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.
A Skilled Nursing facility is currently seeking an experienced Director of Dietary Services to join a wonderful team and help create a collaborative and efficient workplace with attention to quality standards and policies. The primary purpose of the Director of Dietary Services position is to assume responsibility for planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility. Manages the foodservice program in a single site Company policies and procedures, and federal/state requirements. Utilizes protective gear in all appropriate functions Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Maintains records of income and expenditures, food, supplies, personnel and equipment and provides reports to Executive Director Makes sure facility has sufficient supplies. Takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals. The Manager must be able to communicate effectively all directives from managers, residents and administrator. Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions for purposes of training and assisting when there are call-outs. Training, quality control and in-servicing staff to Company standards is an essential part of the Manager's responsibility and includes touring kitchen several times per day to assess work quality using QCIs for documentation purposes. The Manager is a department head in the facility and must conduct themselves and their department in a professional manner. Associate's degree or higher in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning preferred. Specialized training in foodservice management and nutrition is desirable. Current ServSafe certification is required in accordance with State/County law, or must become ServSafe certified within 30 calendar days of hire. Certified Dietary Manager or Certified Food Service Manager designation where required in accordance with CMS and/or State/County law, or must become certified within a maximum of 9 months from enrollment. Two years' experience in quantity food production/service and personnel supervision is desired. Two years or more related dining/nutrition experience is desired. Skilled in motivating and supervising foodservice personnel. General knowledge and understanding of nutrition. Ability to read and understand nutrient analysis reports. Knowledge of foodservice program requirements. An understanding of foodservice program finances. Basic computer skills. Ability to maintain records and complete reports as required, including web-based reporting. Written and oral communication skills. Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures. Skill in using public relations techniques to promote the foodservice program to client and residents. Ability to interact positively with residents, client and other personnel and the public. Good communication, interpersonal skills organizational skills. Ability to prioritize multiple tasks. Ability to work effectively with a team. Ability to work independently as needed to support the group effort.
Job Type:
Full-time Benefits:
401(k) AD&D insurance Dental insurance Disability insurance Health insurance Life insurance Paid time off Paid training Referral program Vision insurance Application Question(s):
