Director of Food Services

Section 330 Section 330.1910  Director of Food Services a)         Each facility shall have a full-time person, suited by training and experience, who has been designated by the administrator to be responsible for the total food service operation of the facility.  This person shall be on duty a minimum of 40 hours each week.  (B) b)         The head cook may be designated to fill this position as long as it does not interfere with the responsibilities of either position.