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Food Service Director - Charleston, United States - Stonerise Healthcare
Description
** Food Service Director**
** Stonerise Charleston**
** Charleston, WV**
Employment Status: **Full-Time** Shift: **Day Shift** **Summary**
The Food Service Director is responsible for managing and carrying out duties that include food service, storage, procurement, sanitation and like responsibilities. Provides direction, supervision, and support to all food service employees. Maintains knowledge of food sanitation and other regulatory requirements. Prepares nutritious and pleasing meals that meet RDA recommendations, following center practices and menus. Works closely with Interdisciplinary Team, including Registered Dietician (RD).
**PRIMARY RESPONSIBILITIES AND ESSENTIAL FUNCTIONS:**
Achieves and maintains required level of knowledge and education to meet requirements of state and federal regulations
Recruits, selects and oversees dietary employees
Provides education and disciplinary as necessary to ensure proper functioning
Oversees, directs, and assists as needed in preparing and serving meals, desserts, snacks, fluids
Assigns and monitors cleaning both scheduled and unscheduled, to ensure the environment and equipment are maintained in sanitary order
Conducts inventory of food and supplies on regular basis, ensuring that orders are placed to support following menus and that adequate supplies are maintained
Conducts inventory of food and supplies on regular basis, ensuring that orders are placed to support following menus and that adequate supplies are maintained.
Ensures menus and alternatives and always available items are posted conspicuously in the center.
Identifies and assists in preparing as needed substitutions; posts in designated areas
Inspects quantity, quality, temperature, and appearance of food prior to serving on regular basis across all three meals
Monitors all food storage on regular basis ensuring proper labeling and storage practices
Ensure all temperature control for safety (TCS) foods are held and served within safe and palatable range according to the Food Code and state and federal regulations
Meets with newly admitted patients/residents and current residents as indicated to identify food likes and dislikes, food allergies, special needs related to nutrition/intake, discuss food related concerns, etc.
Maintains list of new admissions, readmissions, annual reviews and referrals who may benefit from visit by RD
Works with center Interdisciplinary Team to establish Care Plans for patients/residents
Completes assigned duties related to MDS
Participates on center committees, including Safety and QA and as assigned or requested by Administrator
Interacts on regular basis with RD, effectively communicating support needs and implementing recommendations
Maintains up to date list of diet orders in accordance with the center diet manual and communicates all dietary related items to the appropriate staff
Participates in Resident and/or Family Council upon invitation to ascertain specialty menus, receive input and feedback, etc.
Attends and participates in stand up, care planning, clinical meetings as requested or indicated
Maintains emergency stock, rotating appropriately to prevent expiration, monitoring regularly to ensure integrity
Capable of operating all kitchen equipment
Handles emergency situations adequately
Maintain current Food Handlers card, ensure all food service employees have current Food Handlers cards if applicable
Plans and participates in special center events
Participates in All Hands on Deck, Weekend Manager and other like management programs
Works with Administrator and home office staff to prepare and oversee budget for department, including food, supplies, and labor
Communicates effectively with supervisor and other center managers and staff
Other duties as assigned
**EDUCATION/QUALIFICATIONS:**
Holds a bachelors or higher degree granted by a regionally accredited college or university completion of academic requirements of a program in nutrition or dietetics.
Certification as Dietary Manager, or other credentials that meet requirements of state and federal rules.
Completed at least 900 hours of supervised dietetics practice under a registered dietitian or nutrition professional.
Previous cooking and management experience preferred.
Ability to communicate orally and in writing.
