DIR - DIETARY/FOOD SVCS

Responsible for managing and coordinating all activities of the Food Service Department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff.

* Complete and plan all food service staffing schedules, review all requests for holiday/vacation time and extended leave time, and ensure all time cards are prepared for payroll in a timely manner.

* Establish and maintain a level of proficiency in the food service staff to ensure provision of quality food services.

* Provide leadership and management to all food service staff, and conduct departmental meetings to consistently improve service.

* Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures.

* Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for corrections.

* Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patients' special needs.

* Participate in the development of the Dietary Services department's budget and ensure it is maintained to an acceptable level.
* Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service.
* Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness.

* Consult with the Facility Chief Executive Officer, Registered Dietitian, Director of Nursing, and Medical Director when problem situations arise.

* Demonstrate a professional attitude and support the objectives of the facility guest relations philosophy through internal and external communications and interactions with all levels of staff patients, family members, guests, and community and referral sources.

Related Work Experience: A minimum of three (3) years of demonstrated responsible food service management experience, with at Least two (2) years in a management/supervisory role.

License and/or Certifications Requirements: ServSafe Food Safety Manager Certification.

Education Requirements: High school diploma or equivalent. Associates degree in a food services related field preferred.

In the absence of any of these qualifications upon hire, with the exclusion of licensure, employee must demonstrate the ability to learn these concepts and develop these skills within a reasonable time frame via the organization's orientation and training program.