It is the responsibility of the Food Service Director to plan, coordinate and supervise all dietary functions within the facility.

• Purchase, within authorized limits, and maintain an accurate inventory of food, dietary supplements, supplies and equipment used in the dietary department.
• Monitor food and product use, performance and cost effectiveness.
• Plan the resident menu, in coordination with the Dietitian, and Cooks, seeking input from residents as well.
• Conduct department staff meetings as necessary to provide training on equipment use, safety, infection control, and hazardous materials such as kitchen cleaning supplies and returned portions.
• Supervise food preparation, sanitation and waste disposal to meet Federal, State and OSHA regulations, as well as industry and facility standards and procedures.
• Assist directly, as needed, with cooking, serving, sanitation and waste disposal.
• Interview all residents and individualize a diet, including meals, snacks and supplements, to meet each resident’s nutritional needs and personal preferences.
• Develop meal cards (using PCC system) for residents that include the diet order, adaptive equipment, nutritional supplements, likes and dislikes, and allergies.
• Attend mandatory facility in-services and off-site meetings, conferences and in-services to keep abreast of trends in geriatric nursing and meet American Dietetic Association requirements for Licensure.
• Coordinate with other Departments for daily activities, special events, equipment repair, meal service, etc.

Required Job Skills:

1. Working knowledge of large-scale institutional foodservice procedures, including menu planning for modified diets, purchasing, budgeting, sanitation and staffing.

2. Effective communication on an interpersonal level, verbal and written.

3. Supervisory skills required.

4. Extensive knowledge of modified diets and nutritional needs of the elderly.

5. Cooperative and effective work style within an interdisciplinary team.

6. A patient demeanor with the ability to establish a trusting relationship with residents and families.

Education/Experience:

1. Graduate of an ADA-approved Dietetic Technician Program or Bachelor Degree in food-related fields or equivalent.

2. Graduate of a Dietary Managers Association approved course and has passed the Certifying Board for Dietary Managers credentialing exam.

3. Training and experience in food service supervision and management in a military service, equivalent to the requirements above.

3. Two years of food service management experience in a health care facility preferred.