Food Service Director (FSD)

1. Position Summary:

2. Essential Functions:

3. Education & Experience:

• The ability to read, write, and speak English is essential.

• No formal education is required. A high-school diploma is desirable. Some college is helpful.

• Previous experience in a healthcare facility, specifically the dietary department is helpful, but on-site training and orientation will be provided.

• The ability to provide and follow oral, written, and verbal instructions is vital.

• The ability to work in a healthcare environment and conduct themselves professionally and appropriately as required.

• The ability to fulfill all pre-employment requirements as deemed necessary by the individual facility and company.

4. Competencies:

To perform the job successfully, an individual should demonstrate the following competencies:

• Communication proficiency

• Customer/Client focus

• Organizational skills

• Results driven

• Teamwork orientation

• Technical capacity

• Time management

5. Physical & Mental Requirements:

W While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to be on his/her feet for extended periods of time. The employee frequently must squat, stoop or kneel, reach above the head and reach forward. The employee continuously uses hand strength to grasp utensils or carry pots and pans. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job.

The employee must frequently lift and/or move up to 50 pounds such as crates, bags or cartons of canned or fresh produce. The employee will sometimes push/pull items such as tables, or bulk food carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.