Director of Food Services

Description

Summary & Purpose

The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Food Services 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 Food Services Department is maintained in a clean, safe, and sanitary manner.

Byron’s mission, vision, and values communicate the things that drive us as an organization. All team members are expected to represent these aspects in their everyday lives. Our mission, vision, and values are to be integrated into our daily interactions with co-workers, residents, and any persons that may enter our community.

Duties & Responsibilities

• Plan, develop, organize, implement, evaluate, and direct the Food Services Department, its programs and activities.
• Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Life Enrichment and Resident Engagement, etc.).
• Develop and maintain written food services policies and procedures.
• Develop and maintain written job descriptions and performance evaluations for each level of food services personnel.
• Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the food service staff in the development and use of departmental policies and procedures for equipment and supplies.
• Assume the responsibility of obtaining/maintaining/filing safety data sheets (SDSs) for hazardous chemicals used or stored in the Food Services Department. Ensure staff is aware of and knowledgeable of SDS’s.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to ensure control of equipment, labor and supplies.
• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and 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 food services that assure the continued ability to provide daily food services.
• Make written and/or oral reports and recommendations to the Dietitian and Administrator, as necessary and as required concerning the operation of the Food Services Department.
• Submit accident/incident reports to the Human Resource Department via Beekeeper App immediately after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Food Services Department.
• Inspect food storage rooms, utility and janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for food services service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
• Process diet changes and new diets as received from nursing services.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job-related food services 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 Administrator of action(s) taken. Follow facility’s established procedures.
• Attend and participate in the Quality Assurance Performance Improvement (QAPI) Committee to develop and implement appropriate plans of action to correct any food services deficiencies.
• Develop, implement, and maintain an ongoing quality assurance program for the Food Services Department.
• Assist in the food services portion of resident discharge planning.
• 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 resident’s food likes and dislikes.
• Develop methods for determining quality and quantity of food served.
• Ensure that charted food services progress notes are informative and descriptive of the services provided and of the resident’s 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, food codes, etc., necessary for complying with current standards and regulations and that