Food Service DirectorPosted: November 18, 2009
The Food Service Director, is ultimately responsible for the food service function. He/she plans and supervises activities of the department to provide service for customers, employees, and visitors. In addition, the Food Service Director provides technical guidance and administrative direction over food planning, menu formulation, and preparation and serving of regular and therapeutic diets. RESPONSIBILITIES/ACCOUNTABILITIES: 1. Ensures responsibility for the quality and quantity of food served via menu program, production systems and food specifications; 2. Adheres to all sanitary and food safety regulations governing handling and serving of food; 3. Oversees that meals are prepared and served on schedule; 4. Utilizes policies, procedures, systems as per Company operations manual and industry standards; 5. Investigates trends and developments in dietary practices and techniques, and evaluates their adaptability to dietary program; 6. Oversees tray line/meal distribution to ensure accuracy and customer satisfaction; 7. Develops, revises and adapts work techniques and methods for more efficient operation of unit and for training employees; 8. Develops and operates within budgetary compliance; 9. Prepares and serves food in accordance with national standards, administrative policies and within budget allowances; 10. Conducts test trays, tour reports, customer visitation and admission interview; 11. Maintains accurate records and reports (financial, quality assurance, payroll, indicators); 12. Reviews and evaluates the work performance of the dietary personnel as well as counsels/disciplines staff according to established company personnel policy; 13. Inservices/orients, trains and develops staff to maintain a high level of performance; 14. Maintains the department in regulatory compliance; 15. Concerns his/herself with the safety of all center customers in order to minimize the potential for fire and accidents. Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes, by being familiar with his/her role in carrying out the centers fire, safety and disaster plans and by being familiar with current MSDS; 16. Puts Customer Service First: Ensures that customers and families receive the highest quality of service in an attentive and responsive atmosphere which recognizes the individuals needs and rights; SPECIFIC EDUCATIONAL/VOCATIONAL REQUIREMENTS: Previous food service management experience. Certification in accordance with regulatory agencies governing the center. 31490
Please refer to job code 31490 when responding to this ad.
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