Director, Dietary Services

Pay Range $70,000-$93,000/yearly

About the role

Oversees the operation of the Dining Services Department in accordance with current applicable federal, state and local standards, guidelines and regulations, and established policies and procedures. Assures the adequacy of special diet meals, the production of nutritious, well-balanced meals and that quality food service is provided at all times.

Responsibilities

• Plans, develops, organizes, implements and directs the Dining Services Department, its programs and activities, in accordance with established procedures.
• Attends and participates in facility committees, workshops, and seminars as required, and informs administrative staff regarding maintaining and upgrading department quality.
• Supervises assigned staff and overall department operation. Supervises, trains and evaluates assigned staff.
• Oversees and directs in-service training for all subordinate staff.
• Assures that the department is maintained in a clean and safe manner, and that a sufficient number of food service personnel are on duty at all times during food service preparation.
• Coordinates repair of all dietary equipment with the Maintenance Department and/or appropriate vendors.
• Oversees preparation of work schedules and daily job assignments. Monitors work of department personnel to ensure compliance with directives and established procedures.
• Conducts employment interviews, makes recommendations regarding hiring and termination, discipline and transfer of employees.
• Informs Assistant Administrator regarding needs, services, activities and programs of the Dining Services Department.
• Attends mandatory state required in-services.
• Handles department requisitions and maintains a supply of emergency foods.
• Prepares department budget proposal for submission to Administration and the Board of Trustees and is responsible for the effective utilization and monitoring of the department budget.
• Maintains an organizational and staffing table, personnel attendance records and status of assigned staff. Delegates and supervises personnel action forms and employment termination paperwork.
• Assures that staff, contractors and vendors, residents and visitors, etc., know and follow established policies and procedures.
• Reviews complaints and grievances made by the residents/employees and makes a written/oral report to the Assistant Administrator within three (3) work days indicating what action(s) were taken to resolve the complaint or grievance.
• Performs all assigned duties in a professional manner, in accordance with established policies and procedures.
• Maintains a good working relationship with co-workers.
• Ensures regular attendance.

Marginal Functions

• Manages staff development and education to ensure new employees' orientation, education, training, and the work performance standard/evaluation of all Dining Services personnel.
• Manages work and vacation schedules and ensures that they are maintained at all times.

Requirements

• Dietary experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility is desired.
• Five years minimum experience as Director or Assistant Director of Food Services.
• Food Handlers Certificate.
• Any combination of education and experience that would provide the necessary knowledge and abilities listed, typically: Certification or graduate from recognized culinary institution.
• Job related experience within a specialized field with increasing levels of responsibility is required.

Benefits

• A work environment focused on teamwork and support for excellent care.
• Excellent health, wage replacement, and other benefits for you and your family's well-being.
• A generous contribution to a 401K plan whether or not you participate, and an additional contribution from the company when you participate in the plan.
• Investment in your growth through tuition reimbursement - $1,500 per year.