SKLD Leonard
Food Service Director
SKLD Leonard, Grand Rapids, Michigan, us, 49528
Position Summary:
In keeping with the organization’s goal of improving the lives of the Residents we serve, the Food Services Director is responsible for providing nourishing food to Residents and employees under sanitary conditions and in accordance with established policies and procedures. The Food Services Director manages the day-to-day operations of the dietary department by ordering food supplies, providing supervision of staff, and working with the interdisciplinary team to ensure quality nutritional meals are delivered on time.
Principal Duties and Responsibilities:
Plans, directs, and supervises the activities of the dietary staff.
Operates the dietary department in a safe and sanitary manner by ensuring compliance with Federal, State, and local regulations and following established policies and procedures.
Plans meals far enough ahead to minimize the need for food substitutions.
Works closely with the facility dietitian to ensure meals meet the nutritional needs of the Residents.
Ensures food supplies are appropriate and places orders when necessary.
Oversees the food tray line to ensure trays are prepared according to diet cards in an efficient manner to meet scheduled meal and snack times.
Responsible for operating the Dietary Department within budgetary guidelines and limitations.
Completes annual performance reviews of all subordinate staff and provides guidance and education regarding their performance.
Responsible for training and educating staff members.
Provides counseling and disciplinary action to subordinate staff members as needed.
Follows established safety precautions when performing tasks and using equipment and supplies.
Reports all hazardous conditions and equipment, along with any accidents/incidents to the Director of Maintenance or Administrator.
Must answer and respond to call lights promptly and courteously when working in Residents' care areas.
Maintains a high level of confidentiality in accordance with HIPAA guidelines and protects confidential information by only providing information on a “need-to-know” basis.
Attends and participates in meetings and in-services as directed or scheduled, including continuing education required for maintenance of professional certification or licensure (if applicable).
Understands Infection Control and follows the Company’s Infection Control guidelines, including handwashing principles, recognizing signs and symptoms of infection, and complying with OSHA standards in the workplace.
Promotes and protects Resident rights by assisting Residents to make informed decisions, treating them with dignity and respect, and reporting suspected abuse or neglect.
Performs other tasks as required.
Supervisory Responsibility:
Supervises employees in the department and others for whom they are administratively or professionally responsible, using independent judgment and discretion in the performance of these duties.
Supervisory responsibilities include interviewing, hiring, and training dietary employees; scheduling, planning, and assigning work; preparing performance evaluations; and handling disciplinary action for employees, up to and including discharge.
Required/Desired Qualifications:
Education, Training, and Experience:
Certified Dietary Manager (CDM).
High school diploma or equivalent.
Food Sanitation Certification.
One year of experience as a Dietary Manager.
Specific Skills, Knowledge, and Abilities:
Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting is preferred.
Working knowledge of regulations and procedures of the State of Michigan and other regulatory bodies relating to the health care industry and long-term care facilities.
Ability to communicate effectively, analyze problems, and identify practical solutions. Ability to lead and motivate other employees.
Basic computer knowledge is required.
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In keeping with the organization’s goal of improving the lives of the Residents we serve, the Food Services Director is responsible for providing nourishing food to Residents and employees under sanitary conditions and in accordance with established policies and procedures. The Food Services Director manages the day-to-day operations of the dietary department by ordering food supplies, providing supervision of staff, and working with the interdisciplinary team to ensure quality nutritional meals are delivered on time.
Principal Duties and Responsibilities:
Plans, directs, and supervises the activities of the dietary staff.
Operates the dietary department in a safe and sanitary manner by ensuring compliance with Federal, State, and local regulations and following established policies and procedures.
Plans meals far enough ahead to minimize the need for food substitutions.
Works closely with the facility dietitian to ensure meals meet the nutritional needs of the Residents.
Ensures food supplies are appropriate and places orders when necessary.
Oversees the food tray line to ensure trays are prepared according to diet cards in an efficient manner to meet scheduled meal and snack times.
Responsible for operating the Dietary Department within budgetary guidelines and limitations.
Completes annual performance reviews of all subordinate staff and provides guidance and education regarding their performance.
Responsible for training and educating staff members.
Provides counseling and disciplinary action to subordinate staff members as needed.
Follows established safety precautions when performing tasks and using equipment and supplies.
Reports all hazardous conditions and equipment, along with any accidents/incidents to the Director of Maintenance or Administrator.
Must answer and respond to call lights promptly and courteously when working in Residents' care areas.
Maintains a high level of confidentiality in accordance with HIPAA guidelines and protects confidential information by only providing information on a “need-to-know” basis.
Attends and participates in meetings and in-services as directed or scheduled, including continuing education required for maintenance of professional certification or licensure (if applicable).
Understands Infection Control and follows the Company’s Infection Control guidelines, including handwashing principles, recognizing signs and symptoms of infection, and complying with OSHA standards in the workplace.
Promotes and protects Resident rights by assisting Residents to make informed decisions, treating them with dignity and respect, and reporting suspected abuse or neglect.
Performs other tasks as required.
Supervisory Responsibility:
Supervises employees in the department and others for whom they are administratively or professionally responsible, using independent judgment and discretion in the performance of these duties.
Supervisory responsibilities include interviewing, hiring, and training dietary employees; scheduling, planning, and assigning work; preparing performance evaluations; and handling disciplinary action for employees, up to and including discharge.
Required/Desired Qualifications:
Education, Training, and Experience:
Certified Dietary Manager (CDM).
High school diploma or equivalent.
Food Sanitation Certification.
One year of experience as a Dietary Manager.
Specific Skills, Knowledge, and Abilities:
Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting is preferred.
Working knowledge of regulations and procedures of the State of Michigan and other regulatory bodies relating to the health care industry and long-term care facilities.
Ability to communicate effectively, analyze problems, and identify practical solutions. Ability to lead and motivate other employees.
Basic computer knowledge is required.
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