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Director of Food Services job

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Job Description

Responsibilities: * Organize, evaluates, and directs the Dining Services Department. Implements the programs and activities of the department. * Coordinates dining services and activities with other related departments (Clinical, Marketing, Life Enrichment, etc.). * Provides material safety data sheets (MSDS) for hazardous chemicals used or stored in the dining services department to Environmental Services Director for inclusion in campus manual. * Completes staff schedule for optimal daily functions according to company policy. * Implements regional changes to menus based upon resident input obtained from weekly Chef Circle meetings. * Processes diet changes and new diets as received from Clinical Services. * Ensures that a daily preparation plan is reviewed with the preparation staff each day, at least one day in advance. * Supervises and participates in food preparation for meals. * Plans and provides catering services within the health campus as necessary. * Assists in planning the dietary/dining services portion of the resident s discharge plan. * Interviews residents or family members within twenty-four (24) to seventy-two (72) hours upon admission and completes online preference form. * Assists in developing methods for determining quality and quantity of food served. * Completes dining room rounding daily visiting residents to evaluate the quality of meals served, likes and dislikes, etc. * Provides appropriate evening snack to clinical team for delivery in the evening to all residents. * Ensures that the dining areas are properly set and maintained. * Meets with dining services personnel, on a regularly scheduled basis, solicits advice from inter-department supervisors concerning the operation of the Dining Services Department. Assists in identifying and correcting problem areas, and/or the methods of improvement of services. * Ensures proper training for all new employees to coincide with the Culinary Apprenticeship Program. * Reviews and checks competency of dining services personnel and makes necessary adjustments/corrections as required, or that may become necessary. * Maintains a productive working relationship with other department supervisors and coordinates dining services to assure that daily services can be performed without interruption. * Makes periodic rounds to check equipment and to assure that necessary equipment is available and working properly. * Checks supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks. * Ensures that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. * Purchases food services supplies, equipment, etc., as required. * Implements procedures for the safe operation of all dining services equipment. * Ensures that only trained and authorized personnel operate the department s equipment, and that the equipment is operated in a safe manner. * Ensures that containers of hazardous chemicals used in the department are properly labeled and stored. * Ensures that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.). * Provides substitute foods of similar nutritive value to residents who refuse foods served. * Controls and remains within budget requirements for supplies, food, and labor costs through the use of the company spend down sheet. * Maintains proper certifications and/or licenses required, if applicable. * Minimal travel including overnight stay as necessary.WHAT WE\'RE LOOKING FOR * High School Diploma or GED required. Licenses/Certifications: * Certified Dietary Manager or, * Certified Food Service Manager or, * An associate's or higher degree in food service management, restaurant management, or hospitality or, * Similar national certification for food service management and safety from a national certifying body or, * In states that have established standards for food serv

TASKS

  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Maintain food and equipment inventories, and keep inventory records.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

SKILLS

  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • SpeakingTalking to others to convey information effectively.
  • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

KNOWLEDGE

  • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Economics and AccountingKnowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
  • Sales and MarketingKnowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Apprenticeship Program

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