Food Service Director

Pollak Innovative Management Partners; Cincinnati (OH); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dedicated Food Service Director to lead their Culinary and Nutritional Department. This role involves planning and executing high-quality nutritional services while ensuring compliance with health regulations. The ideal candidate will possess strong operational management skills and a commitment to resident satisfaction. Join a collaborative team that values quality and safety in food service, where your expertise will make a significant impact on the community's health and well-being.

Qualifications

• Experience in managing culinary and nutritional services.
• Strong leadership and team management skills.

Responsibilities

• Directs Culinary and Nutritional Services Department operations.
• Ensures quality nutritional services and compliance with standards.
• Manages staff and oversees budgeting and inventory.

Skills

Operations Management

Customer Service

Nutritional Care

Financial Management

Human Resource Management

Education

Bachelor's Degree in Food Service Management or related field

Tools

Menu Planning Software

Job description

Pollak Innovative Partners

Job Description

COVID VACCINE IS REQUIRED

The Food Service Director plans, organizes, develops, and directs the overall operation of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations. The goal is to ensure that quality nutritional services are provided daily and that culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks

Operations Management

1. Plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
2. Develops and manages the entire staff.
3. Supervises and may assist in preparing all products and meals to ensure they are appealing and follow planned menus and standard recipes.
4. Maintains stock levels of food, supplies, and equipment through effective purchasing and inventory management.
5. Ensures residents’ nutritional needs are met.
6. Coordinates with other departments such as Nursing, Maintenance, and Housekeeping.
7. Plans and executes catering and special events.

Customer Relations and Service Management

1. Responds to the needs of residents and staff.
2. Addresses complaints and grievances appropriately.
3. Participates in community committees and meetings, providing reports on services and activities.
4. Maintains confidentiality of resident information.

Quality, Compliance, and Risk Management

1. Ensures appropriate nutritional care, including assessments, medical records, and diet monitoring.
2. Maintains a quality assurance program for culinary and nutritional services.
3. Ensures cleanliness and safety of work areas and equipment.
4. Develops and implements corrective plans for deficiencies identified during inspections.
5. Participates in emergency disaster planning.

Financial/Assets Management, Administration, and Reporting

1. Adheres to departmental budget constraints.
2. Maintains equipment and supplies.
3. Manages menus according to policies, utilizing menu planning software.
4. Maintains accurate records in compliance with standards and regulations.

Human Resource Management and Development

1. Manages all department staff directly or indirectly.
2. Has experience working with labor unions and contract compliance.
3. Handles hiring, orientation, performance evaluations, and staff development.
4. Implements staffing plans to cover absences or vacancies.

All other duties as assigned.