Food Service Director

Food Service Supervisor

The Food Service Director assumes the total responsibility for the delivery of quality food service to facility residents. Responsible for dietary sanitation, management of dietary personnel, fiscal resources, and maintenance of a safe and efficient dietary department. Organizes, directs, supervises, and administers dietary policy in accordance with the mission statement, policy and procedures of the facility and dietary practice. Assumes the responsibility for the promotion of a team concept within the Dietary Department and other disciplines in the facility through good interpersonal communication skills. 

RESPONSIBILITIES

• Coordinate the complete and efficient operation of the dietary department

• Assures the preparation of food according to designated menus and regulatory guidelines

• Assures the serving of resident meals within regulatory time schedules, temperature controls and sanitary regulations

• Assures the proper storage of food supplies

• Oversees the sanitation throughout the dietary department

• Monitors and adheres to the dietary food budget

• Adheres to all regulatory guidelines from Local, State and Federal agencies

• Under the direction of a registered dietitian, establishes menu cycles consistent with resident therapeutic needs and acceptance

• Supervises and evaluates meal preparation and resident acceptance

• Participates in Resident Menu Advisory Committee meetings

• Purchase and ensure quality of all food supplies necessary for menu cycles

• Maintains equipment needed for preparation and meal delivery service

• Assumes responsibility for accuracy of all food and equipment supply purchase orders and invoices

• She/he will be responsible for reconciling all purchase orders and invoices submitted for payment

• In conjunction with a licensed dietitian, assume the responsibility for in-service training of all food service personnel in sanitation, food preparation and food presentation to residents

• Communicates changes in dietary system to all dietary personnel

• Assumes the responsibility of hiring, training, discipline and or termination of food service personnel

QUALIFICATIONS

• Current certification as a Food Service Director

• Four (4) years experience preferred with a minimum of two (2) years long-term care experience

• A minimum of two (2) years previous leadership experience preferred in long-term care

• Demonstrates professional commitment to providing quality meals and food service