Food Service Director - Cedarwood Gardens

Job Summary

The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality food service and nutritional care for customers consisting of residents, and guests. The primary goal is to consistently plate a fantastic dining experience for the people served. He/she will lead by example and be the embodiment of Bear Mountains mission, vision and values. He/she will administer, plan and direct all activities of food hospitality and nutrition. They will maintain patient, guest, and customer service relations with an acute focus balancing culinary integrity, hospitality, and financial results, while safeguarding each guest experience to the highest level of personalized service.

Essential Functions

· Promote the mission, vision, and values of the organization and exemplify them through food hospitality

· Greet all residents, families and visitors with a positive, cheerful attitude

· Adhere to all code of conduct rules and regulations

· Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis

· Ensure food preparation for optimal nutrition (including attention to various age groups of residents) and economic handling of food, as well as efficient usage of time

· Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs

· Facilitate personalized dietary assessments are conducted for each resident to ensure appropriate daily menu preparations for each resident

· Plan menus, purchase food and assign duties for special resident functions, staff meetings, recognition dinners and other related functions

· Develop Food Hospitality and Nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service

· Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff

· Participate in Ambassador Program and engage staff in the program.

· Participate in QAPI program and facilitate trainings with staff on QAPI goals

· Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education

· Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service

· Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard procedure, as required

· Maintain monthly inventory controls and waste controls

· Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.

· Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed

· Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and record- keeping and compiling of reports

· Review department performance and institutes changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements and promotes more efficient operation of the Food Hospitality and Nutrition Department

Non-Essential Functions

· Perform other duties as assigned

Professional Requirements

· Communicate the mission, vision and values of the organization.

· Adhere to dress code, appearance is neat and clean.

· Wear identification while on duty.

· Report to work on time and as scheduled.

· Complete annual education requirements.

· Maintain patient confidentiality at all times.

· Maintain regulatory requirements, including all state, federal and local regulations.

· Represent the organization in a positive and professional manner at all times.

· Comply with all organizational policies and standards regarding ethical business practices.

· Participate in performance improvement and continuous quality improvement activities.

· Facilitate regular staff meetings and in-services

· Attend Leadership meetings, participate in committees as requested

Qualifications

· Registered Dietician (RD) or Licensed Dietician (LD) preferred, or Certified Dietary Manager (CDM) required

· Must have a minimum of three years’ experience in managing food services or hospitality, healthcare setting preferred

· Basic computer proficiency, and working knowledge of Microsoft Office, excel

· Ability to utilize technology for procurement, budgets and scheduling

· Bachelor’s degree preferred