Food Service Director

About the Role

The Food Service Director plans, organizes, develops, and directs the overall operation of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations. This role ensures that quality nutritional services are provided daily and that culinary services are maintained in a clean, safe, and sanitary manner.

Responsibilities

• Plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
• Supervises and may assist in the preparation of all products and meals to ensure they are plate-able and appetizing in appearance by following planned menus and standard recipes.
• Maintains adequate stock levels of staple/non-staple food, supplies, and equipment through effective purchasing and inventory processes.
• Ensures all residents’ nutritional needs are met.
• Coordinates services and activities with other departments (e.g., Nursing, Maintenance, Housekeeping).
• Plans and executes catering needs and special events.
• Listens and responds to the needs of residents and staff members.
• Reviews and responds to complaints and grievances from residents and staff regarding all areas of responsibility.
• Serves on various committees and attends community meetings, providing written and/or oral reports of services and activities.
• Maintains the confidentiality of resident care information.
• Ensures appropriate nutritional care for every resident through assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring.
• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.
• Ensures culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
• Develops and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during inspections.
• Works on the development, implementation, and maintenance of emergency disaster programs (e.g., fire, severe weather).
• Follows the departmental budget and maintains operations within it.
• Ensures necessary equipment and supplies are maintained and operable.
• Maintains and fills menus in accordance with established policies and procedures, utilizing menu planning software.
• Maintains current and accurate records through use of computers and/or other documentation.
• Directly and/or indirectly manages all Culinary and Nutritional Services Department staff, including experience with labor unions and contract compliance.
• Interviews, selects, and orients new direct reports.
• Defines, establishes, and promotes performance expectations for direct reports.
• Evaluates job performance of direct reports and provides developmental guidance.
• Documents and addresses employee performance issues to achieve compliance.
• Works with Human Resources for further documentation and intervention when necessary.
• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
• Ensures a reasonable and sufficient staffing plan for absences or vacancies.
• Handles all other duties as assigned.