Director of Food Service

The Director of Food Service ensures the quality of all meals and food. He or she directs the preparation and serving of regular meals and therapeutic diets, orders food and supplies, and maintains the kitchen and dining areas and equipment in sanitary condition. In addition, the Food Service Director recruits, trains, and manages the dietary staff in their daily activities.

Primary Duties & Responsibilities:

• Adheres to and conveys a philosophy that supports the dignity, privacy, independence, choice, and individuality of residents
• Prepares menus and recipes and overseas production of food according to sanitation and quality standards
• Ensures the kitchen and food service areas are maintained in a clean and safe manner and assures compliance with the State, County, or City sanitation code.
• Responsible for scheduling and maintaining the appropriate level of staff to provide quality service, ensure food production, all the while meeting budgeted labor guidelines.
• Ensures compliance with all applicable federal and state laws and all company policies
• Manages inventory and adheres to set budgets
• Performs all other duties as assigned

Qualifications & Physical Requirements:

• Ability to prepare and serve a wide range of foods skillfully
• Working knowledge of the rules and regulations related to health and safety in food preparation. (e.g., Food Protection Management Certification, annual certification)
• Ability to instruct others in food preparation, service and sanitation tasks
• Ability to effectively supervise other food service staff members; good interpersonal skills
• Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and to spend long periods of time standing
• Strong computer skills, including Microsoft Office (Word, Excel, Outlook) ordering Platforms (i.e., DSSI, Sysco), and proficiency with internet usage.

Education & Experience:

• Knowledge of FDA and USDA regulations regarding food practices and handling required
• Current Safe Food Manager certificate a plus
• Two years of progressive and relevant experience
• Must demonstrate successful employment in cooking for large groups (50 people)
• Experience in supervising and managing staff
• Prefer two or more years experience in food service management
• Prefer experience in preparing special diets, including low sodium, low cholesterol, diabetic, and vegetarian

This job description is intended to describe the general nature and level of work being performed by the employee in this position. It is not intended to be an all-inclusive list of all responsibilities, duties, skill, or working conditions required of a person in this position.