What are the responsibilities and job description for the Director of Food and Nutrition Services position at HC&N Healthcare Solutions?
Director of Food and Nutrition Services
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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.
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