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Title

Food Service Director 

EOE StatementWe are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
 
About the Organization ProMedica is a mission-based, not-for-profit health and well-being organization headquartered in Toledo, Ohio. It serves communities in 28 states. The organization offers acute and ambulatory care, an insurance company with a dental plan, and post-acute and academic business lines. The organization has more than 45,000 employees, 11 hospitals, 2,100+ physicians and advanced practice providers with privileges, 1,000+ healthcare providers employed by ProMedica Physicians, a health plan, and senior care services.

ProMedica`s senior care division operates 330+ assisted living facilities, skilled nursing centers, memory care communities and hospice, palliative and home health care agencies. Services are provided in 26 states and the majority now operate under the ProMedica brand and Arden Courts. Over the next few months, the rest of our entities under the Heartland and ManorCare names will rebrand to ProMedica.

Driven by its Mission to improve your health and well-being, ProMedica has been nationally recognized for its advocacy programs and efforts to address and lead in social determinants of health, champion healthy aging and cultivate innovative solutions. For more information about ProMedica senior care services, please visit www.promedicaseniorcare.org.  
Specific Job Detail

Job Summary

Organizes plans, directs, controls, and supervises functions and personnel within the dietary department.

Education/Credentials

? ServSafe Certification for Managers, National Restaurant Association, and

? Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), per the Certifying Board for Dietary

Managers, the credentialing agency of the Association of Nutrition & Foodservice Professionals (ANFP), or

? Associate's or higher degree in food service management or in hospitality, including a course of study in food service

or restaurant management from an accredited institution of higher learning

Menus Responsibilities

? Initiates and monitors the use of HCR ManorCare - Sysco IMPAC menus

? Adjusts menus for patient/regional preferences and refers to registered dietitian for approval

? Refers to the registered dietitian menus that need to be written for non-standard diets

? Develops and maintains a system for dietary staff, patients and other staff to know daily menus

? Reviews the use of nutritionally equivalent substitutes and refers to registered dietitian for approval when required

Food Preparation/Production Responsibilities

? Evaluates and monitors food service operation

? Maintains standards for food preparation and quality of food service

? Directs the ordering, delivery, storage, including labeling, and appropriate utilization of food supplies

? Monitors portion control and food waste, sanitation, and safety of food preparation

? Ensures meals are timely and accurate according to physician orders and patient food preferences

? Ensures that standardized recipes are followed

? Tests food to determine if properly cooked, palatable, and at correct temperatures to meet patient needs

? Coordinates special events as required

? Trains staff on proper use of dietary equipment and oversees maintenance of dietary equipment

Meal Service Responsibilities

? Promotes customer service and patient enjoyment of meals and dining

? Advocates for patients to honor their choices in food and dining

? Coordinates dining room service and meals served in patient rooms

? Performs quality audits of meals and tray lines to ensure attractive, palatable foods are served at the correct

temperatures.

? Adheres to standards for tableware ensuring quality is maintained

? Assures assistive devices and special eating equipment and utensils are provided to patients as needed. Makes

meal rounds to observe meal service and solicit patient input concerning food and dining

Employee Name: _______________________ 8/02; Rev. 9/02; 2/08; 11/16

Food Service Director Page 3 of 4

Food Safety

? Follows food safety and sanitation guidelines in the HCR ManorCare Dietary Procedures Manual , state and

federal codes and regulations

? Conducts safe food handling training of dietary staff on employment and an ongoing basis, and insures that staff

has completed the HCR ManorCare Food Handlers training course on the HCR ManorCare University

? Performs regular audits of dietary services to ensure safe food handling

? Follows guidelines for when employees cannot work in food production due to illness

? Develops and ensures adherence to cleaning schedules and other tools needed to maintain sanitation and

cleanliness of the kitchen and other areas where food is stored or served

Supervisory/People Management Responsibilities

? Staffs the department with capable people

? Ensures that employees are adequately oriented and trained to perform their duties

? Determines job assignments and routines and updates as needed

? Assists in planning, coordinating, and conducting continuing education programs and special in-service training

sessions relevant to the needs of department personnel

? Reviews employee performance annually and makes recommendations for pay increases, promotions or

performance improvement plans as deemed appropriate

? Establishes and maintains effective two-way communication to understand the needs and concerns of employees

? Recommends changes in policies and practices wherever employee needs are not being met.

? Devotes adequate time and attention to personal development and training, particularly in the management of

people resources

? Receives, investigates and responds to employee complaints

 

Sign-on Bonus None Specified 

Description

HCR ManorCare provides a range of services, including skilled nursing care, assisted living, post-acute medical and rehabilitation care, hospice care, home health care and rehabilitation therapy.

The Food Service Director organizes, plans, directs, controls, and supervises functions and personnel within the dietary department which provides food and nutrition services. Ensures the provision of quality food service and nutritional care.

In return for your expertise, you’ll enjoy excellent training, industry-leading benefits and unlimited opportunities to learn and grow. Be a part of the team leading the nation in healthcare.

 
Educational Requirements Associate's or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning.  
Position Requirements

Food service supervisory experience required; at least two years experience in long term care preferred.

To be qualified, must meet the following criteria:

  • ServSafe Certification for Managers, National Restaurant Association, and
  • Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), per the Certifying Board for Dietary Managers, the credentialing agency of the Association of Nutrition & Foodservice Professionals (ANFP), or
  • Associate’ or higher degree in food service management or in hospitality, including a course of study in food service or restaurant management from an accredited institution of higher learning
 
Location 418 - ProMedica Skilled Nursing and Rehabilitation - Cedar Rapids, IA  

This position is currently accepting applications.

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