Phillips-Strickland House & Boyd Place
The Director of Food Services is responsible for the preparation and serving of all meals for both PSH residents and Boyd Place residents. This includes managing the food service budget, production and delivery system including the purchasing and inventory of food and supplies. The director will insure compliance with MaineCare regulations related to dietary Services for a PNMI Level IV institution and develop and maintain food quality, nutrition and productivity standards consistent with all other regulatory requirements. The director shall demonstrate knowledge of minimal daily food requirements, how to use dietary references or other resource materials to meet daily and therapeutic nutritional needs and how to measure portions for therapeutic diets. The director will also train, manage and supervise food service staff.
Responsibilities
Prepare and manage the annual food service budget. Ensure that all state and local regulations pertaining to dietary/food services for licensed PNMI’s are met. Meet all other regulated guidelines pertaining to food service including federal, state, local and OSHA safety practices. Adhere and maintains confidentiality, HIPAA and residents rights within the department consistent with PSH’s policies. Coordinate and foster communication over all with nursing, dietician and physician especially with all therapeutic menus for assisted care residents and develop and Plan, implement and review all menus and adhere to . Ensure that a ServSafe approved employee is on staff at all times food service is open. Conduct food satisfaction surveys with both PSH and Boyd residents. Meet with Boyd residents regarding how to improve resident satisfaction. Assist in the hiring, supervision and human resource functions for all food service personnel Follow industry standards for the receiving, storage and preparation techniques to maintain the highest quality until the food is consumed. Assign, supervise and oversee training of all food service employees. Coordinate special events whether internal or external. Phillips-Strickland House Attn.: Sheldon Brett 21 Boyd Street Bangor ME 04401 If you can’t apply online, you can either download and print the application by clicking here or pick one up at Phillips-Strickland house and send to Phillips Strickland house either by email, mail, fax or in person.
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Prepare and manage the annual food service budget. Ensure that all state and local regulations pertaining to dietary/food services for licensed PNMI’s are met. Meet all other regulated guidelines pertaining to food service including federal, state, local and OSHA safety practices. Adhere and maintains confidentiality, HIPAA and residents rights within the department consistent with PSH’s policies. Coordinate and foster communication over all with nursing, dietician and physician especially with all therapeutic menus for assisted care residents and develop and Plan, implement and review all menus and adhere to . Ensure that a ServSafe approved employee is on staff at all times food service is open. Conduct food satisfaction surveys with both PSH and Boyd residents. Meet with Boyd residents regarding how to improve resident satisfaction. Assist in the hiring, supervision and human resource functions for all food service personnel Follow industry standards for the receiving, storage and preparation techniques to maintain the highest quality until the food is consumed. Assign, supervise and oversee training of all food service employees. Coordinate special events whether internal or external. Phillips-Strickland House Attn.: Sheldon Brett 21 Boyd Street Bangor ME 04401 If you can’t apply online, you can either download and print the application by clicking here or pick one up at Phillips-Strickland house and send to Phillips Strickland house either by email, mail, fax or in person.
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