Director Of Food Services

Saint Luke's Home

Located in Springfield's beautiful historic district, Saint Luke's Home is a real home for its residents. The grounds include lovely gardens that the residents help to maintain.

Inside, all rooms are private, and residents may decorate them with personal items and furniture, or use furnishings we provide. A spacious activity area and large dining room provide areas for socializing with fellow residents, and a serene chapel offers a quiet space and time for devotion and reflection.

With its urban location, Saint Luke's home is within walking distance of libraries, museums, churches, parks and shops – enabling residents to take advantage of the many resources the city has to offer.

Job Summary

Plans, directs, and controls hospital food production and food service programs to provide dietary services for patients, employees, and visitors. Ensures adherence to all production, sanitary and therapeutic policies, and recommends or institutes changes in techniques or procedures for more efficient operation.

Primary Job Responsibilities And Duties

Demonstrates, promotes, and integrates the Sisters of Providence Care Centers Mission and core values by:

Planning and developing short-and long-range departmental objectives and securing approval for implementation of plans and budgets necessary to meet agreed-upon goals. Proposes Dietetics program changes as necessary in order to maintain efficiency and effectiveness of departmental operations.

Developing, implementing and administering department policies and procedures; conferring with other hospital departments to develop policies and procedures to ensure efficient dietary services are provided.

Developing and ensuring maintenance of quality, quantity and cost effective food and inventory control standards in production of meals, preparation of menus, patient tray assembly, and cafeteria and catering assembly.

Ensuring department services are provided in an efficient and cost effective manner by controlling departmental capital and expense budgets, personnel utilization, equipment selection and maintenance, food specifications, meat purchases and so forth.

Interviewing, hire, trains (or monitors training of) evaluates the performance of and, when necessary, disciplines and discharges subordinate supervisory personnel. Reviews recommendations of subordinate supervisory and managerial personnel regarding employee relations matters and provides assistance and guidance in resolving complex problems.

Developing and maintaining a department quality assurance program. Ensuring policies and procedures meet all accreditation standards and all federal, state and local governmental sanitary and safety regulations.

Preparing or directing preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates, and so forth as required/requested.

Purchasing (or oversees purchase of) perishable supplies and capital equipment from outside vendors.

Required Knowledge, Skills And Abilities

Work requires the knowledge of theories, principles, and concepts normally acquired through obtaining a high school diploma or GED; post secondary education such as an Associates or Bachelors degree in Food Service/Science or related field preferred.

A minimum of two (2) years food service supervisory experience required. Two (2) to three (3) years of Long Term Care or Rest Home food service experience required.

Certification in Food Safety and Sanitation required.

Work requires the analytical ability necessary to design highly complex systems and programs, resolve problems requiring a comprehensive and state of threat awareness of the technology and literature in a professional, technical or scientific field, or develop financial and operating plans for a large department.

Work requires the ability to manage the employees within assigned unit/department heads on issues and programs that impact assigned unit/department.

Work requires ability to communicate orally.

Work requires proofreading and checking documents for accuracy.

Working Conditions

Requires working in a normal environment where there are relatively few physical discomforts due to dust, dirt, noise, and the like.

Reporting Relationships

Reports to the Facility Administrator.

Is responsible for supervising the work of approximately 20-25 employees.

Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.