FOOD SERVICES DIRECTOR

Managing a staff between 10-30. • Develops, writes and schedules all dietary employees' work schedules. • Daily payroll, scheduling and management of your budgets. • Supervises the food preparation and service for resident meals according to established menus and standardized recipes. • Insures food is prepared by methods that conserve nutritive value, is palatable and attractive to residents and of a quality that is acceptable to the resident. • Insures that sanitation and safety standards are maintained above levels that are acceptable according to State and Federal regulations. • Purchases food and supplies according to the facility menu and within the budgetary guidelines established by Healthcare Services Group, Inc. and/or the Healthcare Facility. Maintains all cost records established by Healthcare Services Group, Inc. and/or the Healthcare Facility administration. • Interviews, hires and orients dietary staff for the dietary department. • Acting as a liaison between the facility and Healthcare Services Group, Inc. • Promotional marketing of Healthcare Services Group, Inc.

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