POSITION SUMMARY: Responsible for the daily operations of the foodservice department in accordance with facility policy and procedures as well as federal and state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations
are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

POSITION SPECIFIC DUTIES (other duties may be assigned)
Foodservice Management
• Establish standards and procedures for food preparation. Ensure the effectiveness of standardized recipes
• Participate in menu planning, including responding to client preferences, creating substitution lists, adhering to therapeutic diets, considering product availability, and staying informed about industry trends 

• Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus, and standardized recipes. Sanitation and Food Safety
• Manage staff to ensure compliance with safety and sanitation regulations, including safe receiving, storage, preparation, and service of food
• Protect food in all phases of preparation, holding, service, cooking, and transportation, following HACCP Guidelines
• Manage physical facilities to ensure compliance with federal and state food safety and sanitation regulations
• Prepare cleaning schedules and maintain equipment to ensure food safety and quality. Nutrition and Medical Nutrition Therapy
• Process new diet orders and diet changes; maintain up-to-date diet cards
• Complete the assigned MDS section according to the required timeline
• Interview client to determine diet needs, calculate nutrition intake, and develop appropriate dietary plans in cooperation with RDN and in compliance with physicians’ orders. Follow ethical and confidentiality principles and practices
• Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve the client’s nutritional status and eating function
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care
• Utilize evidence-based educational materials to educate clients and staff on fundamental dietary information
• Support Registered Dietitian Nutritionist (RDN) duties as needed.
• Abides by facility’s Code of Conduct and HIPAA compliance.
• Perform additional duties as assigned.

Business Operations Management
• Develop and manage foodservice department budget
• Supervise departmental business operations, develop and implement cost-effective procedures, and manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment. Assist in the purchasing process

• Justify improvements and prepare proposals for changes in department design and layout
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers. Personnel Management and Communications
• Recruit, interview, hire, onboard, coach, evaluate, reward, discipline, and when necessary, terminate employees
• Develop job descriptions and job duties for each level of foodservice personnel
• Identify staffing needs. Develop work schedules to ensure adequate staffing in the department across all shifts
• Participate in regulatory agency surveys

• Provide and manage ongoing education and training for staff on federal, state, and organizational regulations and policies
• Establish, manage, and evaluate the effectiveness of departmental goals and priorities.

TRAINING/EXPERIENCE
• Two years of experience in noncommercial foodservice management; prior experience in healthcare foodservice is preferred.
• Team player and ability to lead by example
• Continuous improvement mindset
• Skill in motivating, coaching, and supervising foodservice personnel
• Intermediate computer skills
• Mathematical and numerical skills; mechanical aptitude helpful
• Effective written and oral communication skills with clients, facility staff, vendors, etc
• Demonstrated organizational skills
• Current awareness of foodservice-related legislation and regulations influencing the practice of standards of care
• Demonstrated accountability for continued competence.

EDUCATION/CERTIFICATION/LICENSE
• Graduate of Foodservice Manager Training Program or a 2-year or 4-year foodservice management or nutrition program
• Successful completion of CDM Credentialing Exam with active CDM, CFPP certification status
• ServSafe Manager Certificate