Director of Food and Nutrition ServicesSummary:

　　The Director of Food and Nutrition Services will:

　　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.

　　Responsibilities and duties include but are not limited to:

　　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.

　　The Director of Food and Nutrition Services will have the ability to:

　　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

　　Qualifications of the Director of Food and Nutrition Services will include but are not limited to:

　　Bachelor or Associate degree or higher in nutrition or hospitality; or

　　Certified Dietary Manger; or

　　Registered Diet Technician; or

　　Certified Food Service Manager

　　An Equal Opportunity Employer