Job Specification
DIRECTOR OF FOOD SERVICES
DEFINITION:
Under direction, plans, organizes, and directs the activities of a
dietary department and food service operations of an institution;
develops policies and procedures, fiscal resources; coordinates and
manages food service operations with those of other units; does other
related duties as required.
NOTE: The examples of work for this title are for illustrative
purposes only. A particular position using this title may not perform
all duties listed in this job specification. Conversely, all duties
performed on the job may not be listed.
EXAMPLES OF WORK:
Establishes the regulations and procedures to comply with standards
set by governing agencies.
Determines the type and quantity of food required, plans menus, and
controls food costs.
Reviews regular diet menus for cost, suitability, and standardized
recipes for menu requirements.
Inspects work, storage, and serving areas to determine compliance with
regulations.
Develops the policies and procedures for the handling and storage of
supplies, equipment, and sanitation.
Determines the type and amount of supplies and equipment required.
Reviews records regarding the number of regular and therapeutic diets
prepared, nutritional and caloric analyses of meals, costs of raw food
and labor, and of daily ration cost.
Coordinates dietary services with those of other departments.
Establishes and maintains cooperative working relationships with
medical staff, nursing, and other patient care services.
Attends hospital staff conferences and informs department staff
regarding new developments and trends.
Manages and controls fiscal resources and budget.
Supervises the planning and revision of menus, special diets, and
other food work.
Provides assignments and instructions to food service supervisory
personnel engaged in activities of the food service units and
supervises the performance of their work.
Maintains and controls the health, sanitary and safety conditions and
standards; checks, inspects, and reviews areas where food and food
supplies are received, handled, stored, canned, preserved,
refrigerated, prepared, and served.
Prepares and supervises the preparation of requisitions for food
supplies, equipment, and materials.
Prepares or supervises the preparation of reports containing findings,
conclusions, and recommendations.
Plans and schedules instruction, on-the-job training, and staff
orientation in food preparation and food service.
Plans, organizes, and conducts dietetic educational programs.
May develop and implement a department quality assurance program
to meet facility needs and other criteria.
Will be required to learn to utilize various types of electronic and/or
manual recording and information systems used by the agency,
office, or related units.
REQUIREMENTS:
CERTIFICATE:
Applicants must possess a valid Certification as a Dietary Manager
issued by a vocational school or community college or, a current and
valid Certification as a Certified Dietary Manager, Certified Food
Protection Professional issued by the Association of Nutrition &
Foodservice Professionals.
NOTE: Applicants who possess a current and valid Certification of any
of the following higher level certifications are considered to have met
the above certificate requirement: Dietetic Technician, Registered
or Registered Dietitian issued by the Academy of Nutrition and Dietetics.
EXPERIENCE:
Six (6) years of experience in the management or supervision of
dietary services in a hospital, institution, or health care facility,
involving the application of the principles of dietetics and nutrition
to the planning of menus and diets.
NOTE: An Associate's degree in Dietetics, Food Science,
Nutrition, Food Service Management or other related area or, a current
and valid Certification as a Dietetic Technician, Registered, issued by
the Academy of Nutrition and Dietetics may be substituted for one (1)
year of experience.
NOTE: A Bachelor's degree in Dietetics, Food Science, Nutrition,
Food Service Management or other related area or, a current and valid
Certification as a Registered Dietitian, issued by the Academy of Nutrition
and Dietetics may be substituted for two (2) years of
experience.
NOTE: The above requirements apply to positions assigned to long
term care facilities. Applicants assigned to food service operations
in other environments may substitute an Associate or Bachelor's degree
in Food Science, Dietetics, Nutrition, Food Service Management or
related area for the required certification. The Associate's degree
may also substitute for one (1) year of the required experience; the
Bachelor's degree for two (2) years of the required experience.
LICENSE:
Appointees will be required to possess a driver's license valid in
New Jersey only if the operation of a vehicle, rather than employee
mobility, is necessary to perform duties of the position.
KNOWLEDGE AND ABILITIES:
Knowledge of principles of dietetics.
Knowledge of the methods used to inspect food storage, work and
serving areas.
Knowledge of the methods used to manage fiscal resources.
Knowledge of the methods used to manage the activities and staff
of an institutional food service operation.
Knowledge of supervisory principles and techniques.
Ability to manage fiscal and other unit resources.
Ability to coordinate the activities and supervise staff of a dietary
services program.
Ability to develop and revise normal and therapeutic diets.
Ability to develop and maintain health, sanitary and safety standards
in a food service operation.
Ability to inspect work, storage and food serving areas.
Ability to read, interpret and apply laws, rules and regulations.
Ability to provide assignments and instructions to staff.
Ability to establish and maintain cooperative working relationships
with associates and others.
Ability to prepare reports.
Ability to provide nutritional and dietary information to individuals
and groups.
Ability to learn to utilize various types of electronic and/or manual
recording and information systems used by the agency, office, or
related units.
Ability to read, write, speak, understand, and communicate in English
sufficiently to perform the duties of this position. American Sign
Language or Braille may also be considered as acceptable forms of
communication.
Persons with mental or physical disabilities are eligible as long as
they can perform the essential functions of the job after reasonable
accommodation is made to their known limitations. If the accommodation
cannot be made because it would cause the employer undue hardship,
such persons may not be eligible.
This job specification is applicable to the following title code: | | Job
Spec
Code | Variant | State,
Local or
Common | Class of
Service | Work
Week | State
Class
Code | Local
Class
Code | Salary
Range | Note | | 01599 | | L | C | | N/A | 24 | | - |
This job specification is for local government use only.
Salary range is only applicable to state government.
Local salaries are established by individual local jurisdictions.
3/8/2012 |
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