditures.
•Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
•Schedules work hours and assignments and reviews staff work performance.
•Ensures compliance of the overtime budget.
•Is responsible to see that each shift is properly staffed.
•Develops job descriptions, cleaning schedules, and other dietary management tools.
•Checks inventory of incoming food and supplies.
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