Food Service Director

Position Summary

The primary purpose of your position is to plan, organize, develop, and direct the overall operation of the Dietary Department in accordance with current existing federal, state, and local standards, Title 22, as well as our established policies and procedures, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Essential Functions and Responsibilities

· Ensure the CAPLICO Core Values are adhered to at all times.

· Ensure compliance with Resident Rights and HIPAA policies at all times.

· Ensure that all dietary department procedures are followed in accordance with established policies.

· Assume the authority, responsibility and accountability of the Dietary Department.

· Assist in developing and maintaining written dietary policies and procedures.

· Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.

· Ensure that residents are offered three meals and three nourishing snacks per day.

· Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies.

· Ensure that dietary service work areas are maintained in a clean and sanitary manner.

· Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.

· Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.

· Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

· Assume the responsibility of obtaining/maintaining safety data sheets (SDSs) for hazardous chemicals used or stored in the dietary department.

· Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

· Review the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Executive Director.

· Develop and maintain a file of tested standard recipes.

· Keep abreast of economic conditions/situations and make recommendations of adjustments to dietary services that assure the continued ability to provide daily dietary services.

· Make written and oral reports/recommendations to the Executive Director as necessary/required concerning the operation of the Dietary Department.

· Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence.

· Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

· Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Executive Director.

· Implement diet changes and new diets as received from nursing services.

· Assist the Wellness Director in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids properly identified and recorded.

· Review departmental complaints and grievances from personnel and residents and make written reports to the Executive Director of action(s) taken.

· Participate in facility surveys (inspections) made by authorized government agencies.

· Participate in maintaining records of the resident's food likes and dislikes.

· Assist in developing methods of determining quality and quantity of food served.

· Ensure the menus are maintained and filed in accordance with established policies and procedures.

· Maintain an adequate liaison with families and residents as necessary.

· Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

· Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.

· Involve the resident/family in planning objectives and goals for the resident.

· Assist in recruitment, interviewing, and selection of dietary personnel.

· Determine departmental staffing requirements necessary to meet the Dietary Department's needs, and assign a sufficient number of dietary personnel for each tour of duty.

· Schedule department work hours (including vacation and holiday schedules), personnel, work

assignments, etc., to expedite work.

· May perform other reasonable duties as may be directed by the Executive Director.

Supervisory Responsibility

· Exercise administrative and functional supervision over the Dietary Department employees.

Work Environment

· Works in well-lit/ventilated areas. Atmosphere is warm for cooking.

· Works in office areas as well as throughout the facility's dietary service areas (i.e., kitchen, dining rooms, resident rooms, activity rooms, etc).

· Moves intermittently during working hours.

· Is subject to frequent interruptions.

· Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

· Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.

· Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

· Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

· Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

· Is subject to sudden temperature changes when entering refrigerator.

· May be exposed to heat/cold temperatures in kitchen/storage area.

· Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis viruses.

· May be subject to the handling of and exposure to hazardous chemicals.

Physical Demands and Sensory Requirements

(With or Without the Aid of Mechanical Devices)

· Must be able to move frequently throughout the workday.

· Must be able to cope with the mental and emotional stress of the position.

· Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).

· Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.

· Must be in a good general health and demonstrate emotional stability.

· Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the facility.

· Must be able to lift, push, pull and move a minimum of 20 pounds.

· Must be able to assist with the evacuation of residents.

Specific Requirements

· Must be able to read, write, speak, and understand the English language.

· Be a minimum of 18 years or age.

· Must be able to obtain criminal history clearance.

· Must comply with all training requirements.

· Must possess the ability to make independent decisions when circumstances warrant such action.

· Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

· Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the assisted living facility.

· Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

· Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.

· Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety, and proper performance of assigned duties.

· Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.

· Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

· Must be able to read and interpret dietary cost reports, financial data, etc.

· Must be able to relate information concerning a resident's condition.

· Must not pose a direct threat to the health or safety of other individuals in the workplace.

Qualifications

· Education: Must possess, as a minimum, a High School Diploma or Equivalent. Must possess current First Aid Certification & CPR Must complete 10 hours of training within the first 30 days of employment, including DOJ Elder Abuse Training, and 4 hours of annual continuing education; 6 hours of Dementia training within 30 days of employment, and 8 hours of annual continuing education.

Experience: Must have a minimum of 1-2 years of experience in all phases of food service preparation and administration, and supervising and training employees

Job Type: Full-time

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Evening shift
• Monday to Friday
• Morning shift
• Weekends as needed

Work Location: In person

Salary : $75,000 - $80,000