Job Description

THE ROUSE ESTATE

POSITION PROFILE

===============================================================

TITLE: Food Service Director

DEPARTMENT: Food Service

SUPERVISOR: Rouse Home Administrator

==============================================================

Objective:

To oversee and manage all aspects of food service operations at the Rouse Home, including daily planning, organization, and supervision of food sanitation, procurement, receiving, meal preparation, and service. Ensure compliance with regulatory standards while consistently delivering high-quality, nutritious meals that meet the dietary needs and preferences of residents.

Responsibilities :

Management :

1. Ensure the best qualified individuals are selected, trained, developed, promoted and retained.
2. Complete the weekly schedule and ensure adequate staffing on a daily basis.
3. Create job task assignments for all dietary staff.
4. Processing payroll in a timely manner for all employees.
5. Schedule and ensure all employees receive appropriate orientation and training.
6. Develop and/or conduct in-service training.
7. Responsible for the development of policies and procedures, job descriptions and job tasks.
8. Perform typing, filing, and general clerical work as required.
9. Assure dietary objectives and standards are maintained.
10. Responsible for budget planning and compliance.
11. Inspect dietary areas and practices for compliance with State and Federal regulations.
12. Responsible for departmental studies and projects. Exhibits initiative in choosing projects required to improve department processes.
13. Evaluate employee performance daily and give documented feedback as necessary. Discipline and initiate performance improvement plans.
14. Complete annual performance reviews for all Dinning Service staff.
15. Perform Quality Checks and assure continuous Quality Improvement within the department. Follows up on Quality Review non-compliances to assure improvement.
16. Monitor and coordinate documentation of employee incident reports. Assist the Director of Human Resources in the investigation of Worker’s Compensation claims as appropriate.

Resident Meal Service :

1. Create, maintain and modify menus as required.
2. Weekly inventory all food items. Determine amounts of food and related supplies to be purchased. Assure appropriate stock levels are maintained.
3. Prepare orders, place orders and communicate any concerns to vendors. Handle credits.
4. Responsible for oversite of Dining Room service to ensure compliance with State and Federal quality assurance standards, regulatory compliance, and resident needs/satisfaction.
5. Schedule employees to receive food and related supplies and oversee the receiving process.
6. Review all associated paperwork to ensure correct pricing and quantity. Designate appropriate budget category, apply for rebates and process to accounting for payment.
7. Maintain monthly and weekly expense records.
8. Oversee the food preparation process and ensure appropriate food safety and quality assurance procedures are followed.
9. Update Resident tray ticket information.
10. Ensure the daily Food Service Report is completed and accurate.
11. Ensure the timeliness and accuracy of meal service on each hall.
12. Ensure that all trays and tableware are appropriately cleaned, sanitized and stored.
13. Ensure that all dining rooms are cleaned and sanitized after each meal.
14. Develop special menus and adjust work assignments accordingly.
15. Provide food service for special events or functions and cost out and charge out as appropriately.
16. Ensure that kitchen areas and equipment are cleaned and sanitized as required.
17. Prepare maintenance work orders, and communicate with vendors for any necessary equipment repairs, and follow up as needed.
18. Meet with residents or family members as necessary.

Reports prepared:

• Daily Payroll Exception Report
• Year End Inventory
• Quarterly Meal Census Report

Interface:

INTERNAL – Create and maintain an atmosphere of warmth, personal interest and positive emphasis as well as a calm environment for all residents and employees. Must

Interface positively with residents and with employees at all levels within the organization.

EXTERNAL – Must interface positively with vendors, family members and physicians.

Must also maintain positive image within the community.

Qualifications:

EDUCATION/CERTIFICATION:

• Bachelor’s degree in nutrition, food service dietetics, or closely related field with minimum five (5) years in related environment with at least two (2) years in supervision.
• In lieu of degree, a minimum of eight (8) years’ experience in similar role (director, manager, supervisor in long-term care) and minimum of at least three (3) years in supervision.
• ServSafe Food Safety Certification (ANSI/ANABI-accredited).

SKILLS REQUIRED:

• Maintain confidentiality of all pertinent resident care information to ensure residents’ rights are protected. Must be computer proficient and have excellent interpersonal skills.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel, reach with hands and arms, and communicate clearly.
• The employee is frequently required to stoop, kneel, crouch, or bend to access supplies or equipment.
• The employee must occasionally lift and/or move up to 50 pounds with or without assistance.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• The position requires the ability to work in a kitchen environment where exposure to hot equipment, noise, cleaning chemicals, and food allergens may occur.
• This role requires physical and mental stamina to manage a busy food service operation and respond promptly to dynamic needs throughout the day.

I HAVE READ THE ABOVE JOB DESCRIPTION AND FULLY UNDERSTAND THE REQUIREMENTS SET FORTH THEREIN, I HEREBY ACCEPT THE POSITION DESCRIBED AND AGREE TO ABIDE BY THE REQUIREMENTS SET FORTH AND WILL PERFORM ALL DUTIES AND RESPONSIBILITIES TO THE BEST OF MY ABILITY.

Signature: ________________________________

Date: _________________________

Job Tags

Similar Jobs