Food Service Director

POSITION SUMMARY

The Food Services Director is responsible for managing all aspects of the dietary department for all Madrona campuses.

Responsible for the preparation of nutritious, palatable, attractive meals for clients, staff and visitors and for any special events hosted by the organization. Manages staff, budget, diet and menu planning (both special and regular diets). Responsible for purchasing food, kitchen supplies and equipment from vendors. Works closely with vendors to ensure dietary and equipment needs are met. Ensures that all services are provided in accordance with the most recent Food Sanitation Rules adopted by Washington, Oregon and organization policy.

QUALIFICATIONS

• Minimum of three (3) years’ experience in quantity cooking.
• Basic understanding of nutrition and special diets.
• Training in food service sanitation. Current Serv-Safe Certification
• Experience utilizing commercial kitchen equipment and utensils.
• Progressive kitchen supervisory experience and Serv-Safe certification preferred.

ESSENTIAL FUNCTIONS

KNOWLEDGE, SKILLS and APTITUDES

• Ability to direct the work of staff.
• Knowledge of applicable regulatory standards (e.g., federal, state, OSHA, sanitation, environmental health, Joint Commission).
• Knowledge of the age-specific, diagnostic-specific, cultural-specific, and dietary-specific needs of the population served.
• Ability to maintain required dietary records, quality records, and personnel records

PHYSICAL, MENTAL, and SPECIAL DEMANDS

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand for long periods of time (up to four hours), reach above shoulder height and below waist level, push and pull a wheeled cart weighing 100-200 pounds, and carry up to 20 pounds.
• Ability to bend, stoop, kneel, crouch, crawl, reach, stand, twist, turn, walk, push, pull, lift, grasp, and perceive the attributes of objects such as size, shape, temperature, and/or texture by touching with skin, particularly that of the fingertips; must have full usage of both hands.
• Ability to communicate verbally and to read English well enough to differentiate between chemicals, read recipes and other instructions.
• Sensory abilities (sight, taste, smell and hear) to assess products served and work safely in a kitchen environment.

MACHINES, TOOLS, EQUIPMENT and OTHER WORK AIDES

• A variety of kitchen tools (measuring spoons/cups, knives, whisk, peeler, etc.).
• A variety of kitchen equipment (oven, microwave, refrigerator, freezer, toaster, coffee maker, can opener, food processor, blender, slicer, stand mixer, dish wash machine, etc.)
• A variety of cleaning tools (dish rags, mops, brushes, buckets, etc.)
• Electronic Health Records
• Telephone, paging, and voice mail system
• Email, cell phone, and other digital communication equipment
• Computer
• Scan/copy machine
• Fax Machine
• Shredder
• Door locks
• First aid items
• Calculator

RESPONSIBILITIES

• Always ensures the department’s compliance with the most recent Food Sanitation Rules adopted by Oregon and the organization’s policies and procedures.
• In consultation with the Registered Dietician, establishes special diets plans, nutritious meal plans, a menu cycle, and recipes that are well-received by the individuals served.
• Ensures that established menus, recipes, and portions are appropriately followed.
• Ensures that three meals and two snacks are prepared and served in a timely manner each day with breakfast being served no longer than 14 hours after dinner.
• Ensures that a copy of the menu, as served, is on file at least 30 days.
• Always ensures documentation of refrigeration and dish washing machine temperatures per posted schedule.
• Always ensures that cold storage and storerooms are orderly, and all opened food items are properly dated and labeled.
• Ensures reasonable portion control and minimization of waste.
• Facilitates the repair or replacement of any malfunctioning kitchen equipment.
• Ensures that groceries, meats, produce and dairy from deliveries are promptly put away and managed on a first in-first out basis.
• Always ensures that appropriate hand washing techniques are used, and hands are washed regularly.
• Always ensures that employee hygiene is maintained at appropriate levels.
• Always ensures that hazardous chemicals are handled safely and with caution.
• Always ensures that hazardous equipment is used appropriately and with caution.
• Always ensures that proper safety devices (non-slip mats, hand guards, oven mitts, etc.) and proper body mechanics are used when performing job tasks.
• Ensures an accurate count/record of the number of meals served.
• Always ensures that packing slips/invoices are verified against products received and any shortages are documented.

Leadership

• Consistently communicates an inspiring and empowering vision for the department
• Consistently and intently listens to customers (of all types) and employees
• Consistently enlists employees to strive for common objectives
• Always ensures that work meets or exceeds state, federal, Joint Commission, OSHA, and applicable regulatory requirements
• Effectively monitors and adjusts department spending to remain in compliance with the budget

Personnel

• Consistently provides for effective recruiting, employing, supervising, training (or arranging for training), and staff development.
• Effectively and progressively trains employees under his or her supervision, which includes but is not limited to, orientation, giving clear instructions, providing inservices and instructional materials, and being available for consultation/coaching
• Always appraises supervised employees on a systematic, regular (at 90 days and at least annually thereafter), and timely basis

COMPETENCIES

• Demonstrates the ability to be responsible for the preparation of nutritious, palatable, attractive meals for clients, staff and visitors and for any special events hosted by the organization
• Demonstrates knowledge of the age-specific, diagnostic-specific, cultural-specific, and dietary-specific needs of the population served and the ability to consult with a dietician when needed
• Demonstrates the ability to prepare menus, recipes, and portions which are appropriately followed and that modified diets are accurately prepared.
• Demonstrates the ability to ensure the department’s compliance with the most recent Food Sanitation Rules adopted by Oregon and the organization’s policies and procedures.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $26.00 - $33.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift

Work Location: In person

Salary : $26 - $33