Food Services Director

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
• Counsels and trains staff in food safety and sanitation practices
• Conducts 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
• Maintains excellent relations with residents, visitors, and all community departments
• Actively 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

• Achieve a minimum of 90 days of continuous employment to receive a $3,000 bonus
• 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
• Food service supervisory experience required; at least two years experience in long term care preferred
• 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

Benefits

• Comprehensive medical, dental, and vision insurance
• Employer paid life insurance
• 401(k) plan
• Competitive paid time off
• Employee assistance program
• Wages on demand
• Discount & wellness programs
• Career growth