Director of Foodservice

Director of Food Services
The primary purpose of the Director of food services is plan, organize, develop and direct the overall operation of the Food Services Department in accordance with federal, state, and local standards, guidelines and regulations governing Frontline communities. The Director of Food Services is to assure quality is provided in a clean, safe, and sanitary manner.
Safety and Sanitation
Develops safety standards and programs on an organization-wide basis.
Oversees the implementation of health and safety policies and procedures.
Takes health and safety and environmental issues into consideration when evaluating new initiatives.
Leads the development of preventive and contingency plans to maintain organizational safety.
Equipment and Supply Managment
Uses supply chain methods to optimize operational efficiencies.
Manages agreements to ensure that all parties meet their obligations.
Monitors and enforces contractor / supplier performance to achieve objectives.
Analyzes stocks and classifies them according to flow rate.
Performs simple analysis to determine re-order levels and economic order quantity with some assistance.
Presents material usage information in statistical/graphical information.
Determines total cost of inventory.
Negotiates with suppliers on unacceptable items and facilitate their replacement.
Monitors stock levels of supplies and materials and identifies deviation in inventory movement.
Recommends appropriate schemes to safeguard stock items.
Financial Budgeting, Planning and Reporting
Report suspected or known incidence of fraud relative to false billings, cost reports, kickbacks, ect.
Food Services
Coordinate food service and activities with other related departments
Assists in developing and maintaining written food services policies and procedures.
Develop an maintain a file of tested standard recipes
inspect food storage rooms, utility closet for upkeep and supply control.
Interview residents or family members to obtain diet history.
Ensure charted food service notes are informative and descriptive for the services provided and of the resident's response.
Policy and Standards Design and Development
Identifies the benefits of corporate requirements for policy design/modification.
Identifies sources of relevant data or information from within the organization.
Assists in the collection of contextual information relevant to the development of policies.
Resident Focus Care
Acts as a seasoned adviser, providing independent opinion on complex residence problems and novel initiatives, and assisting with decision-making.
Pushes residence to consider difficult issues that are in their best interests.
Advocates on behalf of residence to more senior management, identifying approaches that meet residences' needs as well as those of the organization.
Resident Rights
Maintain the confidentiality of all residence PHI.
Report any complaints made by residents to the Director of Nursing.
Knock Before Entering the resident's room
Report incidents or suspected incidents of resident abuse to the DON immediately.
Honor the resident's refusal of treatment or medication request
Report a residence refusal of treatment or medication to eh nurse supervisor/ Charge Nurse
Staff Development
Lead in developing and implementing in-service training classes to ensure a well-educated department.
Lead orientation program with new employees to your shift include policies and procedure and their role.
Assists in standardizing methods in which work will be done.
Assist the Director in planning clinical clinical supervision and nurse aid trainees.
High School Diploma
Five (5) years experience in a suporvisory role in a hospital, nursing care faciltiy, or other related medical facility.

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