Director of Food and Nutrition Services

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