Food Service Director

Manhattanviewrehab; New Jersey; On-site; USD 70,000 - 75,000; Full time

Job summary

A leading company in New Jersey is seeking a Food Service Director to manage food service functions, ensuring quality and compliance with regulations. The ideal candidate will have a culinary degree and relevant certifications, along with strong leadership skills to guide dietary personnel and foster a caring environment for residents and staff.

Benefits

Medical, Dental & Vision Insurance

Life Insurance

Disability Insurance

401K

Paid Time Off

Qualifications

• Certification in accordance with regulatory agencies is necessary.
• AA degree in food management preferred.
• Food Service Certification and Servsafe certified required.

Responsibilities

• Oversees quality and quantity of food served.
• Ensures compliance with sanitary regulations.
• Maintains accurate records and reports.

Skills

Dietetic knowledge

Food sanitation

Budget formulation

Personnel practices

Basic computer skills

Education

AA degree in culinary services or food management

Food Service Certification

Servsafe certification

Job description

Food Service Director

SALARY: $70,000 to $75,000 Per Year

BENEFITS:

• Medical, Dental & Vision Insurance

• Life Insurance

• Disability Insurance

• 401K

• Paid Time Off

ABOUT US:

At ManhattanView we are big believers in making work a positive experience and that is why we invest in and give back to our staff. From our weekly “Thankful Thursday” Program to our Monthly Gift Giveaways and various other programs we run there is always something exciting happening.

Join Our team today and have an experience like never before!!

POSITION SUMMARY:

The Food Service Director, who is not classified as a dietitian, is ultimately responsible for the food service function. He/she plans and supervises activities of the department to provide service for residents, employees, and visitors. In addition, the Food Service Director provides technical guidance and administrative direction over food planning, menu formulation and preparation and serving of regular and therapeutic diets.

RESPONSIBILITIES/ ACCOUNTABILITIES:

1 Ensures responsibility for the quality and quantity of food served;

2 Adheres to all sanitary regulations governing handling and serving of food;

3 Oversees that meals are prepared and served on schedule;

4 Investigates trends and developments in dietary practices and techniques, and evaluates their adaptability to dietary program;

5 Develops, revises and adapts work techniques and methods for more efficient operation of unit and for training employees;

6 Prepares and serves food in accordance with national standards, administrative policies and within budget allowances;

7 Maintains accurate records and reports;

8 Reviews and evaluates the work performance of the dietary personnel as well as counsels/disciplines staff according to established facility personnel policy;

9 Concerns his/herself with the safety of all facility residents in order to minimize the potential for fire and accidents. Also, ensures that the facility adheres to the legal, safety, health, fire and sanitation codes, by being familiar with his/her role in carrying out the facility’s fire, safety and disaster plans and by being familiar with current MSDS;

10 Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;

11 Performs other duties as requested.

SPECIFIC EDUCATIONAL/ VOCATIONAL REQUIREMENTS:

1 Certification in accordance with regulatory agencies governing the facility.

2 AA degree in culinary services or food management preferred.

3 Food Service Certification in accordance with regulatory agencies is required.

Servsafe certified and CDM Preferred.

JOB SKILLS:

1 Knowledge of basic principles of dietetic, food sanitation and service; must be familiar with large scale; purchases and preparation of food, food and labor laws and with accepted food service techniques.

2 Ability to formulate operational and capital budgets for the food service department.

3 Knowledgeable in personnel practices related to the recruiting, hiring, orientation and training of food service personnel.

4 Familiar with the Windsor Gardens Care Center performance appraisal system.

5 Ability to positively interact with personnel, residents, family members, visitors, government agencies/personnel and the general public.

6 Basic computer skills.

7 Provide annual verification of a negative TB skin test.

PERFORMS RELATED DUTIES:

1 Interacts with residents, families, visitors and employees.

2 Carries out other tasks as requested in situations where hands-on intervention/participation may be required.