Dining Services Director
St. Anthony Health Center - Saint Anthony, MN

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The primary purpose of this position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Dining Services Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Essential Job Functions Duties and Responsibilities


  • Direct, plan, develop, organize, implement, evaluate, and survey the Dining Services Department programs and activities.
  • Coordinate dining services and activities with other related departments.
  • Develop, review, modify the department’s policies, procedures, job descriptions, etc. for improving quality of the dining service in addition to compliance with federal, state, and local laws. Review and assist in developing a correction plan deficiencies including those noted during survey inspections.
  • Maintain a reference library of menus, recipes, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
  • Establishing a food service production line to ensure meals are prepared on time.

  • Personnel

  • Determine staffing requirements necessary to meet the department’s needs, and assign a sufficient number of personnel for each shift. Recommend to the Executive Director the number and experience level of personnel needed. Assist in the recruitment, interviewing, and selection of dining services personnel.
  • Develop, plan, conduct, and schedule relevant in-service training and orientation classes that provide instructions on how to do the job, proper equipment use, hazardous materials and safety.
  • Ensure the staff participate in training programs and meet federal and state in-service requirements.
  • Assist in staff development. Formally and informally monitor performance personnel and ensure adjustments/corrections are made by using coaching, counseling, and discipline methods. Work with the Executive Director to resolve staff performance issues including those that may lead to termination.

  • Safety and Sanitation

  • Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and staff with the Safety Officer. Ensure that the dining services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in injury.
  • Ensure that dining service work areas, food storage rooms, preparation areas, etc. are maintained in a clean and sanitary manner.
  • Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
  • Assist in identifying, evaluating, and classifying routine and job related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
  • Ensure that containers of hazardous chemicals used in the department are properly labeled and stored.

  • Equipment and Supply

  • Recommend to the Executive Director the equipment and supply needs of the department.
  • Place orders for equipment and supplies using approved vendors and products.
  • Maintain material safety data sheets (MSDSs) for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
  • Ensure that stock levels of staple/non staple food, supplies, equipment, etc., are maintained at adequate levels at all times.
  • Assist in developing and monitoring adequate inventory control procedures.

  • Care Plan and Assessment

  • Assist to develop, modify, and communicate a written dietary care plan (preliminary and comprehensive) that identifies the dietary issues of the resident, special equipment and utensils, and the goals to be accomplished for each dietary issue identified. Interview residents or family members, to obtain diet history. Maintain records of resident’s food preferences. Plan the dietary services of a resident’s discharge plan.
  • Review nurses’ notes to determine if the care plan is being followed.
  • Ensure that the care plan identifies any special equipment and utensils the resident may need (e. g., plate guard, enlarged silverware handles, etc.).
  • Ensure that all dining services personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident.
  • Review and revise care plans and assessments as necessary, but at least quarterly.

  • Budget and Planning

  • Assist in preparing and planning the Dining Service’s budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
  • Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted to the Executive Director upon request or as necessary.

  • Requirements

    Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism. Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.

    Education and Experience

    Prefer a graduate of an accredited course in dietetic training approved by the American Dietetic Association.
    Prefer experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
    Prefer training in cost control, food management, diet therapy, etc.
    Must be able to read and interpret dietary cost reports, financial data, etc.


    Must be registered as a Food Service Director if required.

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