Director of Food Services

Chalet Rehabilitation and Healthcare Center; Indianapolis (IN); On-site; USD 50,000 - 65,000; Full time

Job summary

Chalet Rehabilitation and Healthcare Center in Indianapolis, IN is seeking a Food Service Manager to oversee dining and nutrition operations within a rehabilitative care setting.

You will lead culinary services, plan menus, manage budgets, ensure food safety, and coordinate with physicians, residents, and vendors to provide high-quality meals and nutritional support.

Qualifications

• ServeSafe certification preferred.
• Certified Dietary Manager preferred.

Responsibilities

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees.
• Develop job duties and routines for culinary services personnel.
• Develop work schedules to ensure adequate coverage.
• Create and monitor budgets for a cost-effective program.
• Manage revenue generating services.
• Utilize forecasts, inventory and equipment records to plan purchases.
• Justify improvements in department design and layout.
• Collaborate with residents, staff, physicians, consultants, vendors, and other service providers.
• Interact with federal/state and local regulatory agencies.
• Complete all tasks as assigned by the Administrator.

Skills

People management

Staff training

Budgeting

Regulatory compliance

Communication

Education

ServeSafe Certification Preferred

Certified Dietary Manager Preferred

Tools

HACCP knowledge

Job description

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
• Develop job duties and routines for each level of culinary services personnel
• Develop work schedules to ensure adequate coverage
• Create and monitor budgets for a cost-effective program
• Manage any revenue generating services
• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
• Justify needed improvements in the department design, function and layout
• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
• Must be able to complete all other tasks as assigned by the Administrator

Principle Tasks

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
• Develop job duties and routines for each level of culinary services personnel
• Develop work schedules to ensure adequate coverage
• Create and monitor budgets for a cost-effective program
• Manage any revenue generating services
• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
• Justify needed improvements in the department design, function and layout
• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
• Must be able to complete all other tasks as assigned by the Administrator

OPERATIONS MANAGEMENT

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
• Develop job duties and routines for each level of culinary services personnel
• Develop work schedules to ensure adequate coverage
• Create and monitor budgets for a cost-effective program
• Manage any revenue generating services
• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
• Justify needed improvements in the department design, function and layout
• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
• Must be able to complete all other tasks as assigned by the Administrator

FOODSERVICE MANAGEMENT

• Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Regularly inspect meals being served to assure standards for appearance, palatability, temperature and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus and standardized recipes
• Able to make independent decisions when circumstances warrant such action

FOOD SAFETY

• Assure safe receiving, storage, preparation and service of food
• Protect food in all phases or preparation, holding, service, cooking, and transportation using HACCP guidelines
• Prepare and monitor cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff
• Must not pose a direct to the health or safety of other individuals in the workplace

NUTRITION MANAGEMENT

• Process new diet orders and diet changes, keeping resident tray cards up to date
• Complete all required documentation within the MDS
• Support the registered dietician duties as needed

Qualifications

• ServeSafe Certification Preferred
• Certified Dietary Manager Preferred.