What You Can Expect:Job Description SummaryDirects the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines,and regulations. Ensures that quality nutritional services are provided on a daily basis and that the food services department is maintainedin a clean, safe, and sanitary manner.

　　ROLE AND RESPONSIBILITIES* Organize, evaluate, and directs the Food Services Department. Implements the programs and activities of the department.* Coordinates food services and activities with other related departments (Clinical, Environmental, Life Enrichment, etc.).* Maintains material safety data sheets (MSDS) for hazardous chemicals used or stored in the food services department tothe Environmental Services Director for inclusion in the campus manual.* Completes staff schedule for optimal daily functions according to company policy.* Implements regional changes to menus based upon resident input obtained from weekly Chef Circle meetings.* Processes diet changes and new diets as received from Clinical Services.* Ensures that a daily preparation plan is reviewed with the preparation staff each day, at least one day in advance.* Supervises and participates in food preparation for meals.* Plans and provides catering services within the health campus as necessary.* Assists in planning the dietary/food services portion of the Resident's discharge plan.* Interviews Resident or family members within twenty-four (24) to seventy-two (72) hours upon admission and completesonline preference form.* Assists in developing methods for determining quality and quantity of food served.* Completes dining room rounding daily visiting Residents to evaluate the quality of meals served, likes and dislikes, etc.* Provides appropriate evening snack to Clinical team for delivery in the evening to all Residents.* Ensures that the dining areas are properly set and maintained.* Meets with food services personnel on a regular scheduled basis, solicits advice from inter-department supervisorsconcerning the operation of the Food Services Department. Assists in identifying and correcting problem areas, and/or themethods of improvement of services.* Ensures proper training for all new employees to coincide with the Culinary Apprenticeship Program.* Reviews and checks competency of food services personnel and makes necessary adjustments/corrections as required orthat may become necessary.* Maintains a productive working relationship with other department supervisors and coordinates food services to assurethat daily services can be performed without interruption.* Makes periodic rounds to check equipment and to assure that necessary equipment is available and working properly.* Checks supply rooms and custodial closets to assure that needed supplies are on hand to perform assigned cleaning tasks.* Ensures that stock levels of staple/non-staple food, supplies, equipment etc., are always maintained at adequate levels.* Purchases food services supplies, equipment, etc., as required.* Implements procedures for the safe operation of all food services equipment.* Ensures that only trained and authorized personnel operate the department's equipment, and that the equipment isoperated in a safe manner.'* Ensures that containers of hazardous chemicals used in the department are properly labeled and stored.* Ensures that the care plan identifies any special equipment and utensils the Resident may need (e.g., plate guard, enlargedsilverware handles, etc.)* Provides substitute foods of similar nutritive value to Residents who refuse food serviced.* Controls and remains within budget requirements for supplies, food, and labor costs through the use of the company spend<