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 regulations;

Maintain necessary record-keeping;

Select, train, schedule, supervise, direct, and evaluate assigned food service personnel.

Responsibilities and duties include but are not limited to:

Manage, coordinate, and oversee the day-to-day food operations;

Analyze effectiveness;

Assure compliance with local, state, and federal laws, regulations, safety, and sanitation procedures;

Estimate and order the amount of food and supplies needed;

Monitor and control expenditures and maintain assigned budget;

Inspect receiving and storing of food and non-food;

Inspect unit pantry, dayroom, and dining room area daily to assure compliance with health, safety, and sanitation requirements and regulations;

Plan and coordinate daily work for efficient use of labor;

Receive calls from employees and call substitutes as necessary;

Direct, assign, schedule, and evaluate food service personnel; conduct training sessions for new employees;

Train and assist employees in the proper handling of foods, correct use and care of equipment, and high standards of sanitation and safety;

Maintain, prepare, and review a variety of menu production records, inventories, logs, and reports; accumulate data and input information into the computer as appropriate and file documents as necessary;

Maintain and evaluate equipment for safety;

Participate in meal and menu planning;

Input new resident diets, food preferences, and allergies, and make changes to resident preferences as necessary;

Enter menus in the systems and make changes as necessary;

Perform meal rounds to ensure food acceptance and make menu changes as necessary;

Supervise and participate in food preparation and distribution;

Plan for catered events such as meetings, activities, and parties;

Plan and coordinate food service operations with other departments;

Communicate with team members on changes within the department;

Schedule food committee meetings with residents and record minutes;

Adhere to appropriate code of ethics (CC); and

Demonstrate regular attendance and punctuality.

Qualifications:

Bachelor's or Associate degree or higher in nutrition or hospitality; or

Certified Dietary Manager; or

Registered Diet Technician; or

Certified Food Service Manager.

An Equal Opportunity Employer

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