Description:
Summary & Objective
The Director, Food & Nutritional Services plans, organizes, and directs food production, preparation, and service for the healthcare system. Establishes, policies, procedures and departmental objectives. Supervises departmental personnel and all functions including food service to patients, staff and visitors. Works with Registered Dietician to create menus and monitor diets. Caters for meetings and other functions.
Essential Functions
- Assigns responsibility within the scope of the individual's abilities.
- Meets with Administrator to discuss escalated matters, obtain direction and set time frames for planned activities.
- Participates in daily, weekly and/or monthly management team meetings to discuss patients and/or resident's status, census changes or patient and/or resident's complaints or concerns.
- Completes employee evaluations on a timely basis. Accurately and objectively assesses performance.
- Develop and implement policies and procedures in the dining service program that are in compliance with food service regulations.
- Monitors monthly expenditures.
- Directs and supervises all dietary functions and personnel.
- Responds to customer complaints in accordance with Dining protocols.
- Is responsible for food purchase, production, and timely service of meals
- Ensure excellence in service and quality of products.
- Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules.
- Ensures that work areas are clean and that equipment, tools, and supplies are properly stored.
- Inspect kitchen staff to ensure they are in clean and proper dress code at all times.
- May be requested to assist on tray line at mealtimes.
- Coordinates and plans food preparation activities for special events.
- Ensures compliance with completion of department orientation checklist for all new hires.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
Other Duties
- Promotes positive employee engagement, teamwork, mutual respect and safety work practices.
- Provides orientation to new employees as needed.
- Maintain your required license, certifications and mandatory skill updates.
- Complies with all policies, local, state and federal laws and regulations.
- Perform other duties as assigned
Supervisory Responsibility
- May serve as an interim department leader depending on need.
Disclaimer
The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time.
EEOC Statement
CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
PM19
Requirements:
Knowledge & Experience Requirements
- Bachelors' degree from an accredited institution in Food Service Management or in hospitality, including a course of study in food service or restaurant management.
- Food service supervisory experience required
- 3-5 years experience in LTC/SNF setting experience required.
- Must have excellent verbal and communication skills
- Must have knowledge of computer office/clinical software.
- Must be able to read, write and understand the English language.
Physical Requirements
- Must be able to lift and/or move up to 50 pounds and push/pull up to 250+ pounds, walk, climb stair or ladders, stand on feet for extended periods of time, etc
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