Director of Food Services/Certified Dietary Manager

Odd Fellows Home of MA – Worcester, MA

The Director of Food Services -Certified Dietary Manager plans and directs the food service staff to ensure safe, nutritious meals and snacks for the residents in accordance with the Massachusetts Department of Public Health standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Management Requirements:

The Director of Food Services reports to the Nursing Home Administrator

Oversees maintenance of records: meal census, diet cardex, diet roster, diets served and weekly staffing schedules.

Maintains food and labor costs within the dietary budget

Participates in employee selection, evaluation and termination.

Supervises dietary staff including planning, organizing, delegating, and directing department functions.

Plans menus and provides special foods for parties and/or other scheduled events.

Exercises working knowledge of local, state and federal regulations, pertinent to the position.

Demonstrates through knowledge of all jobs in the department and assists where necessary to assure smooth operation

Follows infection control policies and procedures

General Requirements

Performs simple arithmetic and units of measurement conversions used in food preparation.

Maintains good communication with all departments

Responsible for the safety of residents under his/her dietary supervision

Follows Resident’s Rights policies at all times

Enforces all facility and dietary safety policies and procedures

Observes proper techniques of body mechanics in performing physical labor

Plans food substitutions for residents who refuse or are unable to eat food served

Purchases or requisitions food and supplies

Supervises the receiving and storage of food.

Works with the dietician on diet and menu planning

Interviews residents and determines specific needs and preferences.

QUALIFICATIONS REQUIRED

High school degree and graduate of a State approved course that provides 90 hours or more classroom instructions in Food Service Management, Nutrition and Sanitation.

Or, any Bachelor’s degree with 90 hours of State approved courses.

Or, an Associates or Bachelor’s degree in Nutrition, Restaurant Management or Culinary Arts.

Certified Dietary Manager-Preferred

*ServSafe Manager-Required

Experience

Minimum of Three to Five years as a Cook required

One to three years of supervisory experience in food service in health care setting preferred