Food Service Director

Full Time GRO MISSOURI in other Email Job
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Job Detail

  • Job Function Food Preparation
  • Qualifications GED
  • Experience Level Entry Level

Job Description

  • Plan, develop, organize, implement, evaluate, and direct the Food Services Department, its programs and activities.


  • Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, etc.).


  • Assist in developing and maintaining written food services policies and procedures.


  • Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel.


  • Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.


  • Direct the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc.


  • Assume the responsibility of obtaining, maintaining, and filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Nutritional Services/Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs.


  • Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.


  • Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Administrator.


  • Develop and maintain a file of tested standard recipes.


  • Keep abreast of economic conditions and situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.


  • Make written and oral reports and recommendations to the Administrator, as necessary or required, concerning the operation of the Nutritional Services/Food Services Department.


  • Submit accident and incident reports to Human Resources within twenty-four (24) hours after their occurrence.


  • Assume administrative authority, responsibility, and accountability of supervising the Food Services Department.


  • Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.


  • Process diet changes and new diets as received from nursing services.


  • Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related food services functions to ensure that tasks involving potential exposure to blood or body fluids are properly identified and recorded.


  • Review departmental complaints and grievances from personnel and make written reports to the Administrator of action(s) taken. Follow Facility’s established procedures.


  • Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct food services deficiencies.


  • Assist the Discharge Planning Coordinator in planning the food services portion of the resident’s discharge plan.


  • Participate in Facility surveys (inspections) made by authorized government agencies.


  • Interview residents or family members, in a private setting to obtain diet history.


  • Participate in maintaining records of the resident’s food likes and dislikes.


  • Assist in developing methods for determining quality and quantity of food served.


  • Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s response to the service.


  • Ensure that menus are maintained and filed in accordance with established policies and procedures.


  • Maintain an adequate liaison with families and residents, as necessary.


  • Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.


  • Assist in planning regular and special diet menus as prescribed by the attending physician.

Experience • Must have, as a minimum five (5) years experience in a supervisory capacity in a hospital, nursing care Facility, or other related medical Facility. • Must have training in cost control, food management, diet therapy, etc. Specific Requirements • Must be able to read, write, speak, and understand the English language. • Must possess the ability to make independent decisions when circumstances warrant such action. • Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities. • Must possess leadership ability and willingness to work harmoniously with and supervise other personnel. • Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Nutritional Services/Food Services Department. • Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties. • Must be able to read and interpret food services cost reports, financial data, etc. • Must be able to relate information concerning a resident’s condition.

 

 

LOCATION

631 W Main St, Buffalo, MO 65622, USA

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