Experience:
5+ years of experience
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Employment Type:
Full time
Posted:
9/7/2017
Job Category:
Food Service
Industry:
Other
FOOD SERVICE DIRECTOR/DIETARY DIRECTOR
(This job is no longer available)
Congregation of St Joseph | Cleveland, OH
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Job Description

Located on a wooded campus overlooking the Cleveland Metroparks, the Congregation of the Sisters of St. Joseph has an opening for a Full time Food Service Director.

We offer a peaceful and caring work environment along with a competitive wage and a comprehensive benefits package to include medical, dental, vision, 403(b), company paid pension, paid time-off, etc

Operating within the framework of a Relationship Centered Care model, the Center Food Service Director's goal is to enhance the quality of life of the residents by providing nourishing, palatable and attractive meals that meet the individual's daily nutritional needs. This position provides direction and management for the dietary department including purchasing, planning, supervision of staff, and meeting regulatory guidelines for safety and sanitation. This position reports to the Center Director/Administrator.

ESSENTIAL FUNCTIONS:

  • Establishes and maintains systems and procedures for ordering, receiving, storing, preparing and serving of food and related products.
  • Collaborates with Lead Cook and staff members in planning and developing menus by studying market conditions, popularity of dishes, cycling of menus, plans for utilization of food surpluses and leftovers.

  • When appropriate collaborates with registered dietician for meal planning to meet nutritional guidelines and special diets to meet residents personal needs and diagnoses.

  • Participates in cost analysis of menus for ministries and resident dining. May price menus and develop pricing standards for various meal combinations for ministries.

  • As requested, assists in identifying a practical per person meal cost residential dining and seeks to assist in menu planning by keeping menu costs within the per person established cost.

  • Recommends employee meal price increases as-needed depending upon food costs.

  • Reviews on an annual basis.

  • As needed/requested, processes meal costs by analysing ingredients, recipes; determining food costs, labor costs, and overhead costs.

  • In collaboration with HR, Center Director/Administrator, and finance department, assists in forecasting food service costs, organizational development and structure, and accounting functions.

  • Develops and implements on-going quality assurance programs including conducting inspections, conducting weekly sanitation checks and obtaining feedback from the residents.

  • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. Implements federal, state and local sanitation requirements.

  • Maintains First Aid, CPR, and Heimlich maneuver certifications. In light of safety issues, instructs staff in proper use of utensils & equipment.

  • Coordinates and supervises food service personnel, handles scheduling and staffing in light of needs of the Center.

  • Seeks to schedule staff in light of their strengths while developing practical methods for cross-training of staff members.

  • Implements and encourages employee training when appropriate.

  • Handles record keeping appropriate for the Food Service Department.

  • Establishes and maintains effective relationships with residents, co-workers and guests.

  • Handles ordering: purchases food and kitchen supplies by identifying and qualifying suppliers, negotiating prices, estimating food needs, placing and expediting orders.

  • Regularly meets with a variety of vendors, continually shops for best quality and best pricing. Whenever possible and practical, seeks to purchase from local vendors.

  • Seeks products that are organic.

  • Collaborates with staff: observes methods of preparation.

  • Is responsible for controlling departmental costs.

  • Orders and utilizes available and seasonal ingredients; sets standards for quality and quantity. Addresses food quality/vendor quality with vendors.

  • Collaborates with Health and Wellness Team and management staff regarding theme or special celebration meals.

  • Trains dietary department personnel.

  • Schedules dietary department to ensure proper coverage at all times including emergency closings.

  • Assists in the process of recruiting and selecting employees.

  • Handles orientation of staff and establishes a training schedule for dietary department staff.

  • Disciplines employees, monitors and evaluates work of personnel.

  • Maintains on-going logs by documenting deficiencies and exemplary performance for future reference.

  • Evenhandedly implements all policies and procedures as set forth in the Handbook.

  • Monitors bi-weekly payroll for entire staff, reviews reports and approves payroll hours.

  • Maintains professional and technical knowledge by attending workshops; reviewing professional publications; establishing personal networks; participating in professional networking groups.

  • In collaboration with the Lead Cook, schedules monthly staff meetings, develops outline for meetings and conducts meetings.

SKILLS AND ABILITIES:

  • Must possess the ability to communicate in a pleasant and professional manner with supervisors, guests, employees and residents of St. Joseph Center.

  • Ability to discipline and provide positive feedback to employees.

  • Ability to document performance, to positively supervise and manage department by effectively and promptly addressing staff deficiencies in a calm and respectful manor.

  • Ability to work and foster a team environment. Able to encourage employees to participate and provide input relative to the food service functions.

  • Must have the ability to positively manage all types of personalities and to work with difficult personalities to achieve positive results and to remain calm to diffuse difficult situations as they arise.

  • Must be able to read, write and understand English and communicate clearly and professionally with all residents, guests and staff.

  • Must possess proven leadership skills and an ability to supervise and secure the cooperation of the dietary department personnel.

  • Must have proven ability to communicate effectively.

  • Must enjoy working with geriatric residents.

  • Ability to be flexible.

  • Generally a 40 hour work week.

  • However, may be required to work weekends, nights and holidays depending on scheduled events and/or department requirements

EDUCATION AND EXPERIENCE:

  • 5 years of experience as a Certified Dietary Manager and/or a Certified Food Protection Professional plus Bachelor degree in Management or Culinary field preferred.

  • Must have working knowledge of nutrition principles, food sanitation and food service operation.

  • Ongoing Serv Safe certification required.

PHYSICAL ACTIVITY REQUIREMENTS:

  • Must be able to bend, pull, push 50 pounds, walk, stand, bend, kneel, twist, and climb, manipulate hand to cut and prepare food.

  • Must be able to withstand high temperatures found in a kitchen as well as low temperature of a walk-in freezer.

  • Must be able to withstand constant walking and standing and to be on one's feet for extended periods of time as required.

  • Must be able to withstand frequent bending, kneeling and squatting.

  • Must be able to move chairs and lightweight tables and other various department activities.

  • Work is generally in an indoor setting.

  • Use of sharp instruments and various appliances.

  • Exposure to dishwashing detergents and chemicals.

We offer a peaceful and caring work environment along with a competitive wage and a comprehensive benefits package to include medical, dental, vision, 403(b), pension, paid time-off, etc. EOE

TO APPLY:

Send cover letter and resume to: email (see below) by September 22, 2017.

Qualifications

Applicants must be eligible to work in the specified location