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  • Director of Food & Nutritional Services

    Twelve Oaks Alcohol & Drug Recovery Center
    Job Description
    Director of Food & Nutrirional Services
    PURPOSE STATEMENT:

    Responsible for the daily operation of department(s) that prepare and serve food and beverages.  Provide operational direction and information needed to determine policies related to nutritional care for person(s) receiving services.
    ESSENTIAL FUNCTIONS:
    Manage staff to ensure that patients are satisfied with their food service experience.
    Understand policies and their impact on the daily operation of the department.
    Ensure menus served are nutritionally adequate and well received.
    Identify and report to the dietitian any problems in the implementation of the care plan.
    Responsible for or may assist dietitian with establishing or revising dietary policies.
    Determine budget requirements for the department and review/approve expenditures.
    Establish policies and procedures for the department.
    Observe and analyze work processes to improve efficiency of operations.
    Check quality and quantity of supplies received and following up on any discrepancies.
    Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
    Responsible for documentation and cost management.
    Supervise the use of standardized recipes for food preparation.
    Plan and assist in prep of special meals for events.
    Direct and assist with departmental cleaning not performed by housekeeping.
    Provide leadership and guidance to staff, including on call duties.
    Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.
    OTHER FUNCTIONS:
    Perform other functions and tasks as assigned.
    EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:
    High school diploma or equivalent required.  Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.  Six or more years’ experience in food services role with four or more years’ experience in a supervisory capacity in food services.
    LICENSES/DESIGNATIONS/CERTIFICATIONS:
    ServSafe Certification or similar food safety certification, where required by the state and facility. Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.
     
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