Director of Food and Nutrition Services

Director of Food and Nutrition Services
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; and
• Select, train, schedule, supervise, direct and evaluate assigned food service personnel.

Responsibilities and duties include but are not limited to:

• Manages, coordinate and oversees the day to day food operations;
• Analyzes effectiveness;
• Assures compliance with Local, State and Federal laws regulations, safety and sanitation procedures;
• Estimates and orders amount of food and supplies needed;
• Monitors and controls expenditures and maintains assigned budget;
• Inspects receiving and storing of food and non-food;
• Inspects unit pantry, dayroom and dining room area daily to assure compliance with health, safety and sanitation requirements and regulations;
• Plans and coordinates daily work for efficient use of labor;
• Receives calls from employees and call substitutes as necessary;
• Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees;
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety;
• Maintains, prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into computer as appropriate and files documents as necessary;
• Maintains and evaluates equipment for safety;
• Participates in meal and menu planning;
• Inputs new resident diets food preferences and allergies and make changes to resident preferences as necessary;
• Enters menus in the systems and make changes as necessary;
• Performs meal rounds to ensure food acceptance and make menu changes as necessary;
• Supervises and participates in food preparation and distribution;
• Plans for catered events such as meetings, activities and parties;
• Plans and coordinates food service operations with other departments;
• Communicates with team members on changes within the department;
• Schedules food committee meetings with residents and record minutes;
• Adheres to appropriate code of ethics (CC); and
• Demonstrates regular attendance and punctuality.

The Director of Food and Nutrition Services will have the ability to:

• Analyze situations accurately and adopt and effective course of action
• Operate a computer
• Work independently with little direction
• Oral and written communication skills
• Principles and practices of supervision and training

Qualifications of the Director of Food and Nutrition Services will include but are not limited to:

• Bachelor or Associate degree or higher in nutrition or hospitality; or
• Certified Dietary Manger; or
• Registered Diet Technician; or
• Certified Food Service Manager

An Equal Opportunity Employer