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The Food Service Director plans to organize, develop, and directs the overall operation of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks

Operations Management

• The Food Service Director (FSD) plans, develops and directs the Culinary and Nutritional Services Department and its activities.

• Plans, develops and directs the entire staff.

• Food Service Director (FSD) supervises and may assist in the preparation of all products and meals so they are plate-able and appetizing in appearance by following planned menus and using the standard recipes.

• Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.

• Ensures that all residents’ nutritional needs are being met

• Food Service Director (FSD) coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).

• Plans and executes catering needs and special events.

Customer Relations and Service Management

• Food Service Director (FSD) listens and responds to the needs of residents and staff members.

• Reviews and responds to complaints and grievances from residents and staff members regarding all areas of responsibility.

• Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department.

• Maintains the confidentiality of resident care information.

Quality, Compliance, and Risk Management

• Food Service Director (FSD) ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.

• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department.

• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner

• Reviews, develops and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.

• Works with others on the development, implementation, and maintenance of emergency disaster programs (i.e. fire, severe weather, etc.).

Financial/Assets Management, Administration, and Reporting

• Follows the departmental budget and maintains the operations within it.

• Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services.

• Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.

• Maintains current and accurate records through the use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

Human Resource Management and Development

• Directly and/or indirectly manages all Culinary and Nutritional Services Department staff.

• Experience in working with labor unions and contract compliance

• Interviews, selects and orients new direct reports.

• Defines, establishes and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.

• Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.

• Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance. Works with Human Resources when circumstances arise that necessitate further documentation and intervention.

• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.

• Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.

The Food Service Director (FSD) handles all other duties as assigned.