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Floral Long Term Care Director of Food and Nutrition Services in Lebanon, Tennessee

Director of Food and Nutrition ServicesSummary:

The Director of Food and Nutrition Services will:

  • Manage and coordinate the day to day food service operation;

  • Assure compliance with Local, State and Federal requirements and laws regarding nutrition, sanitation and safety regulation;

  • Maintain necessary record-keeping; and

  • Select, train, schedule, supervise, direct and evaluate assigned food service personnel.

Responsibilities and duties include but are not limited to:

  • Manages, coordinate and oversees the day to day food operations;

  • Analyzes effectiveness;

  • Assures compliance with Local, State and Federal laws regulations, safety and sanitation procedures;

  • Estimates and orders amount of food and supplies needed;

  • Monitors and controls expenditures and maintains assigned budget;

  • Inspects receiving and storing of food and non-food;

  • Inspects unit pantry, dayroom and dining room area daily to assure compliance with health, safety and sanitation requirements and regulations;

  • Plans and coordinates daily work for efficient use of labor;

  • Receives calls from employees and call substitutes as necessary;

  • Directs, assigns, schedules and evaluates food service personnel: conducts training sessions for new employees;

  • Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety;

  • Maintains, prepares and reviews a variety of menu production records, inventories, logs and reports; accumulates data and inputs information into computer as appropriate and files documents as necessary;

  • Maintains and evaluates equipment for safety;

  • Participates in meal and menu planning;

  • Inputs new resident diets food preferences and allergies and make changes to resident preferences as necessary;

  • Enters menus in the systems and make changes as necessary;

  • Performs meal rounds to ensure food acceptance and make menu changes as necessary;

  • Supervises and participates in food preparation and distribution;

  • Plans for catered events such as meetings, activities and parties;

  • Plans and coordinates food service operations with other departments;

  • Communicates with team members on changes within the department;

  • Schedules food committee meetings with residents and record minutes;

  • Adheres to appropriate code of ethics (CC); and

  • Demonstrates regular attendance and punctuality.

The Director of Food and Nutrition Services will have the ability to:

  • Analyze situations accurately and adopt and effective course of action

  • Operate a computer

  • Work independently with little direction

  • Oral and written communication skills

  • Principles and practices of supervision and training

Qualifications of the Director of Food and Nutrition Services will include but are not limited to:

  • Bachelor or Associate degree or higher in nutrition or hospitality; or

  • Certified Dietary Manger; or

  • Registered Diet Technician; or

  • Certified Food Service Manager

    An Equal Opportunity Employer

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