SNF Rehab & Healthcare Hiring Assistant Food Service Director 11am-7pm

Are you passionate about food service and looking for an exciting opportunity in the healthcare industry? SNF Rehab & Healthcare is seeking a dedicated and enthusiastic Assistant Food Service Director to join our team! If you have a strong background in food service management, a commitment to quality, and a desire to make a difference in the lives of our residents, we encourage you to apply. This position offers a rewarding career path with competitive benefits and a supportive work environment.

About SNF Rehab & Healthcare

SNF Rehab & Healthcare is a leading provider of skilled nursing and rehabilitation services. We are committed to providing the highest quality of care to our residents, and our food service department plays a crucial role in ensuring their well-being and satisfaction. Our facility is known for its warm, welcoming atmosphere and a team of dedicated professionals who are passionate about what they do. We believe that a well-nourished body is essential for recovery and overall health, and we strive to provide delicious and nutritious meals to our residents every day. Our dietary team works closely with residents and healthcare professionals to create personalized meal plans that meet individual needs and preferences. We take pride in our clean and modern kitchen facilities, and we are committed to maintaining the highest standards of food safety and hygiene. SNF Rehab & Healthcare also invests in continuous training and development opportunities for our staff, ensuring that they stay up-to-date with the latest industry best practices and innovations. We foster a collaborative and supportive work environment where every team member is valued and respected. We believe in open communication, teamwork, and a shared commitment to excellence. Our employees enjoy competitive salaries, comprehensive benefits packages, and opportunities for advancement within the organization. We are an equal opportunity employer and value diversity in the workplace. At SNF Rehab & Healthcare, we are more than just a workplace; we are a community dedicated to providing exceptional care and support to our residents and their families.

Job Summary: Assistant Food Service Director

As the Assistant Food Service Director, you will play a vital role in supporting the Food Service Director in planning, organizing, and directing the food service operations of our facility. This is a full-time position with hours from 11:00 AM to 7:00 PM, offering a consistent schedule and work-life balance. Your primary responsibilities will include assisting in menu planning, food preparation, inventory management, and ensuring compliance with all health and safety regulations. You will also supervise dietary staff, ensuring they provide excellent service to our residents and maintain a clean and efficient work environment. This role requires a strong leader with excellent organizational and communication skills, as you will be interacting with residents, staff, and other healthcare professionals. The ideal candidate will have a passion for food service, a commitment to quality, and the ability to work effectively in a fast-paced environment. We are looking for someone who is detail-oriented, proactive, and able to solve problems efficiently. As Assistant Food Service Director, you will have the opportunity to contribute to the overall well-being of our residents by ensuring they receive nutritious and delicious meals. You will also play a key role in maintaining the smooth operation of the food service department, ensuring that all meals are prepared and served on time and to the highest standards. This is a challenging but rewarding position that offers the opportunity for professional growth and development within our organization. We value teamwork, communication, and a commitment to excellence, and we are looking for someone who shares these values.

Key Responsibilities

• Assist the Food Service Director in planning and developing menus that meet the nutritional needs and preferences of our residents.
• Oversee food preparation and ensure meals are prepared according to established recipes and standards.
• Manage inventory and order food and supplies as needed.
• Supervise dietary staff and ensure they are properly trained and following established procedures.
• Ensure compliance with all health and safety regulations.
• Maintain a clean and organized kitchen environment.
• Interact with residents to gather feedback and address concerns.
• Assist with budget management and cost control.
• Participate in quality assurance programs and initiatives.

Menu Planning and Development

In the realm of menu planning and development, the Assistant Food Service Director will collaborate closely with the Food Service Director to craft menus that not only tantalize the taste buds of our residents but also cater to their diverse nutritional requirements. This crucial aspect of the role involves a meticulous consideration of dietary restrictions, allergies, and individual preferences to ensure that each meal contributes to the overall well-being and satisfaction of the residents. The process begins with a thorough assessment of the residents' nutritional needs, taking into account any specific medical conditions or dietary requirements outlined by healthcare professionals. This information serves as the foundation for menu creation, guiding the selection of ingredients and preparation methods that align with the residents' health goals. Furthermore, the Assistant Food Service Director will actively engage with residents to gather feedback on their culinary preferences, incorporating their suggestions and requests into the menu planning process. This collaborative approach fosters a sense of community and ensures that the meals served are not only nutritious but also enjoyable and appealing. Beyond the nutritional and preferential aspects, menu planning also entails careful consideration of seasonal ingredients and cost-effectiveness. The Assistant Food Service Director will leverage their knowledge of local markets and suppliers to source fresh, high-quality ingredients while adhering to budgetary constraints. This involves strategic purchasing practices and a commitment to minimizing food waste, ensuring that resources are utilized efficiently and responsibly. The menus developed will also reflect a balance of culinary variety and cultural diversity, offering residents a range of options that cater to different tastes and traditions. This commitment to culinary inclusivity enhances the dining experience and promotes a sense of belonging among the residents. The Assistant Food Service Director will also play a key role in adapting menus to accommodate special events and holidays, creating festive and memorable dining experiences that contribute to the overall atmosphere of the facility. This requires creativity and attention to detail, ensuring that each occasion is celebrated with delicious and thoughtfully prepared meals. In addition to the practical aspects of menu planning, the Assistant Food Service Director will also stay abreast of the latest trends and innovations in the culinary world. This involves researching new recipes, techniques, and ingredients, and incorporating them into the menu planning process to keep the offerings fresh and exciting. This commitment to continuous improvement ensures that the food service department remains at the forefront of culinary excellence, providing residents with a dining experience that is both nutritious and enjoyable.

Food Preparation and Quality Control

The food preparation and quality control aspects of the Assistant Food Service Director's role are paramount in ensuring that residents receive meals that are not only delicious but also safe and nutritious. This involves a meticulous oversight of the entire food preparation process, from the initial stages of ingredient sourcing and handling to the final presentation of the dishes. The Assistant Food Service Director will work closely with the dietary staff to ensure that all food preparation activities adhere to strict hygiene and sanitation standards, minimizing the risk of foodborne illnesses and maintaining a safe and healthy environment for both residents and staff. This includes regular inspections of the kitchen facilities, equipment, and food storage areas to identify and address any potential hazards. In addition to hygiene and sanitation, the Assistant Food Service Director will also ensure that all meals are prepared according to established recipes and standards, maintaining consistency in taste, texture, and presentation. This requires a thorough understanding of culinary techniques and a commitment to upholding the highest levels of quality. The Assistant Food Service Director will also conduct regular taste tests and quality checks to ensure that the meals meet the facility's standards and the residents' expectations. This proactive approach allows for timely adjustments and improvements, ensuring that every dish served is of the highest quality. Furthermore, the Assistant Food Service Director will oversee the proper handling and storage of food ingredients, ensuring that they are stored at the correct temperatures and used within their shelf life. This is crucial for maintaining the freshness and nutritional value of the ingredients, as well as preventing food spoilage and waste. The Assistant Food Service Director will also play a key role in training and supervising dietary staff on proper food handling and preparation techniques, ensuring that they have the knowledge and skills necessary to maintain the highest standards of quality and safety. This includes providing ongoing education and training on topics such as food safety, sanitation, and proper cooking methods. In addition to the practical aspects of food preparation and quality control, the Assistant Food Service Director will also foster a culture of continuous improvement within the food service department. This involves encouraging staff to identify and implement best practices, as well as to seek out opportunities for professional development and growth. This commitment to excellence ensures that the food service department remains at the forefront of quality and innovation, providing residents with a dining experience that is both safe and satisfying.

Inventory Management and Ordering

Efficient inventory management and ordering are critical components of the Assistant Food Service Director's responsibilities, ensuring that the food service department operates smoothly and cost-effectively. This involves a systematic approach to tracking inventory levels, anticipating needs, and placing timely orders to maintain an adequate supply of ingredients and supplies. The Assistant Food Service Director will implement and oversee inventory control procedures, including regular stocktaking and the use of inventory management software or systems. This allows for accurate tracking of food and supplies, minimizing the risk of shortages or overstocking. By closely monitoring inventory levels, the Assistant Food Service Director can identify slow-moving items, prevent waste, and ensure that the facility is always prepared to meet the dietary needs of its residents. In addition to tracking inventory, the Assistant Food Service Director will also be responsible for anticipating future needs based on menu plans, resident census, and seasonal variations. This requires a proactive approach to forecasting demand and placing orders in advance to avoid disruptions in service. The Assistant Food Service Director will also cultivate strong relationships with food suppliers and vendors, negotiating favorable pricing and terms to maximize cost savings for the facility. This involves researching different suppliers, comparing prices and quality, and selecting vendors who can provide the best value. The Assistant Food Service Director will also ensure that all orders are placed in a timely manner and that deliveries are received and inspected to verify accuracy and quality. This includes checking expiration dates, confirming quantities, and ensuring that all items meet the facility's standards. Furthermore, the Assistant Food Service Director will work closely with the Food Service Director to develop and manage the food service budget, ensuring that all purchases are within budget and that expenses are tracked accurately. This involves monitoring spending, identifying cost-saving opportunities, and implementing strategies to control costs without compromising quality or service. In addition to the practical aspects of inventory management and ordering, the Assistant Food Service Director will also promote sustainability by minimizing food waste and promoting environmentally friendly practices. This includes implementing strategies such as portion control, proper storage, and the use of leftovers, as well as sourcing locally produced or sustainable ingredients whenever possible. This commitment to sustainability not only benefits the environment but also enhances the facility's reputation and demonstrates its commitment to responsible business practices.

Supervising Dietary Staff

Supervising dietary staff is a critical function of the Assistant Food Service Director role. This involves providing leadership, guidance, and support to the dietary team, ensuring that they are well-trained, motivated, and working effectively to meet the needs of the residents. The Assistant Food Service Director will play a key role in hiring, training, and scheduling dietary staff, ensuring that the department is adequately staffed to provide timely and efficient service. This includes conducting interviews, evaluating candidates' qualifications and experience, and making hiring decisions that align with the facility's standards and values. Once staff members are hired, the Assistant Food Service Director will provide comprehensive training on all aspects of their roles, including food preparation, hygiene and sanitation, customer service, and safety procedures. This training will be ongoing, with regular updates and refresher courses to ensure that staff members stay up-to-date on best practices. In addition to training, the Assistant Food Service Director will also be responsible for creating and managing staff schedules, ensuring that there is adequate coverage for all shifts and that staff members are assigned to tasks that match their skills and abilities. This requires careful planning and coordination, as well as the ability to respond quickly to unexpected absences or changes in demand. The Assistant Food Service Director will also provide ongoing supervision and feedback to dietary staff, monitoring their performance and providing guidance and support as needed. This includes conducting regular performance evaluations, identifying areas for improvement, and providing coaching and mentoring to help staff members develop their skills and advance their careers. Furthermore, the Assistant Food Service Director will foster a positive and collaborative work environment, promoting teamwork and open communication among the dietary staff. This involves creating opportunities for staff members to share ideas, voice concerns, and work together to solve problems. The Assistant Food Service Director will also recognize and reward staff members for their contributions, celebrating successes and acknowledging individual achievements. In addition to the day-to-day supervision of dietary staff, the Assistant Food Service Director will also play a key role in ensuring compliance with all applicable laws and regulations, including food safety standards, labor laws, and equal employment opportunity policies. This requires a thorough understanding of these regulations and a commitment to ensuring that they are followed at all times. The Assistant Food Service Director will also work closely with the Food Service Director and other members of the management team to address any staff-related issues or concerns, such as disciplinary actions, grievances, or performance problems. This requires strong communication and conflict-resolution skills, as well as the ability to handle sensitive situations with professionalism and discretion. Overall, the Assistant Food Service Director's role in supervising dietary staff is critical to the success of the food service department and the well-being of the residents. By providing strong leadership, guidance, and support, the Assistant Food Service Director can create a motivated and effective team that is dedicated to providing high-quality meals and service.

Qualifications

• Proven experience in food service management, preferably in a healthcare setting.
• Strong knowledge of food safety and sanitation regulations.
• Excellent leadership and supervisory skills.
• Ability to work effectively in a fast-paced environment.
• Strong organizational and communication skills.
• Culinary degree or certification is a plus.

Experience in Food Service Management

Proven experience in food service management, particularly within a healthcare setting, is a crucial qualification for the Assistant Food Service Director position at SNF Rehab & Healthcare. This experience equips the candidate with a comprehensive understanding of the unique challenges and demands of managing a food service operation in a healthcare environment, where the nutritional needs and dietary restrictions of residents are of paramount importance. Prior experience in a similar role demonstrates a candidate's ability to effectively oversee food preparation, manage staff, control inventory, and ensure compliance with health and safety regulations. This hands-on experience translates into a smoother transition into the position, allowing the Assistant Food Service Director to quickly adapt to the specific requirements of the facility and contribute to the efficient operation of the food service department. Furthermore, experience in a healthcare setting provides valuable insight into the specific dietary needs and preferences of residents, including those with medical conditions such as diabetes, heart disease, or allergies. This knowledge enables the Assistant Food Service Director to collaborate effectively with dietitians and other healthcare professionals to develop menus that meet the individual needs of each resident, promoting their health and well-being. In addition to the technical aspects of food service management, experience in a leadership role also demonstrates a candidate's ability to effectively supervise and motivate staff, foster a positive work environment, and ensure that all team members are working together to achieve common goals. This is particularly important in a healthcare setting, where teamwork and communication are essential for providing high-quality care to residents. The ability to delegate tasks, provide constructive feedback, and resolve conflicts are also key leadership skills that are honed through experience in food service management. Furthermore, prior experience in food service management often provides opportunities to develop strong problem-solving and decision-making skills. The fast-paced nature of the food service industry requires the ability to think on one's feet, make quick decisions under pressure, and effectively address unexpected challenges, such as equipment malfunctions or staff shortages. Experience in food service management also demonstrates a candidate's commitment to continuous learning and professional development. The food service industry is constantly evolving, with new trends, techniques, and technologies emerging regularly. Candidates who have a proven track record of staying up-to-date on industry best practices and seeking out opportunities for professional growth are highly valued in this role. Overall, experience in food service management is a critical qualification for the Assistant Food Service Director position, as it provides the foundation for success in this challenging and rewarding role. Candidates with a strong track record of experience in food service management are well-positioned to make a significant contribution to the food service department at SNF Rehab & Healthcare and to enhance the dining experience for the facility's residents.

Knowledge of Food Safety and Sanitation

A strong knowledge of food safety and sanitation regulations is an indispensable qualification for the Assistant Food Service Director position. This knowledge forms the bedrock of a safe and healthy dining environment for residents and staff alike. The Assistant Food Service Director is entrusted with the responsibility of ensuring that all food handling and preparation practices adhere rigorously to established guidelines and standards. This encompasses a comprehensive understanding of foodborne illnesses, their causes, and the preventive measures necessary to mitigate risks. A thorough grasp of proper food storage techniques is paramount, ensuring that perishable items are maintained at optimal temperatures to inhibit bacterial growth and spoilage. Similarly, a meticulous approach to food preparation is essential, with emphasis on safe cooking temperatures, cross-contamination prevention, and the implementation of Hazard Analysis and Critical Control Points (HACCP) principles. The HACCP system, a globally recognized framework, necessitates the identification and monitoring of critical control points throughout the food handling process, enabling proactive intervention to prevent food safety hazards. Regular inspections of the kitchen and food storage areas are integral to maintaining sanitation standards. These inspections serve to identify potential issues such as pest infestations, unsanitary conditions, or equipment malfunctions, allowing for prompt corrective action. The Assistant Food Service Director also plays a pivotal role in training and educating dietary staff on food safety and sanitation protocols. This includes imparting knowledge on proper handwashing techniques, personal hygiene practices, and the correct use of cleaning and sanitizing agents. Consistent training reinforces best practices and cultivates a culture of food safety awareness among the team. Furthermore, the Assistant Food Service Director must remain abreast of evolving food safety regulations and guidelines issued by local, state, and federal authorities. This necessitates continuous learning and adaptation to ensure that the facility's food safety practices remain compliant and aligned with the latest standards. Collaboration with regulatory agencies, such as health departments, is often required to facilitate inspections and address any potential concerns. In the event of a foodborne illness outbreak, the Assistant Food Service Director must possess the expertise to initiate prompt and effective response measures. This includes identifying the source of contamination, implementing control measures to prevent further spread, and cooperating with health officials in investigations. A proactive approach to food safety not only safeguards the health of residents and staff but also protects the facility's reputation and minimizes the risk of legal liabilities. Compliance with food safety regulations is not merely a matter of adherence; it is a moral imperative to provide a safe and wholesome dining experience for all. In summation, a robust knowledge of food safety and sanitation regulations is a non-negotiable qualification for the Assistant Food Service Director position. It is the cornerstone of a safe, healthy, and reputable food service operation within a healthcare setting.

Benefits

We offer a competitive salary and benefits package, including:

• Medical, dental, and vision insurance
• Paid time off
• 401(k) retirement plan
• Opportunities for professional development

How to Apply

If you are interested in this position, please submit your resume and cover letter to [email protected] We look forward to hearing from you!

Join Our Team!

At SNF Rehab & Healthcare, we are committed to providing exceptional care to our residents, and our employees are the heart of our organization. We invite you to join our team and make a difference in the lives of others. Apply today!