Director of Food Services

*Food Service Director * *Position Summary: * The Food Service Director is responsible for managing the operation of the Food Service Department to ensure palatable, nutritionally balanced, quality food is served to our residents.
Responsible for ordering food items and supplies and maintaining inventory for the food service department.
Participate in hiring, training, evaluating, disciplining, and terminating food service department employees.
Responsible for food service department budget.
*Key Goals: *  Responsible for managing the operation of the Food Service Department ensuring palatable, nutritionally balanced, quality food is served to residents.
 Responsible for ordering food items and supplies and maintaining inventory for the food service department.
 Participates in hiring, training, evaluating, disciplining and terminating food service department employees.
 Responsible for Food Service department budget.
*Responsibilities:*  Interview new residents and review their care plans for special dietary needs within 72 hours of admission.
 Develop, monitor and maintain quality standards for the storage, preparation and presentation of food.
 Plan and prepare nutritionally balanced, well-prepared and palatable meals that reflect the likes and dislikes of residents in a timely and consistent manner while adhering to menus and special dietary needs.
 Ensure appropriate meals and snacks are served to residents.
 Ensure the Food Service department meets all licensing standards and requirements.
Train staff to function within appropriate guidelines to adhere to standards and licensing requirements.
 Routinely communicate with the Resident Care Manager and/or Director of Resident Care to communicate adjustments to residents’ changing dietary needs.
 Routinely meet with resident council to gain residents’ perspectives on the quality, variety and types of meals served.
Implement and communicate resident requests.
 Participate in resident care conferences and provide advice on nutrition and dietary needs as directed.
 Work within approved Food Service budget; maintain a running inventory of supplies and make purchases through approved vendors, ensuring food items and supplies are on hand when needed.
 Develop and implement sanitation schedule for kitchen, equipment, and dining room to maintain a high standard of sanitation and cleanliness.
 Work closely with other departments to coordinate special events including but not limited to holiday meals, birthday meals, company picnics or other events.
 Prepare monthly departmental work schedules and maintain adequate staffing per licensing regulations.
Monitor Food Service department payroll and authorize overtime when necessary.
 Participate in the interviewing and selection of Food Service department candidates.
 Conduct periodic performance evaluations; issue discipline and ensure necessary training, etc.
of Food Service department employees.
 Attend mandatory in-service meetings, department head meetings and continuing education opportunities as required.
 Adhere to SDS procedures regarding cleaners or other hazardous materials.
 Comply with universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures.
 Properly report any hazardous conditions and equipment, incidents or accidents in a timely fashion.
 Understand, comply with and promote Resident Rights, Safety, Supervision and Protection.
 Maintain confidentiality of resident health information as required by HIPAA.
 Ensure a safe environment for residents, visitors and co-workers.
 Support, reinforce, communicate, and defend the mission, vision, values, philosophy and culture of the organization.
*Qualifications: *  Culinary degree or certification from an accredited institution  Three years experience cooking / baking from scratch and preparing special diets in a long term care or assisted living setting OR a combination of education and experience  Previous supervisory experience is preferred.
 Excellent computer skills and proficient in word, outlook, and other software programs used by Baruch.
 Excellent communication skills both verbal and written.
 Excellent interpersonal skills and a collaborative management style.
*GENERAL REQUIREMENTS * *Reporting Relationships:* Food Service Director reports to the facility Administrator.
*Inside/Outside:* 100% inside *Compensation/Benefits: *Salary is commensurate with qualifications and experience.
*This job description should not be interpreted as all-inclusive.
It is intended to identify the major responsibilities and requirements of this job.
The incumbent may be requested to perform job-related responsibilities and tasks other than those stated.
* Employee Signature: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Date: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Job Type: Full-time Pay: $19.
00 - $21.
00 per hour Expected hours: No more than 40 per week Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Flexible schedule * Health insurance * Life insurance * Paid time off * Vision insurance Schedule: * 8 hour shift * Day shift * Holidays * Nights as needed * Weekends as needed Work Location: In person