Food Service Director
Plans, directs and supervises activities of dietary personnel to provide food service for patients, staff, and visitors.
Maintains established dietary standards and policies of the nursing facility.
Interviews and participates in the selection of dietary employees. Plans and approves work schedules for personnel and assigns duties.
Interprets facility policies and regulations to dietary personnel and insures conformance. Gives guidance to personnel as needed, evaluates performances. Disciplines and terminates employees in accordance with established procedures. Handles personnel grievances in accordance with established policies.
Interviews patients and families to develop a nutrition history and assess dietary needs and food preferences.
Maintain thorough documentation in the dietary department. Directs preparation of daily menus and production sheets for guidance of the staff. Inspects prepared food. Plans and assists in special meals (i.e. Board meetings, Activity dinners, birthday parties, etc.)
Purchases food and supplies as required according to menus. Sees that food is obtained and ready for meal preparation and that adequate supplies are available.
Maintains dietary areas and equipment in a sanitary condition. Corrects or reports unsafe conditions. Prepares requisitions for maintenance.
Conducts orientation for new employees; in-service training programs and staff meetings; supervises on-the-job training of new employees.
EDUCATION, TRAINING, AND EXPERIENCE
High school graduate or equivalent is required. Completion of an approved course in Food Service Management. Two (2) year’s related experience in a nursing facility or similar setting is preferred.
MACHINES, TOOLS, EQUIPMENT, AND WORK AIDS
Various types of food preparation equipment, recipes, menus, work schedules, inventory records, and other dietary forms and records.
WORKER TRAITS
Aptitudes: Verbal ability is required to read and comprehend menus and to issue clear and concise instructions when supervising dietary employees.
Numerical ability is required in estimating daily food requirements and in calculating nutritional values of foods and determining food purchasing requirements.
Basic and efficient Excel and Word computer skills are required to maintain thorough records within the dietary department.
Manual dexterity is required to demonstrate easily and skillfully food preparation and cooking techniques.
Color discrimination is required to recognize freshness from appearance of meats and other foods; also, to determine the accepted degree of palatability from color shadings of cooked foodstuffs.
Interests: A preference for contacts with people, to direct departmental personnel and their activities and to resolve problems related to departmental activities.
A preference for multiple operations in order to produce satisfactorily finished, palatable meals.
Temperaments: Capable of the direction, control and planning of the food production activities of the department.
Able to deal with people, for supervising staff, conducting on-the-job training and conferring with others.
Physical Demands and Working conditions:
Stands and walks most of working day. Lifts cases or full pans of food. Pushes food carts and use elevators.
Tastes and smells food to determine its quality and palatability.
Talking and hearing for supervising staff and conferring with others.
Near-visual acuity and color discrimination for examining cooked and stored foods to determine quality.
Works inside.
Job Type: Full-time
Benefits:
- 401(k) matching
- Employee discount
- Flexible schedule
- Paid time off
Schedule:
- 8 hour shift
- Day shift
- Monday to Friday
- Weekends as needed
Experience:
- Supervising experience: 2 years (Required)
Ability to Relocate:
- Danville, VA 24540: Relocate before starting work (Required)
Work Location: In person