Director of Food and Nutrition Services
: 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 regulations;
• 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 the 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 the 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.

The Director of Food and Nutrition Services will have the ability to:

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

Qualifications of the Director of Food and Nutrition Services will include but are not limited to:

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

An Equal Opportunity Employer