FOOD SERVICE DIRECTOR- ASSISTED LIVING

GENERAL HEALTH REQUIREMENTS:

It is the policy of Grace Village to administer a two-step TB (tuberculin) test; the 1st TST to be administered before or within 7 days of employment, the 2nd TST within 3 weeks. If employee can provide documented negative TST within previous 12 months, only one more TSTY is required. (See Rule 15A NCAC 19A .0205 -TB Control Branch of the State Division of Epidemiology).

PHYSICAL DEMANDS AND WORKING CONDITIONS:

Frequent walking, standing, stooping, bending, pushing, pulling, reaching, stretching and lifting and carrying weight up to 50 lbs.

May be exposed to burns from hot water, steam, grease, food or hot equipment.

Possible cuts, scrapes and bruises from using equipment, knives, slicers, carts, and food processing equipment.

Possible injury from careless use of equipment or falling on wet floor surfaces.

Possible irritation from use of gloves.

Hands being exposed to hot or cold water for long periods of time while washing dishes.

Eyes and skin becoming irritated by use of cleaning chemicals.

Works in clean, ventilated, well-lit area. Area may be very warm and humid from cooking and cleaning activities. May be subject to sudden and drastic temperature changes when entering refrigerators and freezers or when outside to trash or laundry.

RESPONSIBILITIES:

Hire, train and supervise personnel in dietary department.

Plan and direct activities of dietary staff in accordance with DFS and community's policies and procedures.

Coordinate activity menu with Activities Director. Control food costs and also food waste.

Make frequent inspections of workstations to ensure that sanitation guidelines are being followed.

Visit residents on a routine schedule.

Maintain a written record when there is a change in diet per physician orders.

Maintain diet cards on residents and keep records up-to-date. Frequent communication with the Resident Care Director is expected.

Assist in preparation of meals.

Prepare shift schedule for dietary personnel.

Assist in menu planning.

Inventory control.

Prepare cleaning schedule for dietary personnel. Maintain cost reports.

Calculate dietary personnel payroll bi-weekly and tum hours into personnel department.

Maintain accurate records of dietary personnel's personal days off and sick time.

Maintain records of monthly food cost, supply cost, and labor cost for the dietary depa1tment.

Other duties as assigned by the Executive Director.

Job Type: Full-time

Pay: From $40,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift

Weekly day range:

• Monday to Friday
• Rotating weekends

Work Location: In person