Food Service Director

Responsibilities

• Oversee all food service and dietary operations to ensure residents receive nutritious, high-quality meals and exceptional service.
• Lead, train, and support dietary team members to promote operational excellence, teamwork, and resident satisfaction.
• Ensure compliance with all food safety, sanitation, infection control, and regulatory requirements.
• Oversee menu planning, food preparation, and service delivery to meet nutritional standards and accommodate therapeutic and specialized diets.
• Manage inventory, purchasing, budgeting, and cost control initiatives to ensure operational efficiency and minimize waste.
• Monitor food quality and resident satisfaction and implement improvements to enhance the dining experience.
• Maintain accurate records and ensure adherence to all applicable policies, procedures, and documentation requirements.
• Promote a clean, safe, and welcoming dining environment that enhances resident comfort and well-being.

Qualifications

• Must have completed an accredited course in dietetic training approved by the American Dietetic Association and state agencies.
• ServSafe certification preferred.
• Certified Dietary Manager (CDM) certification required.
• Minimum of two (5) years of supervisory experience in a hospital, skilled nursing facility, or other healthcare-related setting preferred.
• Training or experience in cost control, food management, nutrition, and diet therapy required.
• Strong leadership, communication, and organizational skills with the ability to manage multiple priorities effectively.
• Demonstrated commitment to delivering exceptional dining experiences and resident-centered service.