JOIN TEAM TRILOGY

Job Description Summary

Directs the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines,

and regulations. Ensures that quality nutritional services are provided on a daily basis and that the food services department is maintained

in a clean, safe, and sanitary manner.

ROLE AND RESPONSIBILITIES

• Organize, evaluate, and directs the Food Services Department. Implements the programs and activities of the department.
• Coordinates food services and activities with other related departments (Clinical, Environmental, Life Enrichment, etc.).
• Maintains material safety data sheets (MSDS) for hazardous chemicals used or stored in the food services department to

the Environmental Services Director for inclusion in the campus manual.

• Completes staff schedule for optimal daily functions according to company policy.
• Implements regional changes to menus based upon resident input obtained from weekly Chef Circle meetings.
• Processes diet changes and new diets as received from Clinical Services.
• Ensures that a daily preparation plan is reviewed with the preparation staff each day, at least one day in advance.
• Supervises and participates in food preparation for meals.
• Plans and provides catering services within the health campus as necessary.
• Assists in planning the dietary / food services portion of the Resident’s discharge plan.
• Interviews Resident or family members within twenty-four (24) to seventy-two (72) hours upon admission and completes

online preference form.

• Assists in developing methods for determining quality and quantity of food served.
• Completes dining room rounding daily visiting Residents to evaluate the quality of meals served, likes and dislikes, etc.
• Provides appropriate evening snack to Clinical team for delivery in the evening to all Residents.
• Ensures that the dining areas are properly set and maintained.
• Meets with food services personnel on a regular scheduled basis, solicits advice from inter-department supervisors

concerning the operation of the Food Services Department. Assists in identifying and correcting problem areas, and / or the

methods of improvement of services.

• Ensures proper training for all new employees to coincide with the Culinary Apprenticeship Program.
• Reviews and checks competency of food services personnel and makes necessary adjustments / corrections as required or

that may become necessary.

Maintains a productive working relationship with other department supervisors and coordinates food services to assure

that daily services can be performed without interruption.

• Makes periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
• Checks supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks.
• Ensures that stock levels of staple / non-staple food, supplies, equipment etc., are always maintained at adequate levels.
• Purchases food services supplies, equipment, etc., as required.
• Implements procedures for the safe operation of all food services equipment.
• Ensures that only trained and authorized personnel operate the department’s equipment, and that the equipment is

operated in a safe manner.’

• Ensures that containers of hazardous chemicals used in the department are properly labeled and stored.
• Ensures that the care plan identifies any special equipment and utensils the Resident may need (e.g., plate guard, enlarged

silverware handles, etc.)

• Provides substitute foods of similar nutritive value to Residents who refuse food serviced.
• Controls and remains within budget requirements for supplies, food, and labor costs through the use of the company spend

down sheet.

• Maintains proper certifications and / or licenses required, if applicable.
• Minimal travel including overnight stay as necessary.

WHAT WE'RE LOOKING FOR

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• High school diploma or GED required.
• Three (3) to five (5) years’ hospitality, food / dining and culinary experience. Healthcare, hospital, residential or senior

living industry or long-term care experience preferred.

• Must have training in cost control, food management, diet therapy, etc.
• Exemplary computer skills that include knowledge of the Microsoft Office Suite of products.

The Director of Food Services will need to meet the conditions of one of the following :

minimum course of study in food safety that includes topics integral to managing dietary operations such as, but not

limited to, foodborne illness, sanitation procedures, food purchasing / receiving, etc.

• Be a Certified Dietary Manager (CDM)
• Be a Certified Food Service Manager
• Have similar national certification for food service management and safety from a national certifying body.
• Have an associate's or higher degree in food service management or in hospitality, if the course study includes food

service or restaurant management, from an accredited institution of higher learning.

The Director of Food Services must also meet the following requirements :

In States that have established standards for food service managers or dietary managers, meets State requirements for

food service managers or dietary and receive frequently scheduled consultations from a qualified dietitian or other

clinically qualified nutrition professional.

PHYSICAL REQUIREMENTS

Sitting, standing, bending, reaching, stretching, stooping, walking, and moving intermittently during working hours. Must be able to lift

at least 50lbs. Must be able to maintain verbal and written communication with co-workers, supervisors, residents, family members,

visitors, vendors, and all business associates outside of the health campus.

Last updated : 2024-05-22