Job Title

Responsibilities Director of Food Services: Position Summary: Responsible for managing and coordinating all activities of the Food Service Department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff Associates Degree Required in Food services or hospitality required. Bachelors degree in a food services related field preferred. Certified Dietary Manager Preferred Recruit and maintain an effective food services staff adequate to meet patient needs. * Complete and plan all food service staffing schedules, review all requests for holiday/vacation time and extended leave time, and ensure all time cards are prepared for payroll in a timely manner. * Ensure staff retention through recognition of efforts, providing opportunities to discuss any issues/problems, and maintain a level of staff morale which projects a positive image of the facility. * Establish and maintain a level of proficiency in the food service staff to ensure provision of quality food services. * Provide leadership and management to all food service staff, and conduct departmental meetings to consistently improve service. * Provide in-service education and orientation to the food service staff, and when appropriate, to other facility staff. * Evaluate the food service staff performance, within departmental and facility policies and procedures, and ensure completion of performance evaluations on scheduled time frames. * Provide counseling and progressive discipline to food service staff, when necessary, and as defined in the facility's policies and procedures. * Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures. * Work closely with the facility Safety Committee in providing a safe working environment for all food service employees. * Provide the food service staff with adequate equipment/supplies and ensure all equipment is maintained in good working condition at all times. * Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for corrections. * Provide for a sanitary work environment and monitor sanitation and infection control practices to allow for the safe delivery of meals. * Develop, review, and implement the Dietary Services department policies and procedures and make revisions as needed. * Assist with developing the Food Service Department's Performance Improvement and Quality Management plan and coordinate with other departments to develop and carry out the facility-wide IOP plan with the Registered Dietitian. * Consult with the dietician regarding the nutritional needs of patients. * Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patients' special needs. * Participate in the development of the Dietary Services department's budget and ensure it is maintained to an acceptable level. * Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service. * Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness. * Complete reports and update the Chief Executive Officer in the departmental activities on a regular basis. * Ensure the Food Service Department is managed to meet department, facility and company-wide goals and objectives in a cost-effective manner. * Identify opportunities to improve services, develop Action Plans and ensure actions are taken to implement these changes. * Consult with the Facility Chief Executive Officer, Registered Dietitian, Director of Nursing, and Medical Director when problem situations arise. * Serve on Facility Committees (i.e. IOP, Safety and Infection Control) and attend meetings as assigned. * Demonstrate a professional attitude and support the objectives of the facility guest relations philosophy through internal and external communications and interactions Job Description: 496 Director, Dietary/Food Services Department: Nutrition Services with all levels of staff patients, family members, guests, and community and referral sources. * Adhere to facility, department, corporate, personnel and standard policies and procedures. * Attend all mandatory facility in-services and staff development activities as scheduled. * Adhere to facility standards concerning conduct, dress, attendance and punctuality. * Support facility-wide quality/performance improvement goals and objectives. * Maintain confidentiality of facility employees and patient information. Qualifications A minimum of three (3) years of demonstrated responsible food service management experience, with at Least two (2) years in a management/supervisory role. In the absence of any of these qualifications upon hire, with the exclusion of licensure, employee must demonstrate the ability to learn these concepts and develop these skills within a reasonable time frame via the organization's orientation and training program. EQUAL EMPLOYMENT OPPORTUNITY: The Carolina Center is committed to the principle of Equal Employment Opportunity for all employees and applicants. It is our policy to ensure that both current and prospective employees are afforded equal employment opportunity without consideration of race, religious creed, color, national origin, nationality, ancestry, age, sex, marital status, sexual orientation, or disability in accordance with local, state, and federal laws. AMERICANS WITH DISABILITIES ACT: Applicants as well as employees who are or become disabled must be able to perform the essential job functions either unaided or with reasonable accommodation. The organization shall determine reasonable accommodation on a case-bycase basis in accordance with applicable law.