Director of Food Service

Must have Nursing home Food Service experiance

JOB SUMMARY :  The Food Service Supervisor is responsible for planning, organizing, staffing, directing, coordinating, reporting, budgeting, and physical management of the dietary department's employees and equipment in a way   that the dietary services of the facility shall be maintained in accordance with established policies. The Food Service Supervisor is directly responsible to the Administrator.

QUALIFICATIONS :

1.         A Bachelor of Science degree in Foods and Nutrition from an accredited college or university.

2.         Graduation from a course in food service supervision which meets the established by the American Dietetic Association or graduate of another course in foods service supervision with ninety (90) or more hours in classroom instruction with on-the-job counseling by a dietitian.

JOB REQUIREMENTS :

1.         Must be physically and mentally capable of performing routine job duties.

2.         Be personable with residents, families, and staff in a professional and                     cooperative manner.

3.         Good administrative, managerial, organizational, planning, and                                                       interpersonal skills.

4.         Leadership qualities that motivate and direct the dietary staff.

5.         Must have compassion, tolerance, and understanding for the elderly.

6.         Knowledge of JCAHO, HFS, IDPH, OSHA, OBRA, county, city, and state                                    regulations as well as standards of accrediting agencies as they pertain to                                       dietary services.

MAIN DUTIES :

A.        Support the facility's philosophy of care and strive to achieve its goals and             objectives

B.        Establish, in conjunction with the dietary consultant, dietary policies and               procedures and maintain their currency with new state and federal                          regulations

C.        Represent dietary department with administration, other departments, at staff                                 meetings, and communicate pertinent information to dietary employees

D.        Supervise ordering of all food and kitchen supplies in appropriate quantities             based upon the menu and the maintenance of adequate reserves in case of an             emergency (perishable food to meet 2 day need and staple food to meet 7-day             need). File invoices with the Administrator or designee and maintain                      department records

E.         Supervise the receiving and storage of food and kitchen supplies and maintain the storage room in a neat and orderly manner.

F.         Ensure the use of standardized recipes in food preparation

G.        Inspect and supervise food preparation and service to ensure that infection             control and the highest sanitation standards in all aspects of the dietary                   department are followed

H.        Control food and labor costs without compromising the high standard of food                                service quality.

I.          Assure proper maintenance of all food service equipment in all kitchen areas                                 in conjunction with the maintenance direct

J.          Obtain staff by recruiting, interviewing, and verifying references to                                    employ the number and kinds of personnel needed

K.        Supervise scheduling of sufficient staff to always ensure uninterrupted service to the                                 residents.

L.         Ascertain that each employee in the dietary department is aware of the lines                                   of authority and exercise disciplinary action or termination when necessary                                    and provide appropriate documentation in the employee's personnel record

M.        Provide regular in-services to dietary staff in all aspects of food preparation.

N.        Check the time records of the food service staff for verification of accuracy

and return them to the Administrative Assistant for payroll processing.

O.        Visit with residents upon admission to make an initial nutritional assessment                                 and to ascertain food preferences and give instructions to residents, family,                                    and staff regarding dietary requirements and restrictions.

P.         Date the cycle menu weekly and maintain essential records :

a)   meal census

b)   diets served

c)   menus

d)   purchase records

e)   diet card

f)   diet roster (maintain for thirty days)

g)   nutrition assessment and health plans

h)   weekly staffing patterns

Q.        Meet with dietary consultant regularly and act on recommendations as                   appropriate.

R.        Make rounds at mealtimes to check resident's acceptance of foods served.                          Make recommendations for changes in diet based on observation

S.         Ensure that all residents with special needs are provided with therapeutic or             mechanically altered diets such as mechanical soft, puree, diabetic, low                  cholesterol, etc

T.         Check and update nourishment lists for the nursing unit, and supply                                                nourishment for the units accordingly. Provided nursing adequate equipment.

or beverages to ensure hydration.

U.        Monitor significant changes in each resident's body weight and, upon                                             consultation with the dietitian, modify resident's diet accordingly.

V.        Provide meal substitution for residents when requested and approved by resident's physician.

W.       Confer with nursing, activities, and other departments to coordinate dietary                                    services for facility special events.

X.        Determine an initial plan of care for each resident and update the assessment                                 quarterly or as needed utilizing the EMR system.

Y.        Complete the Nutrition Section of the MDS form upon admission, quarterly,                                  annually and / or in cases of significant change utilizing the EMR system

Z.         Participate in Care Plan, Department Head, Quality Assurance, and                                                Performance Improvement meetings and others as deemed appropriate

AA.     Implement any plan of correction as required by State and Federal surveys in                                 the dietary department.

AB.     Follow established fire, disaster, safety, infection control and evacuation policies and procedures.

AC.     Perform other related duties as directed by the Administrator.

AD.     Work as weekend Supervisor as part of Department head monthly rotation