Food Service Director

About the Role

The Food Service Director assumes total responsibility for delivering quality food service to facility residents. This includes overseeing dietary sanitation, managing dietary personnel, fiscal resources, and maintaining a safe and efficient dietary department. The role involves organizing, directing, supervising, and administering dietary policy in alignment with the facility's mission, policies, and procedures. The Director promotes a team concept within the Dietary Department and across other disciplines through strong interpersonal communication skills.

Responsibilities

• Coordinate the complete and efficient operation of the dietary department.
• Ensure the preparation of food according to designated menus and regulatory guidelines.
• Ensure resident meals are served within regulatory time schedules, temperature controls, and sanitary regulations.
• Oversee the proper storage of food supplies.
• Maintain sanitation throughout the dietary department.
• Monitor and adhere to the dietary food budget.
• Adhere to all regulatory guidelines from local, state, and federal agencies.
• Establish menu cycles consistent with resident therapeutic needs and acceptance, under the direction of a registered dietitian.
• Supervise and evaluate meal preparation and resident acceptance.
• Participate in Resident Menu Advisory Committee meetings.
• Purchase and ensure the quality of all food supplies necessary for menu cycles.
• Maintain equipment needed for preparation and meal delivery service.
• Assume responsibility for the accuracy of all food and equipment supply purchase orders and invoices.
• Reconcile all purchase orders and invoices submitted for payment.
• Conduct in-service training for all food service personnel in sanitation, food preparation, and food presentation, in conjunction with a licensed dietitian.
• Communicate changes in the dietary system to all dietary personnel.
• Assume responsibility for hiring, training, disciplining, and terminating food service personnel.

Qualifications

• Current certification as a Food Service Director.
• Four (4) years of experience preferred, with a minimum of two (2) years in long-term care.
• A minimum of two (2) years of previous leadership experience preferred in long-term care.
• Demonstrates a professional commitment to providing quality meals and food service.