Food Service Director

Beach-Garden-Rehab-; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Beach-Garden-Rehab- seeks a Food Service Director to oversee the Culinary and Nutritional Services Department within a care facility, ensuring quality nutrition, safety, and regulatory compliance for residents.

You will plan, develop, and direct operations, staffing, menus, budgets, and vendor management while coordinating with Nursing, Maintenance, and Housekeeping to deliver meals that meet planned menus and resident needs.

Responsibilities

• The Food Service Director (FSD) plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
• Plans, develops, and directs the entire staff.
• Food Service Director (FSD) 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.
• Ensures stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels through purchasing and inventory processes.
• Ensures that all residents’ nutritional needs are being met.
• Coordinates services with other departments (Nursing, Maintenance, Housekeeping).
• Plans and executes catering needs and special events.
• Food Service Director (FSD) listens and responds to the needs of residents and staff.
• Reviews and responed to complaints and grievances from residents and staff regarding all areas of responsibility.
• Serves on various committees and attends meetings of the community providing reports of services and activities regarding the department.
• Maintains the confidentiality of resident care information.
• Food Service Director (FSD) 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.
• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.
• Ensures that culinary services work areas and equipment are maintained clean, sanitary, and safe.
• Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns noted during quality assurance and inspections.
• Works on emergency disaster programs (fire, severe weather, etc.).
• Follows the departmental budget and maintains the operations within it.
• Ensures that necessary equipment and supplies are maintained and operable.
• Ensures menus are maintained and filled in accordance with established policies and procedures.
• Maintains current and accurate records through use of computers and/or documentation in accordance with standards and regulations.
• Directly and/or indirectly manages all Culinary and Nutritional Services staff.
• Experience in working with labor unions and contract compliance.
• Interviews, selects and orients new direct reports.
• Defines, establishes and promotes performance expectations for direct reports.
• Evaluates job performance and provides developmental guidance.
• Documents and engages employees not observing requirements in coordination with Human Resources.
• Participates in training programs and ensures staffing plans for coverage.
• The Food Service Director handles all other duties as assigned.

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.

Food Service Director Essential Activities and Tasks

Operations Management

• The Food Service Director (FSD) plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
• Plans, develops, and directs the entire staff.
• Food Service Director (FSD) 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.
• 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.
• Ensures that all residents’ nutritional needs are being met.
• Food Service Director (FSD) coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).
• Plans and executes catering needs and special events.

Food Service DirectorCustomer Relations and Service Management

• Food Service Director (FSD) listens and responds to the needs of residents and staff members.
• Reviews and responed to complaints and grievances from residents and staff members regarding all areas of responsibility.
• Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department.
• Maintains the confidentiality of resident care information.

Food Service Director Quality, Compliance, and Risk Management

• Food Service Director (FSD) 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.
• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.
• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
• 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.
• Works with others on the development, implementation, and maintenance of emergency disaster programs (i.e. fire, severe weather, etc.).

Food Service Director Financial/Assets Management, Administration, and Reporting

• Follows the departmental budget and maintains the operations within it.
• Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services.
• Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.
• 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.

Food Service Director Human Resource Management and Development

• Directly and/or indirectly manages all Culinary and Nutritional Services Department staff.
• Experience in working with labor unions and contract compliance.
• Interviews, selects and orients new direct reports.
• Defines, establishes and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.
• Evaluates job performance of direct reports in accordance with the company policy and procedure and provide developmental guidance to staff for improved performance and growth.
• 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 necessate further documentation and intervention.
• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
• Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.

The Food Service Director (FSD) handles all other duties as assigned.