DIRECTOR OF FOOD SERVICES

Code: 01599 Local Competitive

Official job specification

The text below is the official specification published by the New Jersey Civil Service Commission. The plain-language summary and analysis above are derived from it by NJ Civil Service Navigator. Source: the official specification page at NJ CSC.

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.

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

<b>CERTIFICATE:</b>

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 &amp; Foodservice Professionals.

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.

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, skills 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.

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.

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.

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.

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.

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.