Food Service Director

Responsibilities

• Plan, prepare, and deliver all resident and employee meals, including special events.
• Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.
• Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.
• Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.
• Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.
• Plan and carry out special duties or projects assigned.

Qualifications / Skills Needed

• Five (5) years of professional dietary experience.
• Preference given to candidates with certification or formal training in the culinary field.
• Food Service / Dietary experience in senior living or healthcare settings is desired.
• Knowledge of HACCP guidelines and the nutritional needs of the older adult is required.
• Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential.

Required Certification

The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.