Director of Food and Nutrition Services

Interested in learning more about this job Scroll down and find out what skills, experience and educational qualifications are needed. Summary: The Director of Food and Nutrition Services will: Manage and coordinate the day to day food service operation; Assure compliance with Local, State and Federal requirements and laws regarding nutrition, sanitation and safety regulation; Maintain necessary record-keeping; Select, train, schedule, supervise, direct and evaluate assigned food service personnel. Responsibilities and duties include but are not limited to: Manage, coordinate and oversee the day to day food operations; Analyze effectiveness; Assure compliance with Local, State and Federal laws regulations, safety and sanitation procedures; Estimate and order amount of food and supplies needed; Monitor and control expenditures and maintain assigned budget; Inspect receiving and storing of food and non-food; Inspect unit pantry, dayroom and dining room area daily to assure compliance with health, safety and sanitation requirements and regulations; Plan and coordinate daily work for efficient use of labor; Receive calls from employees and call substitutes as necessary; Direct, assign, schedule and evaluate food service personnel; conduct training sessions for new employees; Train and assist employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety; Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary; Maintain and evaluate equipment for safety; Participate in meal and menu planning; Input new resident diets food preferences and allergies and make changes to resident preferences as necessary; Enter menus in the systems and make changes as necessary; Perform meal rounds to ensure food acceptance and make menu changes as necessary; Supervise and participate in food preparation and distribution; Plan for catered events such as meetings, activities and parties; Plan and coordinate food service operations with other departments; Communicate with team members on changes within the department; Schedule food committee meetings with residents and record minutes; Adhere to appropriate code of ethics (CC); Demonstrate regular attendance and punctuality. Qualifications will include but are not limited to: Bachelor or Associate degree or higher in nutrition or hospitality; or Certified Dietary Manager; or Registered Diet Technician; or Certified Food Service Manager. Skills: Analyze situations accurately and adopt an effective course of action; Operate a computer; Work independently with little direction; Oral and written communication skills; Principles and practices of supervision and training. An Equal Opportunity Employer

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