Director of Food Service

Job Description

Job Description

• Develop goals and objectives for the department.
• Maintain policies and procedures to obtain these stated goals and objectives.
• Prepare and manage the department budget and production of profit and loss statement.
• Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents.
• Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance.
• Control department resources through appropriate planning, utilization, evaluation and data analysis.
• Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness.
• Ensure on-going training and motivation of dietary staff.
• Plan and coordinate all department activities.
• Plan and implement food service systems, including department layout and equipment requirements.
• Maintain effective communication with departmental personnel, other departments, administration and the public.
• Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials.
• Schedule staff to ensure sufficient coverage for kitchen and dining room.
• Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area.
• Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training.
• Purchase food and supplies using competitive purchasing practices.
• Manages cost of food and supplies to maintain a total food cost within the guidance of the Community.
• Check receipts of orders and invoices promptly. Approves statements for payment.
• Record weekly menus of all diets served to Residents noting and initialing any changes made.
• Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served.
• Oversee the hiring, training and supervision of staff.
• Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
• Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary.
• Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards.
• Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions.
• Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director.
• Prepare an annual budget and operates within that budget.
• Prepare meals as necessary.
• Wear clean and proper uniform.
• Perform other duties as assigned\by Executive Director or Regional Director of Food Service.