Elevate Care
Director of Food Service
Elevate Care, Niles, Illinois, United States, 60714
The Food Service Director is responsible for overseeing the Food Service Department, ensuring that it operates in compliance with federal, state, and local regulations. This role involves planning, organizing, and directing food service operations to maintain a safe and comfortable dining environment for residents. This position requires a Certified Dietary Manager (CDM) certificate.
Key Responsibilities:
Department Management:
Plan, develop, and evaluate the Food Service Department’s programs and activities.
Supervise food storage, preparation, and service.
Ensure proper maintenance and safety of kitchen equipment and food service areas.
Training and Development:
Conduct in-service training for food service staff.
Implement and monitor adherence to dietary policies and procedures.
Food Purchasing and Budgeting:
Oversee purchasing of food and supplies to maintain budgetary standards.
Track food and labor costs, adjusting as necessary to remain within budget.
Menu and Diet Planning:
Collaborate with consultants to plan and implement approved diets and menus.
Maintain a file of standardized recipes and update as needed.
Resident Care:
Document dietary plans as part of resident care plans.
Inform residents about their dietary needs and therapeutic diets.
Plan food substitutions for residents with dietary restrictions.
Quality Assurance and Safety:
Ensure food service activities align with the facility’s quality standards.
Maintain compliance with infection control and resident safety policies.
Complete MDS sections promptly and perform QA duties as assigned.
Additional Duties:
Plan special event menus in collaboration with the Activity Department.
Perform other duties as directed by the Administrator.
Qualifications:
Education: High school diploma or equivalent; CDM certification required.
Experience: Minimum of 3 years in a supervisory role within food service.
Skills and Knowledge:
Ability to interpret blueprints and maintain knowledge of food service regulations in nursing care settings.
Strong organizational, decision-making, and interpersonal skills.
Ability to handle residents with patience and tact.
Communication: Proficiency in English; able to document and relay resident conditions effectively.
Physical Demands:
Ability to move throughout the facility as required during the workday.
Flexibility, personal integrity, and physical stamina to support the facility’s needs.
Ability to lift and move up to 25 pounds independently and assist with moving up to 50 pounds.
Must be prepared to assist with resident evacuation during emergencies if needed.
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Key Responsibilities:
Department Management:
Plan, develop, and evaluate the Food Service Department’s programs and activities.
Supervise food storage, preparation, and service.
Ensure proper maintenance and safety of kitchen equipment and food service areas.
Training and Development:
Conduct in-service training for food service staff.
Implement and monitor adherence to dietary policies and procedures.
Food Purchasing and Budgeting:
Oversee purchasing of food and supplies to maintain budgetary standards.
Track food and labor costs, adjusting as necessary to remain within budget.
Menu and Diet Planning:
Collaborate with consultants to plan and implement approved diets and menus.
Maintain a file of standardized recipes and update as needed.
Resident Care:
Document dietary plans as part of resident care plans.
Inform residents about their dietary needs and therapeutic diets.
Plan food substitutions for residents with dietary restrictions.
Quality Assurance and Safety:
Ensure food service activities align with the facility’s quality standards.
Maintain compliance with infection control and resident safety policies.
Complete MDS sections promptly and perform QA duties as assigned.
Additional Duties:
Plan special event menus in collaboration with the Activity Department.
Perform other duties as directed by the Administrator.
Qualifications:
Education: High school diploma or equivalent; CDM certification required.
Experience: Minimum of 3 years in a supervisory role within food service.
Skills and Knowledge:
Ability to interpret blueprints and maintain knowledge of food service regulations in nursing care settings.
Strong organizational, decision-making, and interpersonal skills.
Ability to handle residents with patience and tact.
Communication: Proficiency in English; able to document and relay resident conditions effectively.
Physical Demands:
Ability to move throughout the facility as required during the workday.
Flexibility, personal integrity, and physical stamina to support the facility’s needs.
Ability to lift and move up to 25 pounds independently and assist with moving up to 50 pounds.
Must be prepared to assist with resident evacuation during emergencies if needed.
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