HEALTHCARE SERVICES GROUP, INC.

JOB DESCRIPTION

SECTION 1: POSITION DATA.

TITLE: Dining Services Director/Account Manager DEPARTMENT: Dining Services

REPORTS TO: Dining Services District Manager JOB CODE(S): 11-9051 and 35-1012

STATUS & GRADE: Exempt (salaried) __ Non-Exempt (hourly) __ Non-Union _X_

EMPLOYMENT: Full-time X Reg. Hours: 40 per wk

SECTION 2: POSITION SUMMARY.

Manages the dining services program in a single site according to Healthcare Services Group

(HCSG) policies and procedures, and federal/state requirements. Must hold state and/or federal required credential within no more than three months of placement in Dining Services

Director/Account Manager position. Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Consistently embodies the characteristics necessary to drive the

Company’s Purpose, Vision, Values, and DNA. Maintains records of income and expenditures, food, supplies, personnel and equipment and provides reports to HCSG District Manager on such. Makes sure facility has sufficient supplies. Takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals. Acts as liaison between building occupants, client managers or administrators and HCSG staff. The Manager must be able to communicate effectively all directives from client managers, building occupants and administrators to HCSG staff. Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions for purposes of training and assisting when there are call- outs. Training, quality control and in-servicing staff to HCSG standards is an essential part of the

Manager’s responsibility and includes touring kitchen several times per day to assess work quality using QCIs for documentation purposes. The Manager is a department head in the facility and must conduct themselves and their department in a professional manner.

SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.

JOB FUNCTION

People Management & Development.

• Interviews, hires and orients dietary staff for the dietary department.

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• Maintains proper staffing levels, scheduling all dietary staff. Maintains personnel files in a locked cabinet.

• Supervises, coordinates and evaluates work of all dining services employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen.

• Drives employee engagement through championing PVV and Company recognition program/s.

• All other duties as assigned.

Financial Management.

• Conducts planning and budgeting.
• Manages a cost-effective program.
• Forecasts and plans the purchase of food, supplies and equipment.
• Maintains required records including food production, inventory, income/expense, meal counts and personnel records.

• All other duties as assigned.

Customer Service.

• Interacts appropriately with residents, client, other personnel and the public.
• Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.

• All other duties as assigned.

Food preparation and Safety.

• Ensures that established sanitation and safety standards are maintained.
• Oversees and participates in the preparation and serving of food.
• Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions.
• All other duties as assigned.

SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE.

QUALIFICATIONS:

See Certificates below.
Specialized training in dining services management and nutrition is required. Must successfully complete an approved sanitation and safety course.

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Two years experience in quantity food production/service and personnel supervision is desired.

Certified Dietary Manager (CDM) participant or certification preferred (or as required by State
& County law – see Certificates below.)

Two years or more related experience including frequent consultation with a qualified dietitian or other clinically qualified nutrition professional.

Must provide a criminal background check.

KNOWLEDGE, SKILLS & ABILITIES.

Degree level*/Area: See Certificates below.

Certificates: A facility that employs a qualified dietitian less than full-time requires a full-time

Director of Dining Services who is:

1. A certified dietary manager; or

2. A certified food service manager; or

3. Has similar national certification for food service management and safety from a national certifying body; or

4. Has an associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; and

5. In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers or dietary managers.

Must hold state and/or federal required credential within no more than three months of placement in Dining Services Director/Account Manager position.

Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years.

There is no replacement for Federal / State / County required certification(s)/training.

The Dining Services Director/Manager must possess the following:

• Skilled in motivating and supervising dining services personnel.
• General knowledge and understanding of nutrition.
• Ability to interpret a nutrient analysis spreadsheet of patient meals.
• Knowledge of dining services program requirements.
• Basic computer skills.
• Ability to maintain records and complete reports as required, including web-based reporting.
• Written and oral communication skills.
• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.

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• An understanding of dining services program finances.
• Skill in using public relations techniques to promote the dining services program to client and residents.
• Ability to interact positively with residents, client and other personnel and the public.

Computer software (please specify): proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E-mail, Food

Service management technology programs, word processing programs including Microsoft

Word, spreadsheet software – Excel.

Machine operation (please specify) Special training: please refer to dietary

Copier, fax, calculator, computer training manual

and other office equipment; all standard kitchen equipment from industrial ovens to utensils.

Scientific training (please specify) Other: (please specify): knowledge of departments and functions; must be fluent in

English - reading, writing, and speaking.

Other: (please specify)

Must possess basic math skills.

Good communication and interpersonal skills.

Good client/customer service and organizational skills.

Ability to prioritize multiple tasks.

Ability to work effectively with a team.

Ability to work independently as needed to support the group effort.

Ability to exercise independent judgment.

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SECTION 4. MENTAL DEMANDS & OTHER

Mental demands and other factors important to successful performance of job tasks?

(Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) (check all that apply)

_x_ Reading _x_ Verbal communication skills _x_ Written communication skills

_x_ Detailed work _x_ Stress - people, deadlines _x_ Customer/employee contact

_x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions

_x_ Problem solving ___ Bilingual _x_ Interpersonal skills

_x_ Analytical ability _x_ Dexterity _x_ Time management skills

_x_ Other: _Social perceptiveness; leadership and organizational skills.

WORKING ENVIRONMENT:

The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet.

Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed

should be aware of the potential hazards.

SECTION 5. PHYSICAL SPECIFICATIONS.

JOB CHECK IF PERCENT OTHER JOB INFORMATION

DEMAND APPLY OF TIME Frequent - Occasional - Rarely, to perform . . .

Standing/Walking _x____ ___85___% all the time, except on breaks_______________

Sitting ____x____ ___ 15___% while on break and while doing office work

---------------------------------------------------------------------------------------------------------------------

Lifting ____ x ____ ____10__% to lift inventory - max. wt. of 50 lbs.

Carrying ____ x ____ ___ 15__% to carry inventory - max. wt.of 50 lbs.

Pushing ____ x ____ ____10__% to push food truck - max. wt. of 50 lbs.

Pulling ____ x____ ____10__% to pull food truck - max. wt. of 50 lbs.

Climbing ____ x____ ____2___% to retrieve cookware or food products. May be required more frequently if facility is more than one story (stairs).

Balancing ____ x____ ____10__% __________________________________________

Stooping ____x____ ____2___% __________________________________________

Kneeling ____ x____ ____1 ___% __________________________________________

Bending x 7___% __________________________________________

Crouching ____x____ ____1___% __________________________________________

Crawling ________ ________% __________________________________________

Reaching ____x____ ____10__% __________________________________________

Handling ____x____ ____20__% __________________________________________

Twisting ____x____ ____2___% __________________________________________

Taste/Smell ____x___ to determine food quality & palatability.

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EXPOSURE SPECIFICATIONS:

JOB DEMAND CHECK IF JOB DEMAND CHECK IF

APPLY APPLY

Organic solvents ______ Noise _____

Dangerous, moving machinery __X___ Solitary Work _____

Toxic conditions ______ Work at rapid pace X at times

Poor ventilation __X___ OTHER: _during meal time it is noisy__

Temperature Variance ___X__ ___________________________

From _20_ to _100+_ degrees Fahrenheit ___________________________

AUDIO/VISUAL:

JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY

Sight __X__ Color Vision __X__

Near Vision __X__ Far Vision __X__

Depth Perception __X__ Peripheral Vision __X__

Speaking __X__ Hearing __X__

Ability to adjust focus __X__

OTHER:

ISSUE: CHECK IF APPLY DESCRIBE

Access to CONFIDENTIAL information __X_ ________________________

Access/handle Company funds __X_ ________________________

Ability to communicate fluently in English __X_ to communicate w/residents, employees, clients, etc.

DISCLAIMER: This job description is not an employment agreement or contract. The above

information indicates the general nature and level of work performed by employees within this

classification. It is not a comprehensive inventory of duties and/or responsibilities. Management

has the exclusive right to alter the scope of work within the framework of this job description at

any time without prior notice.

Can you meet the essential functions, physical, mental and other specifications of this job?
*

Check one: I can _____. I cannot _____. If cannot, please discuss. Write on back of this

form if necessary. All employees are held to the 90-day introductory period and the

performance standards for any function that they have indicated they are able to perform

with or without a reasonable accommodation. HCSG reserves the right to ask for written

verification by a healthcare provider.

____________________________ ______________________________ _________________

Print Employee Name Employee Signature Date

____________________________ _____________________________ ________________

Print Supervisor Name Supervisor Signature Date

If Applicable:

________________________ ______________________ ____________

Physician Signature Print Name Date

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Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Dental insurance
• Employee stock purchase plan
• Health insurance
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Monday to Friday
• On call
• Weekend availability

Ability to commute/relocate:

• Sterling Heights, MI 48312: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Food service management: 1 year (Required)

Work Location: In person

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