- Manage and coordinate the day to day food service operation;
- Assure compliance with Local, State and Federal requirements and laws regarding nutrition, sanitation and safety regulation;
- Maintain necessary record-keeping; and
- Select, train, schedule, supervise, direct and evaluate assigned food service personnel.
- Manages, coordinate and oversees the day to day food operations;
- Analyzes effectiveness;
- Assures compliance with Local, State and Federal laws regulations, safety and sanitation procedures;
- Estimates and orders amount of food and supplies needed;
- Monitors and controls expenditures and maintains assigned budget;
- Inspects receiving and storing of food and non-food;
- Inspects unit pantry, dayroom and dining room area daily to assure compliance with health, safety and sanitation requirements and regulations;
- Plans and coordinates daily work for efficient use of labor;
- Receives calls from employees and call substitutes as necessary;
- Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees;
- Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety;
- Maintains, prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into computer as appropriate and files documents as necessary;
- Maintains and evaluates equipment for safety;
- Participates in meal and menu planning;
- Inputs new resident diets food preferences and allergies and make changes to resident preferences as necessary;
- Enters menus in the systems and make changes as necessary;
- Performs meal rounds to ensure food acceptance and make menu changes as necessary;
- Supervises and participates in food preparation and distribution;
- Plans for catered events such as meetings, activities and parties;
- Plans and coordinates food service operations with other departments;
- Communicates with team members on changes within the department;
- Schedules food committee meetings with residents and record minutes;
- Adheres to appropriate code of ethics (CC); and
- Demonstrates regular attendance and punctuality.
- Analyze situations accurately and adopt and effective course of action
- Operate a computer
- Work independently with little direction
- Oral and written communication skills
- Principles and practices of supervision and training
- Bachelor or Associate degree or higher in nutrition or hospitality; or
- Certified Dietary Manger; or
- Registered Diet Technician; or
- Certified Food Service Manager
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Director of Food and Nutrition Services - Manhasset, United States - HC&N Healthcare Solutions
Description
HC&N Healthcare Solutions -Director of Food and Nutrition Services
Summary:
The Director of Food and Nutrition Services will:
Responsibilities and duties include but are not limited to:
The Director of Food and Nutrition Services will have the ability to:
Qualifications of the Director of Food and Nutrition Services will include but are not limited to:
An Equal Opportunity Employer
