Food Service Director (FSD)

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1. Position Summary:

The Food Service Director (FSD) is responsible for oversight of the preparation and serving of all meals. The FSD manages the food service production and delivery system, including purchase and inventory of food and supplies. The FSD will insure conformance with food quality, nutrition, and productivity standards. The FSD will train, manage and supervise food service staff, practice time management techniques, and ensure the highest possible customer satisfaction. The sanitation and cleanliness of the department is of utmost importance and a high priority of the FSD. QUALIFICATIONS: High School diploma required. Specialized training in food preparation and/or food service management with demonstrable computer, record keeping, and communication skills is highly preferred. By 2021 the FSD must be a Certified Dietary Manager (CDM). The FSD must be Serv-Safe Certified.

2. Essential Functions:

1. Direct the expenditure of the food service budget. 2. Ensure that the food service operates within established budgetary guidelines. 3. Assign, direct and supervise food service workers. 4. Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers. 5. Create and monitor Managers Schedule. 6. Monitor cash handling procedures, maintain petty cash, and make daily cash deposits. Follow proper receiving, storage, and preparation techniques to ensure that all food items are maintained at a high quality until consumed. 7. Plan, implement, and review all breakfast and lunch menus. 8. Maintain the highest standards of cleanliness and safety in the kitchen. 9. Prepare all local and state reports as directed or required. 10. Represent the Dining Services Department at facility meetings 11. Understand and implement safety procedures as required by the district. 12. Perform other duties as assigned.

3. Education & Experience:

• The ability to read, write, and speak English is essential.

• No formal education is required. A high-school diploma is desirable. Some college is helpful.

• Previous experience in a healthcare facility, specifically the dietary department is helpful, but on-site training and orientation will be provided.

• The ability to provide and follow oral, written, and verbal instructions is vital.

• The ability to work in a healthcare environment and conduct themselves professionally and appropriately as required.

• The ability to fulfill all pre-employment requirements as deemed necessary by the individual facility and company.

4. Competencies:

To perform the job successfully, an individual should demonstrate the following competencies:

• Communication proficiency

• Customer/Client focus

• Organizational skills

• Results driven

• Teamwork orientation

• Technical capacity

• Time management

5. Physical & Mental Requirements:

W While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to be on his/her feet for extended periods of time. The employee frequently must squat, stoop or kneel, reach above the head and reach forward. The employee continuously uses hand strength to grasp utensils or carry pots and pans. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job.

The employee must frequently lift and/or move up to 50 pounds such as crates, bags or cartons of canned or fresh produce. The employee will sometimes push/pull items such as tables, or bulk food carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

6. Work Environment & Equipment Used:

While performing the duties of this job, the employee regularly works indoors. The employee will work near or with food preparation equipment. The employee may occasionally work with toxic or caustic chemicals such as degreasers and sprays. The employee must be able to meet deadlines with severe time constraints. The noise level in the work environment is usually moderate.