Food Service Director Join Our Team Today!

Bear Mountain at Worcester -

The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality food service and nutritional care for customers consisting of residents, and guests.   The primary goal is to consistently plate a fantastic dining experience for the people served. He / she will lead by example and be the embodiment of Bear Mountains mission, vision and values. He / she will administer, plan and direct all activities of food hospitality and nutrition. They will maintain patient, guest, and customer service relations with an acute focus balancing culinary integrity, hospitality, and financial results, while safeguarding each guest experience to the highest level of personalized service.

Performance Platform

Since being founded, Bear Mountain has been a leader in the healthcare industry. Today, Bear Mountain is a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. We expect you to demonstrate these Values :

• Performance - We're passionate about delivering exceptional healthcare and guest experiences.
• Integrity - We do the right thing, all the time.
• Transparency – We’re open, honest and straightforward in everything we do.

In addition, we expect you to demonstrate the following key attributes :

Bear Mountain Vision and Culture

Bear Mountain is a leading healthcare company, spanning the nursing home sector from Extended / Long Term Care and Short Term Rehabilitation to Neurobehavior Programs. Bear Mountain is dedicated to continuing its tradition of providing exceptional guest experiences across its facilities .  Our vision “To exceed your expectation with the highest quality healthcare in a safe, clean, supportive and positive environment.” unites us as a team, our Team members put the CARE back into Healthcare, and, our amazing Team Members are at the heart of it all!   We expect you to maintain and support the education of this culture.

Essential Functions

Promote the mission, vision, and values of the organization and exemplify them through food hospitality

Greet all residents, families and visitors with a positive, cheerful attitude

Adhere to all code of conduct rules and regulations

Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis

Ensure food preparation for optimal nutrition (including attention to various age groups of residents) and economic handling of food, as well as efficient usage of time

Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs

Facilitate personalized dietary assessments are conducted for each resident to ensure appropriate daily menu preparations for each resident

Plan menus, purchase food and assign duties for special resident functions, staff meetings, recognition dinners and other related functions

Develop Food Hospitality and Nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service

Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff

Participate in Ambassador Program and engage staff in the program.

Participate in QAPI program and facilitate trainings with staff on QAPI goals

Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education

Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service

Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard procedure, as required

Maintain monthly inventory controls and waste controls

Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.

Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed

Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and record- keeping and compiling of reports

Review department performance and institutes changes in techniques or procedures to improve services, simplify work flow , assure compliance with regulatory requirements and promotes more efficient operation of the Food Hospitality and Nutrition Department

Non-Essential Functions

Perform other duties as assigned

Professional Requirements

Communicate the mission, vision and values of the organization.

Adhere to dress code, appearance is neat and clean.

Wear identification while on duty.

Report to work on time and as scheduled.

Complete annual education requirements.

Maintain patient confidentiality at all times.

Maintain regulatory requirements, including all state, federal and local regulations.

Represent the organization in a positive and professional manner at all times.

Comply with all organizational policies and standards regarding ethical business practices.

Participate in performance improvement and continuous quality improvement activities.

Facilitate regular staff meetings and in-services

Attend Leadership meetings, participate in committees as requested

Qualifications

Registered Dietician (RD) or Licensed Dietician (LD) preferred, or Certified Dietary Manager (CDM) required

Must have a minimum of three years’ experience in managing food services or hospitality, healthcare setting preferred

Basic computer proficiency, and working knowledge of Microsoft Office, excel

Ability to utilize technology for procurement, budgets and scheduling

Bachelor’s degree preferred

Knowledge, Skills, and Abilities

Extensive knowledge of food hospitality and nutritional services

Strong organizational and interpersonal skills

Well-developed written and verbal communication skills necessary

Ability to determine appropriate course of action in more complex situations

Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude

Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work

Ability to maintain confidentiality of all medical, financial, and legal information

Ability to complete work assignments accurately and in a timely manner

Ability to communicate effectively, both orally and in writing

Ability to handle difficult situations involving residents, physicians, or others in a professional manner

Physical Requirements and Environmental Conditions

Working irregular hours including call hours

Physically demanding, high-stress environment

Exposure to blood and body fluids, communicable diseases, chemicals, radiation

Pushing and pulling heavy objects

Full range of body motion including handling and lifting residents

Position requires light to moderate work with 50 pounds maximum weight to lift and carry.

Position requires repetitive motions, reaching, bending, stooping, and handling objects with hands and / or fingers, talking and / or hearing, and seeing.