Director of Food and Nutrition Services - HC&N Healthcare Solutions : Job Details

Director of Food and Nutrition Services

Summary:

The Director of Food and Nutrition Services will:

• Manage and coordinate the day to day food service operation;
• Assure compliance with Local, State and Federal requirements and laws regarding nutrition, sanitation and safety regulation;
• Maintain necessary record-keeping;
• Select, train, schedule, supervise, direct and evaluate assigned food service personnel.

Responsibilities and duties include but are not limited to:

• Manage, coordinate and oversee the day to day food operations;
• Analyze effectiveness;
• Assure compliance with Local, State and Federal laws regulations, safety and sanitation procedures;
• Estimate and order amount of food and supplies needed;
• Monitor and control expenditures and maintain assigned budget;
• Inspect receiving and storing of food and non-food;
• Inspect unit pantry, dayroom and dining room area daily to assure compliance with health, safety and sanitation requirements and regulations;
• Plan and coordinate daily work for efficient use of labor;
• Receive calls from employees and call substitutes as necessary;
• Direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees;
• Train and assist employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety;
• Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary;
• Maintain and evaluate equipment for safety;
• Participate in meal and menu planning;
• Input new resident diets food preferences and allergies and make changes to resident preferences as necessary;
• Enter menus in the systems and make changes as necessary;
• Perform meal rounds to ensure food acceptance and make menu changes as necessary;
• Supervise and participate in food preparation and distribution;
• Plan for catered events such as meetings, activities and parties;
• Plan and coordinate food service operations with other departments;
• Communicate with team members on changes within the department;
• Schedule food committee meetings with residents and record minutes;
• Adhere to appropriate code of ethics (CC);
• Demonstrate regular attendance and punctuality.

Qualifications will include but are not limited to:

• Bachelor or Associate degree or higher in nutrition or hospitality; or
• Certified Dietary Manager; or
• Registered Diet Technician; or
• Certified Food Service Manager.

Skills:

• Analyze situations accurately and adopt an effective course of action;
• Operate a computer;
• Work independently with little direction;
• Oral and written communication skills;
• Principles and practices of supervision and training.

An Equal Opportunity Employer