Position Summary:

In keeping with the organization’s goal of improving the lives of the Residents we serve, the Food Services Director is responsible for providing nourishing food to Residents, Residents and employees under sanitary conditions and in accordance with established policies and procedures. The Food Services Director manages the day-to-day operations of the dietary department by ordering food supplies, providing supervision of staff and working with the interdisciplinary team to ensure quality nutritional meals are delivered on-time.

Principal Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Plans, directs, and supervises the activities of the dietary staff
• Operates the dietary department in a safe and sanitary manner by ensuring compliance with Federal, State, and local regulations and following established policies and procedures.
• Plans meals far enough ahead to minimize the need for food substations.
• Works closely with facility dietitian to ensure meals meet the nutritional needs of the Residents.
• Ensures food supplies are appropriate and places orders when necessary.
• Oversees food tray line to ensure trays are prepared according to diet cards in an efficient manner to meet scheduled meal and snack times.
• Responsible for operating the Dietary Department within budgetary guidelines and limitations.
• Completes annual performance reviews of all subordinate staff. Provides guidance and education to staff in regard to their performance.
• Responsible for training and educating staff members.
• Provides counseling and disciplinary action to subordinate staff members as needed.
• Follow established safety precautions when preforming tasks and using equipment and supplies.
• Report all hazardous conditions and equipment along with any accidents/incidents to the Director of Maintenance or Administrator.
• Must answer and respond to call lights promptly and courteously when working in Residents care areas.
• Maintains a high level of confidentiality in accordance with HIPAA guidelines at all times and protects confidential information by only providing information on a “need-to-know” basis.
• Attend and participate in meetings and in-services as directed or scheduled. Attends in-service and education programs and attends continuing education required for maintenance of professional certification or licensure (if applicable).
• Understands Infection Control and follows the Company’s Infection Control guidelines, such as hand washing principles, understanding of isolation and standard precautions, recognizing signs and symptoms of infection, demonstrating and understanding of the process for identifying and handling infectious waste and cross contamination, maintaining personal hygiene, and complying with OSHA standards in the workplace.
• Promotes and Protects Resident Rights by assisting Residents to make informed decisions, treating Residents with dignity and respect, protecting Residents’ personal belongings, reporting suspected abuse or neglect, avoiding the need for physical restraints in accordance with current professional standards, and supporting independent expression, choice and decision-making consistent with applicable laws and regulations.
• Perform other tasks as required.

Supervisory Responsibility:
Supervises employees in the department and others for whom they are administratively or professionally responsible by following policies and applicable laws. Uses independent judgment and discretion on behalf of the organization in the performance of these duties.

Supervisory responsibilities include interviewing, hiring and training dietary employees; scheduling, planning, and assigning and directing work; receiving calls and finding replacements for absent staff; preparing performance evaluations, monitoring and correcting job performance of employees, and handling disciplinary action for employees, up to and including discharge; and fixing and approving timecards for payroll.

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Required/Desired Qualifications:

Education, Training, and Experience:

• Dietary Manager Certification.
• High school diploma or equivalent.
• Food Sanitation Certification.
• One year of experience as Dietary Manager.

Specific skills, knowledge, and abilities:

• Knowledge of all phases of operations of dietary services, principles of management and supervision, as well as principles of budgeting is preferred.
• Working knowledge of regulations and procedures of the State of Michigan and other regulatory bodies relating to the health care industry and long-term care facilities.
• Ability to communicate effectively, analyze problems and identify practical solutions. Ability to lead and motivate other employees.
• Basic computer knowledge is required.