Food Service Director Job Description

The primary purpose of your job position is to plan, organize, develop and direct the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Food Service Director Benefits

• Competitive pay
• Medical, Dental and Vision Insurance
• Paid Time Off
• 401(k) with employer match
• Employer-Paid Life Insurance
• Paid Meal Period
• Paid Holiday Off
• Employee Assistance Program
• Longevity Credit
• Short- & Long-Term Disability
• Uniform Reimbursement
• Employee Referral Program

• Plan, develop, organize, implement, evaluate, and direct the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.).
• Develop and maintain written dietary policies and procedures.
• Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
• Interpret the departments policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• Review the departments policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.
• Develop and maintain a file of tested standard recipes.
• Keep abreast of economic conditions/situations and recommend to the Dietitian and/or Administrator adjustments in dietary services that assure the continued ability to provide daily dietary services.
• Make written and oral reports/recommendations to the Dietitian and/or Administrator as necessary/required concerning the operation of the Dietary Department.
• Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
• Review departmental complaints and grievances from personnel and make written reports to the Dietitian and/or Administrator of action(s) taken. Follow facilitys established procedures.
• Assist in developing and implementing a dietary service organization structure.
• Assist the CQI Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
• Assist in developing, implementing, and maintaining an ongoing quality assurance program for the Dietary Department.
• Assist the Discharge Planning Coordinator in planning the dietary services portion of the residents discharge plan.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the residents food likes and dislikes.
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the residents 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, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Involve the resident/family in planning objectives and goals for the resident.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Assist in developing diet plans for individual residents.
• Review therapeutic and regular diet plans and menus to assure they are in compliance with the physicians orders.
• Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the residents prescribed diet plan.
• Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
• Ensure that residents are offered a nourishing snack at bedtime.
• Others as deemed necessary and appropriate, or as may be directed by the Administrator and/or Dietitian.

• Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, CQI, etc.) as required, and as appointed by the Administrator.
• Provide written and/or oral reports of the dietary service programs and activities as required or as may be directed by such committee(s).
• Evaluate and implement recommendations from established committees as they may pertain to dietary services.
• Meet with dietary personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the Dietary Department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
• Attend department head meetings, etc., as scheduled or as may be called.
• Schedule and announce departmental meeting times, dates, places, etc.

• Assist in the recruitment, interviewing, and selection of dietary personnel.
• Determine departmental staffing requirements necessary to meet the Dietary Departments needs, and assign a sufficient number of dietary personnel for each tour of duty.
• Recommend to the Administrator the number and level of dietary personnel to be employed.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., head cook, cooks, etc.).
• Counsel/discipline dietary personnel as requested or as necessary.
• Terminate employment of personnel when necessary, documenting and coordinating such actions with the Human Resource Director and/or Administrator.
• Standardize the methods in which dietary tasks will be performed.
• Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary.
• Maintain a productive working relationship with other department supervisors and coordinate dietary services to assure that daily dietary services can be performed without interruption.
• Ensure that appropriate identification documents are presented prior to employment and that such records are maintained in the employees personnel record.
• Make daily rounds to assure that dietary personnel are performing required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility.
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
• Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Monitor absenteeism to ensure that an adequate number of dietary service personnel are on duty at all times.
• Conduct departmental performance evaluations in accordance with the facilitys policies and procedures.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the facilitys policies and procedures governing accidents and incidents.

• Assist in the development of and participate in the planning, conducting, and scheduling of timely in-service training classes that provide instructions on "how to do the job," and that ensure a well-educated dietary services department.
• Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.
• Provide leadership training that includes the administrative and supervisory principles essential for the Dietary Department.
• Encourage the dietary staff to attend and participate in training programs. Schedule times as appropriate.
• Assist support services in developing, implementing, and conducting in-service training programs that relate to the Dietary Department.
• Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession, as well as to maintain your license on a current status.
• Ensure that all dietary personnel attend and participate in annual HazCom, bloodborne pathogens, and TB in-service training programs.
• Ensure that dietary personnel are trained to use labels and MSDSs to recognize hazards and to follow appropriate protective measures.

• Assist the Safety Officer in developing safety standards for the Dietary Department.
• Monitor dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies.
• Ensure that dietary service work areas are maintained in a clean and sanitary manner.
• Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
• Ensure that dietary personnel performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
• Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
• Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a safe and professional manner.
• Assist the Infection Control Committee in the development, implementation, and revision of dietary aseptic and isolation techniques.
• Ensure that appropriate protective clothing/devices are readily available for handling infectious waste and/or blood/body fluids.
• Assist in developing , implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and personnel.
• Ensure that dietary service personnel follow established infection control procedures when isolation precautions become necessary.
• Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment.
• Ensure that the facilitys dietary policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.

• Recommend to the Dietitian and/or Administrator the equipment and supply needs of the department.
• Place orders for equipment and supplies as necessary or as may be required.
• Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
• Check supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
• Assist in interviewing food supply vendors, as may be required.
• Purchase food service supplies, equipment, etc., as required.
• Develop and monitor adequate inventory control procedures.
• Assist in developing and implementing procedures for the safe operation of all dietary service equipment.
• Ensure that only trained and authorized personnel operate the departments equipment.
• Ensure that all personnel operate dietary service equipment in a safe manner.
• Develop and implement procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste.
• Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

• Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.
• Assist in developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
• Encourage the resident/family to participate in the development and review of the residents plan of care.