Food Service Director

Job description

Job DetailsJob Location: Goshen, NY 10924Salary Range: $80,000.00 - $90,000.00 Salary/yearTITLE: Food Service Director

REPORTS TO: District Manager

General Duties

The Food Service Director manages the operation of the facility in line with Company objectives, standards, policies, and procedures to ensure optimum service in accordance with the terms and conditions set forth in the Client Service Agreement. The Food Service Director is responsible for maintaining a sound public relations program with clients and guests.

Specific Responsibilities

Performs, or ensures that they are performed, the following daily activities in keeping with the Company's Mission Statement of providing "Nutritious Food, Expert Management, Superior Service":

Daily Cost Monitors to ensure strict adherence to budgeting guidelines, as well as to provide current information for any necessary corrective action, channeling this information to the District Manager per their request.

Determines and logs all meals on the Record of Meals Served Form providing a monthly total and forwarding to the District Manager on a timely basis.

Constructs a sample plate with the cook for each meal, tasting all menu items and completing the menu evaluation, while recording food temperatures.

Inspects trays for presentation of food, including garnish, portion control and accuracy.

Inspects all storage areas for shelf and product organization, while looking for signs of theft.

Completes sanitation inspections of the kitchen, cafeteria and/or dining room.

Checks the temperature on all freezers and refrigerators.

Ensures that the manager's log is completed fully and accurately summarizes the food operation of each shift. Complete the Manager's Log by initialing each entry after its reading.

Completes the nourishment and supplement requisition forms and ensures correct ordering and restocking procedures.

Reviews food production for all meals, qualifying that cooks understand and are following recipes.

Visits patients, after trayline is completed, on nursing floors and dining rooms in order to solicit comments and solve problems.

Conducts an employee meeting regarding problems encountered, goals that are established and progress to-date, while posting minutes of each meeting.

Conducts a production meeting with cooks to review the next day's menu and inventory required.

Completes the weekly Purchase Summary, forwarding it to the Company's Director of Purchasing, providing purchase information and details for the monitoring of costs.

Bi-monthly, according to the published accounting calendar, completes the following:

(P & L accounts to complete the following:)

Mid-month inventory.

Mid-month Flash Report, which highlights areas requiring immediate action, forwarding a copy to the District Manager and Operations Controller.

Performs the following monthly activities in keeping with the Company's Mission Statement and accounting calendar:

Month-end package which provides the Company with the:

1. Operating Report Form

2. Purchase Summary

3. Inventory Summary

4. Manager's Monthly Summary

5. Flash Report

6. Record of Meals

Participates in and positively contributes to department head meetings as required and directed by the client.

Ensures that all sanitation and safety guidelines are followed as defined in Policies SAN-101 through SAN-144 of the Company's Policy and Procedures Manual.

Manages the client facility in keeping with the client's philosophy and policies, while understanding and complying with the facility's personnel policies on such matters as absenteeism, discipline, personal leave, etc.

Conducts, as needed, orientation for new employees and in-service training for existing employees.

Maintains positive public relations with patients at all times by giving friendly greetings; actively seeking satisfaction feedback during meal service; providing special presentations at holidays; and recognizing special events in interesting and creative ways.

Maintains the facility to meet or exceed minimum Federal and State regulations as established by the Department of Health.

Recommends to the client any required change in policy of operations in order to complete compliance with regulatory agencies and make requests for necessary repairs or replacement of equipment.

Develops the annual facility operating budget and manages revenue and expenses within budgetary guidelines, reviewing the summation of financial results with the client on a quarterly basis.

Remains flexible in assuming new or diverse responsibilities and exhibits a willingness-to-learn attitude in approaching new duties.

Holds a monthly special event in addition to the regular holiday event.

Maintains the security of the office, inventory and cash receipts.

QualificationsMinimum Qualifications

High school diploma or GED required.

Associate's degree in Food Service Management, Hospitality Management, Culinary Arts, Nutrition, or a related field preferred.

Bachelor's degree strongly preferred for larger multi-level CCRCs.

Current ServSafe Food Protection Manager Certification (or ability to obtain within 90 days).

Current knowledge of federal, state, and local health department regulations.

Experience

5+ years of progressive food service management experience.

3+ years supervising large food service teams

Previous experience in:

Senior living

Skilled nursing

Hospital food service

CCRC or Life Plan Community (preferred)

Experience managing multiple dining venues and therapeutic diets.

Proven responsibility for departmental budgets, labor management, and food cost control.

Regulatory Knowledge

Knowledge of:

Centers for Medicare & Medicaid Services regulations

State Department of Health regulations

HACCP principles

Food safety and sanitation standards

Modified and therapeutic diets

Infection prevention practices

Resident rights and dining standards

For skilled nursing facilities, CMS also recognizes specific qualification pathways for Food and Nutrition Directors, including relevant long-term care experience combined with food safety and management training such as ServSafe.

Leadership Skills

Strong leadership and team development abilities

Hiring, coaching, scheduling, and performance management

Conflict resolution

Excellent customer service and resident engagement

Ability to lead interdisciplinary teams

Change management experience

Financial Skills

Budget development and accountability

Labor management

Food cost management

Purchasing and inventory control

Vendor negotiations

Productivity analysis (Meals Per Labor Hour, labor %, food cost %)

Overtime reduction strategies

Operational Skills

Menu planning

Production management

Quality assurance

Catering and special events

Dining room operations

Emergency preparedness

Kitchen equipment management

Survey readiness

Technology

Experience with:

Electronic menu systems

Inventory software

Payroll/timekeeping systems

Microsoft Excel, Word, and Outlook

Electronic health records and diet management software

Preferred Certifications

ServSafe Food Protection Manager

Certified Dietary Manager (CDM, CFPP)

Certified Food Protection Professional

Certified Executive Chef (optional)

Registered Dietitian collaboration experience

Physical Requirements

Ability to stand and walk for extended periods

Lift up to 40-50 pounds

Work evenings, weekends, and holidays as operational needs require

Respond to emergencies and survey visits

Professional Competencies

Resident-centered hospitality

Strong culinary and operational knowledge

Financial accountability

Regulatory compliance

Staff engagement and retention

Continuous quality improvement

Effective communication with residents, families, and leadership

Commitment to delivering a restaurant-quality dining experience while meeting healthcare standards

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Who can apply

Review the original listing for work authorization, qualifications and employer requirements.