Food Services Director -$3,500 Sign On

About the role

The Food Services Director at Yona is responsible for organizing, planning, directing, controlling, and supervising functions and personnel within the dietary department. This role focuses on enhancing the meal experience for residents in a long-term care facility while ensuring compliance with federal, state, and local standards.

Responsibilities

• Interviews, hires, and/or orients dietary staff
• Trains workers in procedures and proper operation and maintenance of equipment
• Plans, organizes, directs, coordinates, and supervises functions and activities of the departments
• Supervises and evaluates the quality of work completed by department employees
• Forecasts and plans the purchase of supplies and equipment
• Plans work and staffing schedules to ensure adequate services are rendered
• Maintains proper staffing levels
• Maintains required records including but not limited to; inventory, compliance, income/expense, and personnel records
• Calls regular management staff meetings and communicates with members of other departments to coordinate dietary activities
• Manages a cost-effective program to budget
• Maintains the department to be survey-ready at all times, assuring the department operates within federal, state, and local regulations
• Manages and maintains excellent relations with residents, visitors, and all community departments
• Participates in facility meetings and committees
• Follows all Company policies and procedures
• Promotes the professional growth and development of the entire departmental team
• Conducts quality assurance rounds and inspections to ensure current quality controls and methodologies are suitable and sustainable
• Reports monthly initiatives, goals, and accomplishments
• Promotes and monitors resident satisfaction
• Ensures that the food service operation is maintained in a clean, safe, and sanitary manner

Requirements

• Achieved an associate's or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning
• At least two years experience in long term care preferred
• Food service supervisory experience required
• ServSafe Certification for Managers, National Restaurant Association
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), per the Certifying Board for Dietary Managers, the credentialing agency of the Association of Nutrition & Foodservice Professionals (ANFP)
• Skilled in motivating and supervising staff members
• Excellent interpersonal skills, customer service and quality attitude
• Ability to work under pressure and meet established goals and objectives
• Public speaking skills
• Excellent stress management skills, administrative and organizational, and follow-through (with associates and clients) skills required
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook