Food Service Director

**Job Overview Summary:** The Food Service Director is responsible for planning, organizing, developing, and directing the overall operation of the Dietary Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the Administrator, and in coordination with the Registered Dietitian to ensure that qualified food service and nutritional care is provided to the residents in the Facility | ***Note:****The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below.* | | --- | ### Functions: Leadership - Completes annual competency testing per company requirements and maintains professional growth and development portfolio to maintain registration and licensure/certification. - Performs job based on applicable federal, state, and local regulations, company policies and procedures, and evidenced based guidelines - Routinely inspects and completes evaluations of the status of the Dietary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement - Serves on various committees, including QAPI, as required by company standards, regulations, and/or appointment by the Administrator - Participates in the facility’s Performance Improvement Program, if specific to nutrition, by conducting, aggregating, trending, and acting on data for key clinical nutrition indicators - Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence always while surveyors are on-site and directs the timely collection of information required by the survey Undertakes corrective action while survey is in progress, if appropriate; works with the Facility’s departments to develop survey plan of correction, as needed - Participates with the interdisciplinary team to develop, implement, and evaluate plans of care; attends care conferences when relevant to dietary concerns; communicates resident concerns; and responds to interventions to the interdisciplinary team members, the Registered Dietitian, and direct care staff - Maintains good communications and working relationships with all departments in the Facility - Communicates issues, concerns, and opportunities for improvement to the Administrator routinely - Reports all hazardous conditions/equipment to the Administrator immediately Department Management - Assumes responsibility for recruiting, selecting, and training department personnel - Prepares work schedules and maintains adequate staffing - Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding Nutrition Services - Evaluates employee performance and develops education and training plans to improve the employees’ skills and knowledge as needed. Makes recommendations to the Administrator concerning, hiring, termination, transfers,etc. Kitchen Operations - Purchases and confirms delivery of food, supplies, equipment, from approved sources to ensure adequate stocklevels to perform departmental functions and meet the needs of the residents within approved budgets - Maintains current records that reflect departmental expenditures - Communicates to the Administrator departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents - Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness - Organizes food preparation and service and supervises staff to ensure food is pre…