Food Service Director

Description

Job Summary:  

The Manager, Food Services manages and coordinates operations of the department including food service and nutritional care to promote optimal patient care while providing exemplary customer service. Plans, organizes and implements department policies and procedures. Performs multiple responsibilities including but not limited to menu planning, staff management, development, training, and evaluation of systems and processes to achieve department goals. Assures compliance with standard practices and regulatory requirements.  

Responsibilities: 

• Satisfies all competency requirements. 
• Demonstrates an effort to improve skills/knowledge. 
• Uses knowledge and skills to work independently. 
• Demonstrates knowledge of purchasing and receiving policies and procedures. 
• Demonstrates knowledge of regulatory agency requirements specific to food service such as Department of Health, CMS, local health department food code, JCAHO, and AOA. 
• Demonstrates information management competencies appropriate to position. 
• Accurately counts and records monthly inventory according to approved procedure. 
• Accurately completes month end paperwork in a timely manner per facility standard. 
• Completes annual reviews for the staff reporting to him/her in a timely manner per facility standard. 
• Monitors and supervises staff and continually reinforces positive patterns. 
• Maintains an adequate inventory of food and supplies through ordering in accordance with approved procedures. 
• Coordinates catered functions so that event runs smoothly. 
• Processes invoices, checks for discrepancies, and sends to accounting in a timely manner. 
• Coordinates cash handling functions of the department. 
• Enforces sanitation and infection control requirements and ensures that all logs are completed and maintained. 
• Reports needed repairs in a timely manner. 
• Adapts to changes in assignment and/or priorities. 
• Performs other duties as assigned or required. 
• Effectively schedules department staff, per flexible variable staffing patterns. 
• Enforces flexible work shift, per patient census. 
• Monitor food costs by evaluating waste and pricing. 
• Coordinates in the recruitment and orientation of new employees. 
• Coordinates the planning of nonpatient menus. 
• Budget creation and adherence. 

Requirements

 Education and Experience: 

1. Five or more years in a management capacity in a Food and Nutrition department/food service administration required. 
2. Thorough knowledge of food products and service, operations, staffing, handling, storage and regulatory requirements required. 
3. Knowledge of nutrition and therapeutic diets required. 

Required Skills/Abilities: 

• Independently recognizes and performs duties which need to be done without being directly assigned.  Establishes priorities; organizes work and time to meet them. 
• Recognizes and responds to priorities, accepts changes and new ideas.  Has insight into problems and the ability to develop workable alternatives. 
• Adheres to attendance and punctuality requirements per hospital policy.  Provides proper notification for absences and tardiness. Takes corrective action to prevent recurring absences or tardiness. 
• Observes all hospital and departmental policies governing conduct while at work (e.g., telephone and computer use, electronic messaging, smoking regulations, parking, breaks and other related policies). 
• Understand, respects and displays sensitivity to culture, age and persons with disabilities.   
• Participates actively and positively affects the outcomes of customer service activities. 
• Uses effective collaborative strategies as evidenced by: 
• Developing peer relationships that enable the work group to accomplish the daily workload within the allotted time frame and achieve departmental goals. 
• Recognizing and understanding that as a member of an interdependent group, collaboration and compromise is required in order to maintain the effectiveness of the group as a whole to effectively resolve problems. 
• Timely notification to Department Manager/Director of potential problems or concerns.  When faced with a problem or concern, is proactive by presenting suggested solutions at the time that the Department Manager/Director is made aware of the problem or concern. 
• Displaying teamwork ability to promote cooperation and collaboration; gaining support for programs and goals. 
• Displays honesty and respect for others, and respect for the organization as evidenced by: 
• Treating internal and external customers as the most important part of t