Food Service Director / Cook

Food Service Director / Cook

The Food Service Director / Cook is responsible for planning, organizing, and directing the overall operations of the dietary department to ensure quality nutritional services are provided daily. This includes preparing and serving meals in accordance with current applicable federal, state, and local standards and guidelines, and in compliance with the facilitys established policies and procedures.

Key Responsibilities

Leadership & Administration :

• Plan, coordinate, and supervise all food service activities.
• Ensure compliance with nutritional standards, sanitation regulations, and safe food handling practices.
• Develop menus in accordance with resident needs, physician orders, and dietary restrictions.
• Manage food purchasing, inventory control, and cost management.
• Maintain records of meals served, food temperatures, and cleaning schedules.
• Hire, train, supervise, and evaluate dietary staff.
• Conduct regular team meetings and ensure staff are trained in infection control and safety protocols.

Cooking & Meal Preparation :

Qualifications

Education & Experience :

Skills & Abilities :

Working Conditions :

Benefits :