Position summary: Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations.
Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.
Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.
Role Qualifications:
Successful completion of CDM Credentialing Exam with active certification status
Two years’ experience in foodservice management; prior experience in healthcare foodservice is preferred.
Operations Management
Train, coach, evaluate, reward, discipline, and when necessary, terminate employees
Develop job descriptions and job duties for each level of foodservice personnel
Develop work schedules to ensure adequate staff to cover each shift
Monitor budgets for a cost-effective program
Manage revenue-generating services
Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
Justify improvements in the department design and layout
Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers
Foodservice Management
Follow standards and procedures for preparing food
Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
Manage the preparation and service of special nourishments and supplemental feedings
Assure that foods are prepared according to production schedules, menus, and standardized recipes
Food Safety
Assure safe receiving, storage, preparation, and service of food
Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
Ensure cleaning schedules are available to ensure food safety
Ensure equipment is maintained for safety of staff and food preparation
Ensure proper sanitation and safety practices of staff
Nutrition and Medical Nutrition Therapy
Process new diet orders and diet changes; keep diet cards updated
Complete the assigned MDS section according to required timeline
Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function
Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care
Support Registered Dietitian duties as needed
Essential skill and experience:
Skill in motivating, coaching, and supervising foodservice personnel
Intermediate computer skills
Mathematical and numerical skills; mechanical aptitude helpful
Effective written and oral communication skills
Demonstrated organizational skills
Reporting to this position: All Dining Staff
Physical demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical demands: See attached Requirements form
Work environment:
Standard Requirements:
The employee is expected to adhere to all company policies.
Supports the mission and values of Uplands Retirement Village.
Whatsapp
