Director of Food and Nutrition Services

HC&N Healthcare Solutions - Director of Food and Nutrition Services Summary

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

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.

Abilities

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

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

Certified Dietary Manager; or

Registered Diet Technician; or

Certified Food Service Manager

An Equal Opportunity Employer

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