Food Service Director

Pollak Innovative Management Partners; Milford (OH); On-site; USD 100,000 - 125,000; Full time

Job summary

An established industry player is seeking a dedicated Food Service Director to lead the Culinary and Nutritional Services Department. In this pivotal role, you will be responsible for planning, organizing, and directing operations to ensure high-quality nutritional services are delivered daily. Your leadership will foster a collaborative environment, ensuring compliance with health regulations and meeting the needs of residents. This position is ideal for someone passionate about culinary excellence and committed to enhancing the dining experience in a supportive community. Join a team where your expertise will make a significant impact!

Qualifications

• Strong background in culinary and nutritional services management.
• Experience in managing staff and ensuring compliance with health standards.

Responsibilities

• Oversee the Culinary and Nutritional Services Department operations.
• Ensure quality nutritional services and compliance with regulations.
• Manage staff performance and provide training and development.

Skills

Operations Management

Customer Relations

Quality Assurance

Financial Management

Human Resource Management

Education

Bachelor's Degree in Nutrition or Culinary Arts

Certification in Food Safety

Tools

Menu Planning Software

Inventory Management Systems

Job description

Pollak Innovative Partners

COVID VACCINE IS REQUIRED

Job Description

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 to ensure that quality nutritional services are provided on a daily basis and that the 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. Plans, develops, and directs the entire staff.
3. Supervises and may assist in preparation of all products and meals so they are plate-able and appetizing in appearance by following planned menus and using the standard recipes.
4. Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
5. Ensures that all residents’ nutritional needs are being met.
6. Coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).
7. Plans and executes catering needs and special events.

Customer Relations and Service Management

1. Listens and responds to the needs of residents and staff members.
2. Reviews and responds to complaints and grievances from residents and staff members regarding all areas of responsibility.
3. Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department.
4. Maintains the confidentiality of resident care information.

Quality, Compliance, and Risk Management

1. Ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.
2. Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.
3. Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
4. Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
5. Works with others on the development, implementation, and maintenance of emergency disaster programs (i.e. fire, severe weather, etc.).

Financial/Assets Management, Administration, and Reporting

1. Follows the departmental budget and maintains the operations within it.
2. Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services.
3. Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.
4. Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

Human Resource Management and Development

1. Directly and/or indirectly manages all Culinary and Nutritional Services Department staff.
2. Experience in working with labor unions and contract compliance.
3. Interviews, selects, and orients new direct reports.
4. Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.
5. Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.
6. Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance. Works with Human Resources when circumstances arise that necessitate further documentation and intervention.
7. Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
8. Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.

All other duties as assigned.