Food Service Director I

State of North Carolina; North Carolina; On-site; USD 50,000 - 75,000; Full time

Job summary

A state facility is seeking a Food Service Director I to manage food service operations, ensuring high-quality nutritional services for residents. Responsibilities include supervising staff, budget management, and adherence to safety standards. Ideal candidates will have a Bachelor's degree and substantial experience in food service management within healthcare settings.

Benefits

Health insurance options

Paid vacation and sick leave

Retirement plans

Paid parental leave

NCFlex benefits program

Qualifications

• Demonstrated experience in management roles within food and nutrition services.
• Knowledge of food purchasing and equipment for institutional kitchens.
• Ability to maintain departmental policies for food service and safety.

Responsibilities

• Directs food service operations and supervises staff to ensure compliance with quality standards.
• Plans and evaluates food production and administrative procedures.
• Manages departmental budget and purchasing for food and supplies.

Skills

Management

Food Safety

Budget Management

Effective Communication

Team Leadership

Education

Bachelor’s Degree in Dietetics or related field

Job description

Description of Work

IMPORTANT NOTE: Please keep this in mind when completing your application. When we screen applications to determine whether the applicant is qualified for the position, we use the "Knowledge, Skills & Abilities" and the "Minimum Education & Experience Requirements." Please address each of these requirements, in as much detail as possible, within the body of your application. Your application will be considered incomplete if it lacks sufficient information for us to complete our screening and salary determination processes.

Black Mountain Neuro-Medical Treatment Center (BMNTC) is currently accepting applications for a full-time Food Service Director I.

This position is designated MANDATORY and MUST report or stay over during adverse weather events and/or other emergencies.

The usual work schedule for this position is 8:00 A – 4:30 P Monday – Friday with weekends as needed. Scheduling flexibility is required for training/education purposes and to meet the needs of the facility.

The Nutrition Services Department is responsible for the preparation and service of high quality, nutritionally balanced food to the residents of Black Mountain Neuro-Medical Treatment Center, meeting their nutritional, medical, developmental, and social needs. In addition, the department is responsible for the operation of a staff cafeteria.

The Food Service Director directs and supervises food service and production with a focus on meeting nutritional requirements to include menu planning, food purchasing, proper storage and handling, acceptable product quality, timely service of meals and the ability to estimate food quantities needed. Daily collaboration with the Clinical Dietitian is essential to meet resident's medical and dietary requirements. Meals are prepared for a diverse group of residents including individuals with disabilities and/or dementia and includes meal preparation for BMNTC staff.

The Food Service Director supervises the Nutrition Services Department which includes two Food Service Supervisor II’s, one Administrative Associate, four Food Service Supervisor I’s, thirteen Food Service Assistants, one Inventory Assistant, seven Cook’s, and one Baker.

Planning

Responsibilities include, but are not limited to, the following:

This position is wholly responsible for planning and evaluating all work operations in Nutritional Services.

• Plans, organizes, directs and evaluates all segments of food production, food service and administrative procedures. Determines and establishes priorities and deadlines for the department. Develops short and long term programmatic and operational goals in the areas of production and food services which are consistent with the goals of the facility and of the statewide program for nutrition and Dietetic Services
• Develops written policies and procedures for all dietary activities and personnel
• Develops and evaluates standards of food production and service, sanitation, and safety
• Oversees areas of food production and food service including cooking, baking, storage, meal service, staff cafeteria, equipment care and use, safety, ware washing and all aspects of department sanitation
• Develops, maintains, and supervises a system of internal reviews and quality control measures to assure compliance with various accrediting, regulatory and certifying agencies
• Ensures computer projects to progress toward full utilization of Nutritional Services Software, Computrition, and Electronic Health Records Systems
• Determines the personnel, space, equipment and other resources needed to meet the goals of the department
• Works with supervisors to ensure effective, personnel utilization schedules
• Plans and develops specifications for the procurement of food, supplies and equipment
• Develops all menus and recipes, inclusive of food supplies and equipment needed
• Coordinates with Clinical Dietitian to ensure menus, recipes and diet consistencies meet clinical dietary needs for residents
  
  

Organizing and Directing Work:

• Monitors the day-to-day operations in all areas of Nutritional Services to meet regulatory compliance and follow organizational and departmental policies and procedures
• Conducts department meetings, manages meetings and meets with individual supervisors and staff regularly (minimally monthly). Ensures in-service and other required training programs are completed
• Directs supervisors to assure that safety standards are met in all areas of the Department
• Monitors grades and quality of food and provisions received and evaluates conformity to standards
• Monitors and maintains sanitation requirements
• Reviews, implements, and maintains all department policies and procedures to ensure all accreditation and regulatory standards are met
• Monitors and reviews all elements of production, and nutrition services. Implements corrective action based on surveyor and inspector identified deficiencies
• Reviews departmental scheduling to ensure efficient and effective staffing practices are met and maintained
  
  

Financial Management:

• Works within an established annual budget, accountable for overall departmental expenses and working within established Division and State procurement guidelines
• Evaluates and manages human resources, equipment, supplies, and food purchases to ensure highest efficiencies are met. Continually monitors and manages budgets for effective and efficient departmental operations
• Reviews and approves requests for purchases of food, provisions, supplies and equipment
• Manages fiscal resources and utilizes appropriate operational data to ensure cost effectiveness and cost containment
  
  

Personnel

• Ensures that orientation and in-service education programs are planned and implemented to meet facility and departmental goals, and appropriate paperwork is submitted to Staff Development
• Ensures that a Departmental Orientation for each employee and regular ongoing training is completed as required and/or deemed necessary
• Reviews and approves requests for participation in continuing education programs as appropriate and relevant
• Ensures that all employees review their Position Description and job-related best practices annually
• Ensures that each Dietary Services employee has been assigned a Performance Management Plan and that it has been discussed with each employee in accordance with State Personnel Guidelines
• Ensures that all dietary employees are evaluated and rated annually in accordance with the State Personnel Procedures. Performance Reviews are completed timely and in accordance with the established time frames and are discussed with each employee
• Provides appropriate coaching and counseling and takes appropriate disciplinary actions, including follow-up with supervisors as necessary, as outlined in the State Personnel Manual
• Provides consultation and guidance in the investigation, discussion, documentation and follow-up of disciplinary actions for subordinates
• Approves/disapproves supervisors’ decisions regarding all personnel actions including selection, separation, termination, transfer, and promotion
• Reviews, screens, interviews, and approves all hiring actions within Nutritional Services in accordance with State Personnel Policies and Procedures. Directly manages and makes final hiring decisions for supervisory roles within the department
• Develops and maintains current organizational chart showing responsibilities and authority of all personnel
  
  

Incident Command (IC)/Safety

• Participates in all IC exercises
• Ensures 5-days' worth of food and liquid supplies are available in case of emergency
  
  

About Black Mountain Neuro-medical Treatment Center

Black Mountain Neuro-Medical Treatment Center is one of three state operated facilities serving adults with chronic and complex medical conditions that co-exist with neurodevelopmental or neurocognitive disorders often related to a diagnosis of severe and persistent mental illness or intellectual disability. The health and physical status of these residents require 24-hour supervision, daily nursing care, and assistance with activities of daily living.

Our Mission Statement

We are a specialized long-term care facility focusing on maintaining quality of life and dignity for adults with neurocognitive or neurodevelopmental disorders with coexisting complex medical and behavioral needs whose level of support extends beyond that which can be provided in family or community living settings. We are committed to providing individualized compassionate care delivered by highly skilled staff.

For more information about Black Mountain Neuro-Medical Treatment Center, please visit Neuro-Medical Treatment Centers | NCDHHS

Knowledge, Skills And Abilities / Competencies

The successful candidate will return to the Work Experience section of the application and thoroughly document, in detail, that they possess the following:

• Demonstrated experience serving in a management/lead role for Food and Nutrition Services in a long-term care, skilled nursing facility or a hospital setting
• Knowledge of purchasing food products, equipment, and supplies for an institutional kitchen
• Experience establishing and maintaining departmental and facility policies and procedures related to all aspects of food service preparation, service and delivery of meals, food storage and inventory requirements, employee safety, sanitation, proper equipment usage and compliance with all applicable standards
• Knowledge and ability to effectively utilize technology and software systems to meet departmental and facility responsibilities
• Ability to work co-operatively and communicate effectively with others and maintain a positive attitude
• Ability to organize, manage, and direct staff with a variety of skill level and to effectively and appropriately delegate responsibility
  
  

Management Preferences:

• Certified Dietary Manager or Food Service Manager
• Current SERV Safe Food Manager certification
• Demonstrated proficiency using a Food Service Software application for menu creation and modification, food cost analysis, nutritional values and inventory control
• Familiar with IDDSI (International Dysphagia Diet Standardization Initiative)
• Knowledge of Skilled Nursing Care CMS (Center for Medicare & Medicaid Services) food/kitchen regulations
  
  

To receive credit for all your work history and credentials, you must list the information on the application form. Any information listed under the text resume section or on an attachment will not be considered for qualifying credit.

For tips and guidelines to keep in mind while completing your application, please visit https://oshr.nc.gov/work-for-nc/how-do-i-get-job.

KSA Terms

Basic Knowledge – implies familiarity with the basic principles and terminology of a field to work effectively in a limited range of work situations.

Intermediate Knowledge – implies sufficient knowledge of the subject to enable the employee to work effectively within a normal range of standard work situations with only general supervision.

Thorough Knowledge – The advanced comprehensive knowledge of the subject to enable the employee to work independently without direct supervision and to assume responsibility for the solution of unusual as well as commonplace work problems, advise on technical questions, and plan methods for difficult work situations. This degree of knowledge means that the work calls for a complete mastery and understanding of the occupational field.

Minimum Education And Experience Requirements

The successful candidate will return to both the Education section of the application AND the Work Experience section of the application and thoroughly document, in detail, that they possess the following:

Bachelor’s Degree in dietetics, home economics, or related degree from an appropriately accredited institution

and

completion of a twelve-month student dietician internship; or one year of food service management experience;

or

an equivalent combination education and experience.

Necessary Special Qualification(s): Registration by the American Dietetic Association may be required in some positions of this class.

Some state job postings say you can qualify by an “equivalent combination of education and experience.” If that language appears below, then you may qualify through EITHER years of education OR years of directly related experience, OR a combination of both.

See Education and Experience Equivalency Guide | NC Office of Human Resources for details.

For tips and guidelines to keep in mind while completing your application, please visit https://oshr.nc.gov/work-for-nc/how-do-i-get-job.

Supplemental and Contact Information

North Carolina State Government is an Equal Opportunity Employer.

Positions in the Division of State Operated Healthcare Facilities are subject to pre-employment drug testing and criminal record background checks. The use of tobacco products of any kind, including vapor products, is prohibited from our campuses. All employees are required to adhere to the facility's Vaccination Policy.

Due to the volume of applications received, we are unable to provide information regarding the status of your application over the phone. To check the status of your application, please log in to your account. You will receive either a call to schedule an interview or an e-mail notifying you when the job has been filled.

For technical issues with your application, please call the NEOGOV Help Line at 855-524-5627. If there are any questions about this posting, other than your application status, please contact HR at [phone].

About Nc Department Of Health & Human Services (dhhs)

The North Carolina Department of Health and Human Services (DHHS) serves the needs of the most vulnerable of North Carolinians and, in order to accomplish this, we hire only the most dedicated and caring individuals. Finding qualified clinical professionals to treat and care for our clients is a continual challenge as demand for services grows and the availability of providers struggles to keep pace. We are seeking a motivated individual who is up for this challenge and is dedicated to our mission of providing North Carolinians with the very best in clinical care.

For more information about the NC Department of Health and Human Services, please visit NC DHHS: North Carolina Department of Health and Human Services.

Compensation & Benefits

The state of North Carolina offers excellent comprehensive benefits. Employees can participate in health insurance options, standard and supplemental retirement plans, and the NCFlex program (numerous high-quality, low-cost benefits on a pre-tax basis). Employees also receive paid vacation, sick, and community service leave. In addition, paid parental leave is available to eligible employees.

For more information about compensation and benefits, please visit NC OSHR: Benefits.