Regional Food Service Director

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Description

Summary:

Manage and oversee FSD’s and the operation of the Dietary Departments to include but not limited to staffing, food ordering, and preparation, food delivery and kitchen sanitation and state compliance in accordance with facility policies, physician orders, resident care plans and appropriate regulations.

Report to inform and update VP of Dietary and Foodservices of all Dietary department information in a timely manner.

Environment

Work will be performed primarily indoors overseeing our healthcare facilities, throughout all areas, including in resident rooms, and on carpeted and/or tiled floors. Work will be performed there routinely around other co-workers, healthcare staff, residents, and guests. Due to the nature of facility’s business, worker may be exposed to occasional slippery floors, object on floors, chemicals, sharp objects, hazardous materials and waste (including human), blood borne pathogens, and communicable diseases, as well as high-stress situations.

Essential Duties & Responsibilities

• Oversee all FSDs in all areas and be able to properly communicate everything to the VP of Dietary and Foodservices.
• Meet physical and sensory requirements stated below, and be able to work in the described environment.
• Make sure the FSD identifies and participates in Dietary and Foodservices process improvement initiatives that improve the customer experience, enhance work flow, and/or improve the work environment.
• Management duties including, but not limited to, hiring, training and developing, coaching and counseling, overseeing and terminating Food Service Directors.
• Collecting and registering all Dietary Spend downs and updating and overseeing the Regional KPI.
• Ensure that all employment practices are administered fairly and without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, marital status, amnesty, or veteran status in accordance with applicable federal, state and local laws.
• Participate in regularly scheduled conferences and calls with the VP of Dining and Foodservices.
• Schedule and run regularly scheduled calls with your FSD team.
• Ensure all FSD’s are purchasing food and supplies within budget and maintain a supply to adequately cover each meal.
• Pass State and local Board of Health surveys receiving high accolades.
• Provide technical guidance and administrative direction over diet planning, menu formulation, preparation and service of regular and therapeutic diets.
• Plan menus, conferring with the Dietary Consultant as needed, to confirm that menus conform to nutritional standards and government and established regulations and procedures to be carried out by the FSD.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the resident’s food likes and dislikes.
• Confirm that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Oversee that all FSDs visit residents periodically to evaluate quality of meals served, likes and dislikes, etc.
• Oversee that all FSDs provide nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet orders.
• Verify appropriate meals/snacks are served to residents with special dietary needs.
• Monitor food production, maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies.
• Maintain the highest level of quality and timeliness of food service.
• Maintain adequate food and supplies for disaster preparedness as required by state and federal regulations.
• Recognize Food Service Directors for exceptional care and job performance on a regular basis and as part of their performance evaluation.
• Make job assignments and set priorities.
• Orient new FSDs and oversee all FSDs orient staff and participate in recruitment and selection.
• Be sure all FSD’s follow company policies and State and Federal regulations regarding sanitation and safe food handling techniques and keep all sanitation practices up to par and kitchen remain in regulatory compliance.
• Develop plan of correction following State, Federal and QA surveys, as needed.
• Maintain records, manage budget and supplies.
• Monitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner; maintain strict adherence to procedures regarding cleaners or hazardous materials or objects; verify universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
• Monitor and oversee all FSDs as they monitor food preparation and food storage areas to be sure that health and sanitation regulations are being met.
• Create and implement procedures for department equipment to be operated only by trained, authorized personnel in a safe manner.
• Other special projects and duties, as assigned.
  
  

Requirements

• Must be a Registered Dietician, Diet Technician, or Certified Dietary Manager, meeting the requirements established by the State Regulatory Agency.
• Must possess Certified Dietary Manager (CDM) certification.
• Minimum of three (3) years related experience.
• One (1) to two (2) years management/supervisory experience required.
• Effective verbal and written English communication skills.
• Demonstrated basic to intermediate skills in Microsoft Word, Excel, Outlook, Internet and Intranet navigation.
• Highest level of professionalism with the ability to maintain confidentiality.
• Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.
• Customer service oriented with the ability to work well under pressure.
• Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize, coordinate and simultaneously maintain multiple projects with high level of quality and productivity.
• Strong analytical and problem solving skills.
• Ability to work with minimal supervision, take initiative and make independent decisions.
• Ability to deal with new tasks without the benefit of written procedures.
• Approachable, flexible and adaptable to change.
• Function independently, and have flexibility, personal integrity, and the ability to work effectively with employees and vendors.
  
  

Physical And Sensory Requirements

• Moderate physical activity:
• Push, pull, move, and/or lift a minimum of fifty (50) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of fifty (50) feet.
• Standing and/or walking for more than four (4) hours per day.
• Bending and/or stooping for more than one (1) hour at a time.
• Sitting for more than two (2) hours at a time.
• Requires computer work with repetitive typing and concentrating on computer screen.
  
  

Salary Description

65-70k annually