Food Service Manager - Dining Services Director

Purpose of the Food Service Manager Position

The primary purpose of the Food Service Manager position is to plan, organize, develop and direct the overall operations of the Dietary Department in accordance to current applicable federal, state and local guidelines and regulations and as may be directed by the Administrator, VP of Operations, and/or Dietician. The Food Service Manager's responsibility is to assure quality food service at all times; to oversee the food service department and the preparation and delivery of attractive, nutritious meals to all residents of the community, while supervising all food service personnel in accordance with established food policies and procedures.

Delegation of Authority

As Food Service Manager, you are delegated the administrative authority, responsibility, and accountability

necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to identify the essential function of this position. However, it in no way states or

implies that these are the only duties you will be required to perform. You may perform other duties as assigned

by your supervisor. The omission of specific statements of duties does not exclude them from the position if the

work is similar, related, or is an essential function of the position.

ABOUT RADIANT SENIOR LIVING

VISION

We will be recognized as an innovative provider of quality lifestyle choices for seniors.

MISSION

Our Mission is to create and sustain comfortable, caring environments for those who depend on us.

VALUES

We are committed to fulfilling our mission by conducting ourselves according to our core values.

• HONESTY we are truthful in all our relationships
• INTEGRITY we are consistent in our responses
• RELIABILITY we do what we promise
• EXCELLENCE we perform each task to the highest standards
• RESPECT we treat everyone as we wish to be treated
• COMPASSION we are considerate in our decisions and actions

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Education

Must possess, as a minimum, a high school diploma or its equivalent. Culinary degree or equivalent knowledge within the culinary field. Certificates of

completion of Nutrition and Sanitation Safety. Food Service Management certificate or equivalent management experience within food service field.

Current state food handler’s card is required.

Experience

Three (3) years food service management experience preferred. Must demonstrate understanding of safe sanitation standards. Full knowledge of local and state health and sanitation and safety codes. Preference for cooking, dietary experience in a hospital, nursing care community, assisted living or other related medical community (but not required). Training in cost control, food management, personnel management, dietary therapy, etc.

Specific Requirements

Must be able to read, write, speak, and understand the English language.

Must possess the ability to make independent decisions when circumstances warrant such action.

Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

Must have a thorough knowledge of State regulations, dietary procedures as well as related laws, the survey process, and quality measures.

Must possess ability and willingness to work harmoniously with other personnel.

Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies and procedures, etc. that are

necessary for providing quality food service and maintaining a sound operation.

Must be thoroughly familiar with laws, regulations, and guidelines governing personnel administration.

Must be able to follow oral and written instructions.

Must maintain the care and use of supplies, equipment, and appearance of work areas.

Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are

currently functioning.

Must enjoy working with elderly people.

Must be able to maintain good personal relations and employee morale.

Must be able to read and interpret financial records, reports, etc.

Must have basic computer system skills.

Must be able to communicate policies, procedures, regulations, reports, etc. to personnel, residents, family members, visitors, and government

agencies/personnel.

Must not pose a direct threat to the health or safety of other individuals in the workplace.

Must be able to lead and motivate people.

Physical and Sensory Requirements

(With or Without the Aid of Mechanical Devices)

Must be able to move intermittently throughout the workday.

Must be able to speak and write the English language in an understandable manner.

Must be able to cope with the mental and emotional stress of the position.

Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be

fully met.

Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Must meet the general health requirements set forth by the policies of this community.

Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the community.

Must be able to taste and smell food to determine quality and palatability.

May be necessary to assist in the evacuation of residents during emergency situations.

Working Conditions

Works in well-lighted/ventilated areas. Atmosphere is warm.

Moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Is subject to hostile and emotionally upset residents, family members, etc.

Communicates with the medical staff, nursing staff, and other department supervisors.

Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

Attends and participates in continuing educational programs.

Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, and other air

contaminants.

Is subject to sudden temperature changes when entering refrigerator.

May be exposed to heat/cold temperatures in kitchen/storage area.

Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.

Maintains a liaison with other department directors to adequately plan for food services/activities.

May be subject to the handling of and exposure to hazardous chemicals.