Director of Culinary Service

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Culinary Services
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1753 Autumn Leaves

GENERAL SUMMARY:

 

The Director of Food and Beverage Services is responsible for the overall effective dietary services; selecting, training and supervising all dietary services personnel; procuring supplies and equipment; assisting with budget preparation and operating within budgetary guidelines.

 

 

PRINCIPLE DUTIES:

 

Essential Job Duties:

 

1.      Organizes, directs and supervises all dietary service functions in consultation with the Dietitian.

2.      Maintains established dietary standards and policies and assists the Dietitian in establishing and revising dietary policies and procedures.

3.      Interviews salespeople and purchases food and supplies, checks incoming food and supplies and directs storage location and procedures.

4.      Records department costs, maintains inventory system, and regularly checks storage areas for stock level of staple items.

5.      Prepares menus for distribution including processing diet changes, checking that menus for patients on special diets or with dietary restrictions comply with physicians’ orders, identifying menus (normal diets and special diets) and planning meals accordingly.

6.      Directs duties of Cook, etc. as required. Checks special diet trays.

7.      Plans and assists in preparation of special meals for parties, banquets, etc.

8.      Assures efficiency of food preparation and serving; compliance with local, state and federal standards; sanitation, and hygiene and health standards of personnel.

9.      Oversees the selection, training, evaluating and disciplining of all dietary personnel.

10.  Reviews and maintains required records and reports covering (a) number and kinds of regular and therapeutic diets, (b) prepared nutritional and caloric analyses of meals, costs of raw food and labor, (d) computation of daily meal costs, (e) inventory of equipment and supplies and (f) develops and directs department cost control procedures.

11.  Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services.

 

Other Duties:

 

1.      Participates in the research, preparation and writing of department budget.

2.      Visits patients periodically to evaluate food service such as quality, quantity, temperature and appearance; and conducts evaluations to make revisions in dietary procedures to promote better food service.

3.      Plans use of leftover food.

4.      Coordinates dietary service with nursing service in cooperation with nursing personnel.

5.      Keeps appropriate records and participates in the research, preparation and writing of the department budget.

6.      Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures.

7.      Confers with other department heads regarding program and physical aspects of food and beverage service. Establishes effective relationships with medical staff, nursing and other patient/resident care services.

8.      Attends in-service training and education sessions as assigned.

9.      Performs specific work duties and responsibilities as assigned by supervisor.

QUALIFICATIONS:

 

1.      High School graduate required with certification as required by state regulation. College degree preferred.

2.      A minimum of three years experience in the administration of food services systems.

3.      Ability to communicate with, understand, empathize with, and be tolerant of residents, patients, visitors, families, peers, subordinates, supervisor and outside contacts.

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