Food Service Director

This position is at the Congregation of St Joseph Long Term Care Facility at Lincoln and Hillside. It's a beautiful, 5-star, deficiency free center with Independent Living, Assisted Living and Skilled Nursing for the Sisters of St. Joseph as well as lay residents. Our current Director will be retiring the end of May, 2024.

The Director of Nutritional Services is responsible for food service standards, policy and procedures, supervising dietary staff, equipment, systems and work, while providing the highest quality of food service for residents in a cost-effective manner.

ESSENTIAL FUNCTIONS:

• Oversees the budget and purchasing of food and supplies and food preparation, services and storage.
• Maintains a clean and sanitary environment
• Oversees safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences and care plan.
• Monitoring regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.
• Participates in interdisciplinary team meetings.
• Participates in QAPI activities when food and nutrition services are involved.
• Recruit, interview, hire, train, coach, evaluate, reward, discipline and, when necessary and together with Human Resources, terminate employees working in the Dietary Department.
• Develop work schedules to ensure adequate staff to cover each shift.
• Monitor budgets for cost-effectiveness and manage any equipment records to plan the purchase of food supplies and equipment.
• Follow standards and procedures for preparing food.
• Participates in menu planning including responding to resident preferences, substitutions lists, therapeutic diets and industry trends.
• Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. Ensure that foods are prepared according to production schedules, menus, and standardized recipes.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking and transportation.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Ensure proper sanitation and safety practices of staff.
• Process new diet orders and diet changes. Keep diet cards updated.
• Complete the assigned MDS section according to required timeline.
• Determine resident diet needs and develop appropriate dietary plans in cooperation with registered Dietitian and in compliance with physician’s orders.
• Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
• Review, revise and implement, in cooperation with the interdisciplinary team the resident’s nutrition assessment and plan of care.
• Support Registered Dietitian duties as needed.
• Perform other duties as assigned.

SKILLS AND ABILITIES:

• Effective verbal and written communication skills and ability to exercise judgment.
• Effective computer skills—must be able to work with menus, schedules, etc.
• Ability to work beyond normal working hours and on weekend and holidays when necessary.
• Mathematical and numerical skills
• Organizational skills
• Positive interpersonal relationship skills, including with persons of all ages and cultures
• Current awareness of relevant regulations and standards of care
• Ability to assist in evacuation of residents during emergency situations.

EDUCATION AND EXPERIENCE:

Should be in the process of completing CDM certification
Possess knowledge of food inventory control and dietary personnel management
Have at least two years’ experience in Dietary Director type position or in a related food service management position and be able to provide excellent professional references. 

Experience as a team leader; the ability to tap into and utilize the skills, strengths, and expertise of others.

PHYSICAL ACTIVITY REQUIREMENTS:

• Lift 25 – 30 pounds
• Use of carts and safe lifting practices required