Food Service Director

FOOD SERVICE DIRECTOR II

DESCRIPTION: In light of the Congregation of St. Joseph (CSJ) Mission, Charism, Generous Promises and Our Sacred Work, the Center Dietary Director is responsible for planning, organizing and implementing all activities of the Dietary Department.

ESSENTIAL FUNCTIONS:

• Maintains and improves standards of food preparation, service, sanitation and housekeeping; adheres to all sanitary regulations governing handling and serving of food.
• With the assistance of a registered dietitian, creates menus that offer variety and meets the nutritional guidelines of residents with consideration to their personal needs and diagnoses.
• Ensures that standardized recipes are followed, and that food is attractive, palatable and served at the correct temperature that prevents food borne illness.
• Maintains inventory system assuring proper storage of dry and refrigerated food products in compliance with food safety and sanitation guidelines.
• Purchases food products and supplies as needed from approved vendors; and does price comparisons.
• Monitors kitchen equipment for proper use, and to ensure that it is properly cleaned, sanitized and maintained.
• Directs and supervises all dietary personnel including hiring, orienting, training, evaluating job performance and disciplining when appropriate.
• Schedules work hours and assignments ensuring each shift is properly staffed.
• Meets with other departments to plan and coordinate interdepartmental functions pertinent to Dietary department’s operations.
• Prepares and maintains department operating budget within guidelines in collaboration of the Center Administrator.
• Other duties as assigned.

SKILLS AND ABILITIES:

• Knowledgeable of principles of dietetics, food sanitation and food service operation.
• Handles and uses kitchen equipment and utensils; taste and smell food to determine quality and palatability.
• Possesses leadership skills and an ability to supervise and secure the cooperation of the dietary personnel.
• Employs tact and courtesy when working with residents and personnel; resolving problems and adjusting problems or concerns of employees.
• Possesses effective verbal and written communication skills and ability to exercise judgement.
• Displays ability to read, write, speak and understand the English language.
• Knowledgeable with large scale purchases and preparation of food.
• Familiar with labor laws and accepted food service techniques.
• Computer literate; familiar with Microsoft Office.
• Displays ability to relate well and communicate effectively with the elderly and understand the individual dignity of residents, employees and guests.

EDUCATION AND EXPERIENCE:

• Completion of Certified Dietary Management and Serve Safe Sanitation certification.
• Minimum of two years’ experience in food service management; prior experience in a healthcare food service setting preferred.

PHYSICAL ACTIVITY REQUIREMENTS:

• Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common movements as needed for this position.
• Ability to lift and carry in excess of 40 pounds.
• Must be able to withstand high temperatures found in a kitchen as well as low temperature of a walk-in freezer.
• Flexibility required; ability to work beyond normal working hours and on weekends and holidays when necessary.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Disability insurance
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Kalamazoo, MI 49048: Relocate before starting work (Required)

Work Location: In person