Food Service Director

ESSENTIAL DUTIES & RESPONSIBILITIES:
 Provides leadership and direction to the dietary department, its programs,
activities and budget.
 Implements and enforces the dietary department policies and procedures for all
employees, residents, visitors, and governmental agencies as required.
 Obtains/maintains all MSDS sheets for hazardous chemicals stored in the
dietary department, send to TMG.
 Ensures that all OSHA and other regulations are followed to ensure employee
safety.
 Coordinates dietary services to assure the services can be performed without
disruption.
 Educates staff the importance of resident diets and food consistencies base on
their care plan
 Supervises meal service and production in a timely and appropriate manner to
provide high quality dietary services to residents, visitors and employees of the
facility.
 Ensures equipment is properly cared for and in working condition. Proactively
addresses any equipment malfunction or breakdown
 Understands and participates in in preparing food budgets encompassing the
needs of the dietary department, cost of PPD, inventory management and
ordering system.
 Provides file of tested standard recipes and ensures that all food is high quality,
nutritious and served at appropriate temperature and consistency.
 Provides direction to staff and residents during emergent situations
 Maintains weekly and monthly temperature logs and reviews for trends that need
to be addressed
 Provides an engaging environment for employees by educating, counseling and
mentoring.Completes all required forms, reports and evaluations in a timely, accurate
manner to ensure appropriate controls of equipment and supplies
 Participates in facility surveys made by governmental agencies. Reviews and
assists in developing a plan of correction for dietary service deficiencies.
 Ensures that all resident complaints or grievances are recorded with notation of
action taken to resolve complaint, and ensure satisfaction.
 Assists the Infection Control Coordinator and Safety Committee Chairperson in
identifying, evaluating, and classifying routine job-related dietary functions to
ensure that tasks involving potential exposure to blood/bodily fluids are properly
identified and recorded. 

REQUIRED SKILLS & ABILITIES:
 Displays Professionalism: Demonstrates punctuality, dependability and presents
an appropriate professional appearance coming to work in neat and clean attire.
 Displays optimism fostering a spirit of teamwork, positive attitude and conflict
resolution among co-workers. Interacts positively with residents, family members
and visitors in all circumstances. Coordinates activities in conjunction with other
departments to ensure residents feel safe and empowered.
 Strives for excellence performing duties with creativity, measured accuracy and
timeliness and exhibiting a commitment to strive for excellence.
 Excellent oral and written communication skills,
 Problem solver identifying actual/potential problems and works with supervisor to
create an action plan for resolution and then measuring outcomes to determine
course of action. Exhibits adaptability.
 Displays excellent Customer Service by assisting and cooperating with other
personnel and interdisciplinary teams exhibiting helpfulness and support to all
team members. Provides direction to visitors, staff, volunteers and external
populations
 Knowledge of Food Safety Regulations and Protocols