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    Director of Food Services - Fort Wayne, United States - University Park Rehabilitation and Healthcare Center

    University Park Rehabilitation and Healthcare Center
    University Park Rehabilitation and Healthcare Center Fort Wayne, United States

    2 weeks ago

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    Description
    University Park Rehabilitation and Healthcare Center -

    Director of Food Services

    Principle Tasks:

    OPERATIONS MANAGEMENT

  • Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
  • Develop job duties and routines for each level of culinary services personnel
  • Develop work schedules to ensure adequate coverage
  • Create and monitor budgets for a cost-effective program
  • Manage any revenue generating services
  • Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
  • Justify needed improvements in the department design, function and layout
  • Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
  • Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
  • Must be able to complete all other tasks as assigned by the Administrator

    • FOODSERVICE MANAGEMENT

  • Specify standards and procedures for preparing food
  • Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
  • Regularly inspect meals being served to assure standards for appearance, palatability, temperature and serving times are met
  • Manage the preparation and service of special nourishments and supplemental feedings
  • Assure that foods are prepared according to production schedules, menus and standardized recipes
  • Able to make independent decisions when circumstances warrant such action

    • FOOD SAFETY

  • Assure safe receiving, storage, preparation and service of food
  • Protect food in all phases or preparation, holding, service, cooking, and transportation using HACCP guidelines
  • Prepare and monitor cleaning schedules and maintain equipment to ensure food safety
  • Ensure proper sanitation and safety practices of staff
  • Must not pose a direct to the health or safety of other individuals in the workplace

    • NUTRITION MANAGEMENT

  • Process new diet orders and diet changes, keeping resident tray cards up to date
  • Complete all required documentation within the MDS
  • Support the registered dietician duties as needed
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