Food service Director

Position Summary:

The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products.

Primary Responsibilities:

Food and Inventory

1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season.

2. Maintain an adequate inventory of foods and supplies from residence-approved vendors.

Food Preparation and Dining Service

1. Prepare and cook food in accordance with nutritional guidelines and residents’ individual prescribed diets and food preference. Present food in an appetizing and attractive manner.

2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu.

3. Assist in fostering residents’ independence with eating by providing adaptive equipment when needed.

4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program.

5. Visit with residents at each meal when available and ensure quality service.

6. Prepare food and coordinate food service for special events as requested.

7. Encourage residents to participate in the food service program and provide a forum for their input.

Regulatory Compliance and Sanitation

1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate.

2. Maintain a clean, organized, and safe kitchen environment.

3. Ensure proper storage and handling of food in accordance with infection control standards.

4. Maintain CPR & First Aid certification.

Hiring, Supervising and Training

1. Responsible for recruitment and hiring of food service employees and staff scheduling.

2. Supervise food service employees, and ensure adequate staffing in the food service department.

3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees.

4. Conduct regular performance appraisals with employees.

5. Ensure appropriate handling of on-the-job injuries as reported by employees.

6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs.

Reports to: Executive Director

Qualifications:

1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred.

2. Certificate in food preparations training preferred.

3. Supervisory or management experience preferred.

4. Current food service sanitation certificate.

5. Desire to work with older adults.

6. Ability to read, write, and speak English.

7. Must be 21 years of age. Must have a satisfactory criminal history check.

8. Must have physical exam by a licensed physician. Must have a negative drug screen.

9. Must be able to react in an emergency situation.

Knowledge Requirements:

1. State food handling and kitchen regulations

2. OSHA Standards

3. Fire and Safety Procedures

4. Operation of Kitchen Appliances

Physical Job Requirements:

To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will:

1. Stand/walk up to eight hours a day

2. Sit up to two hours a day

3. Frequently support up to 75 pounds

4. Frequently lift/carry up to 50 pounds

5. Frequently kneel, bend, and reach