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Director of Food and Nutrition ServicesSummary:

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 regulation;

• Maintain necessary record-keeping; and

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

Responsibilities and duties include but are not limited to:

• Manages, coordinate and oversees the day to day food operations;

• Analyzes effectiveness;

• Assures compliance with Local, State and Federal laws regulations, safety and sanitation procedures;

• Estimates and orders amount of food and supplies needed;

• Monitors and controls expenditures and maintains assigned budget;

• Inspects receiving and storing of food and non-food;

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

• Plans and coordinates daily work for efficient use of labor;

• Receives calls from employees and call substitutes as necessary;

• Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees;

• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety;

• Maintains, prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into computer as appropriate and files documents as necessary;

• Maintains and evaluates equipment for safety;

• Participates in meal and menu planning;

• Inputs new resident diets food preferences and allergies and make changes to resident preferences as necessary;

• Enters menus in the systems and make changes as necessary;

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

• Supervises and participates in food preparation and distribution;

• Plans for catered events such as meetings, activities and parties;

• Plans and coordinates food service operations with other departments;

• Communicates with team members on changes within the department;

• Schedules food committee meetings with residents and record minutes;

• Adheres to appropriate code of ethics (CC); and

• Demonstrates regular attendance and punctuality.

The Director of Food and Nutrition Services will have the ability to:

• Analyze situations accurately and adopt and effective course of action

• Operate a computer

• Work independently with little direction

• Oral and written communication skills

• Principles and practices of supervision and training

Qualifications of the Director of Food and Nutrition Services will include but are not limited to:

• Bachelor or Associate degree or higher in nutrition or hospitality; or

• Certified Dietary Manger; or

• Registered Diet Technician; or

• Certified Food Service Manager

  An Equal Opportunity Employer