Food Services Director - Higher Ed. jobs in Atlantic City, NJ

Purpose of Your Job Position

The primary purpose of your job position is to assist the Director of Food Service in 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, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Job Functions

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

Administrative Functions

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
• Assist in coordinating dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.).
• Assist in developing and maintaining written dietary policies and procedures. Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
• Interpret the department's policies and procedures to employees, residents male and female, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.
• Assist in developing and maintaining a file of tested standard recipes.
• Recommend to the Director adjustments in dietary services that assure the continued ability to provide daily dietary services.
• Make written and oral reports/recommendations to the Director as necessary/required concerning the operation of the Dietary Department.
• Submit accident/incident reports to the HR/Business Office within twenty-four (24) hours after their occurrence.
• Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections.
• Process diet changes and new diets as received from nursing services.
• Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
• Assist in reviewing departmental complaints and grievances from personnel and make written reports to the Director.
• Assist in developing and implementing a dietary service organization structure.
• Assist the Quality Assessment and Assurance Committee in developing and implementing appropriate plans of action to correct dietary deficiencies.
• Assist in implementing and maintaining an ongoing quality assurance program for the Dietary Department.
• Assist the Director in planning the dietary services portion of the resident's discharge plan as needed.
• Participate in facility surveys (inspections) made by authorized government agencies.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the resident's food likes and dislikes.
• Assist in developing methods for determining quality and quantity of food served.
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the service.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Maintain an adequate liaison with families and residents as necessary.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Involve the resident/family in planning objectives and goals for the resident.
• Assist in developing diet plans for individual residents.
• Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders.
• Meet with the Director, medical and nursing staff, as well as other related departments in planning food service programs and activities.
• Ensure that residents are offered a nourishing snack at bedtime.
• Others as deemed necessary and appropriate, or as may be directed by the Director.

Education

• Must possess, as a minimum, a high school diploma.

Experience

• Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
• Must have training in cost control, food management, diet therapy, etc