Food Service Director

Position Summary: The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products.

Primary Responsibilities: Food and Inventory Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Ensure that food is delivered on time and in a pleasant manner. Visit with residents at each meal when available and ensure quality service. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate Maintain a clean, organized, and safe kitchen environment Ensure proper storage and handling of food in accordance with infection control standards Maintain CPR & First Aid certification Hiring, Supervising and Training Participate in the recruitment and hiring of food service employees Supervise food service employees, and ensure adequate staffing in the food service department Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees Conduct regular performance appraisals with employees Ensure appropriate handling of on-the-job injuries as reported by employees Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs Knowledge Requirements State food handling and kitchen regulationsOSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to Executive Director Physical Job Requirements Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 poundsFrequently lift/carry up to 50 poundsFrequently kneel, bend, and reach Seniority Level Mid-Senior level Employment Type Full-time Job Function Management and Manufacturing