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
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