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Shepherd of the Valley Lutheran Retirement Services
Food Service Director
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Ohio data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,433 / year median in Ohio
+9% projected growth
Job Description
Overview The Food Service Director supervises dietary operations and dietary employees engaged in serving food to residents. Shepherd of the Valley is a Christian not-for-profit corporation governed by the basic Christian values of compassion, respect, dignity, spirituality, integrity and quality. Working for Shepherd of the Valley is not just a job, it's a calling. Shepherd of the Valley provides 5-star treatment at our facilities. We are a healthcare community offering short-term rehabilitation, skilled nursing, long-term care, assisted living, independent living and home health services. Responsibilities Trains workers in performance of duties. Provides leadership and training to other dietary managers in the company. Assigns and coordinates work of employees to promote efficiency of operations. Supervises serving of meals. Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards and food safety conditions are met. Keeps records such as quantity and cost of meals served and hours worked by employees. Requisitions and inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met. Prepares work schedules and evaluates work performance of employees. Directs preparation of foods and beverages. Monitors QA in dining room and in resident rooms. Provides customer service/focus. Follows state and local regulations and requirements. Manages budget by increasing revenue and controlling costs. Conducts safety-related trainings. Ensures meals are served in a timely manner following the meal schedule as directed by administration. Assists Clinical Dietitian in planning menus. Makes weekly inspections of all dietary functions to ensure quality control measures are continually maintained. Participates in various committees as directed. Maintains the confidentiality of all resident, staff and organization information. Requirements The director of food and nutrition services must at a minimum meet one of the following qualifications
- (A) A certified dietary manager; or (B) A certified food service manager, or (C) Has similar national certification for food service management and safety from a national certifying body; (D) Has an associate's or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning.
- Medical, dental, eye and prescription drug coverage are available to eligible employees. SOV offers a fully paid $10,000 life insurance benefit. Flexible Spending Plan
- SOV offers a flexible spending account that allows you to pay certain medical expenses as well as child care on a pre-tax basis. Paid Time Off
- SOV employees begin accumulating paid time off (PTO) hours immediately. Paid Holidays
- SOV recognizes 7 paid holidays; those who work a holiday are paid double time. In the third year of service all employees are paid for their birthday. Retirement
- Employees are eligible to participate in SOV's 403(b) tax deferred annuity from their first day. Education Support
- SOV's Professional Development Scholarship awards $1,000 each year to employees pursuing further education in their field. Additional Perks and Bonuses
- SOV employees are eligible for discounts at local businesses.