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Food Services Director

Food Services Director

 

The Food Service Director is responsible for organizing, coordinating, and maintaining the dietary department, dietary personnel and food production. Essential duties and responsibilities include:

  • Monitor food control systems such as food temperatures, portion control, preparation methods, garnishment and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
  • Inspect diet trays for conformance to physician’s diet orders prior to delivery.
  • Supervise and/or assist in workflow and food handling techniques.
  • Assist in planning and implementing preplanned cycle menus.
  • Maintain and assure use of current menu recipes for all diets.
  • Coordinate dietary assignments of personnel in order to ensure economical use of food and timely preparation.
  • Supervise personnel functions of the department to include: interviewing, hiring, orienting and supervising assigned staff. Counsel assigned employees on infractions of established rules per guidelines; terminate as necessary.
  • Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
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