Food services Director

About the role

Greentree Manor is seeking a full-time Food Services Director to lead and oversee the daily operations of our Dietary Department. The Food Services Director directs, coordinates, and supervises all food and nutrition services in accordance with federal, Connecticut state, and local regulations, facility policies, and accepted standards of practice. This position works closely with the facility Dietitian, Administrator, Director of Nursing, and interdisciplinary team to ensure residents receive nutritious, appetizing, and properly prepared meals that meet their medical, nutritional, cultural, and personal preferences.

Responsibilities

• Direct and oversee the overall operation of the Dietary Department, including food preparation, meal service, staffing, sanitation, infection control, purchasing, inventory, budgeting, and regulatory compliance.
• Supervise and coordinate the daily activities of all dietary personnel.
• Recruit, interview, train, schedule, evaluate, counsel, and supervise dietary staff.
• Maintain appropriate staffing levels to meet resident needs and regulatory requirements.
• Ensure meals are nutritious, attractive, palatable, and served at appropriate temperatures.
• Ensure therapeutic and mechanically altered diets are prepared and served according to physician orders, resident care plans, and approved diet manuals.
• Collaborate with the Dietitian regarding menu planning, nutritional concerns, special diets, resident preferences, and regulatory compliance.
• Monitor food production, portion control, meal presentation, service times, and overall food quality.
• Ensure dining services promote resident choice, dignity, independence, and quality of life.
• Conduct routine inspections of the kitchen, dining rooms, storage areas, food preparation areas, and equipment.
• Ensure compliance with food safety requirements related to receiving, storage, preparation, holding, and service.
• Maintain required documentation, including temperature logs, cleaning schedules, inventory records, staffing schedules, training records, and quality assurance reports.
• Oversee the ordering, receiving, storage, and inventory control of food, supplies, and equipment.
• Manage the department budget and monitor food, labor, and supply costs.
• Ensure kitchen equipment is maintained in safe operating condition and promptly report repair or replacement needs.
• Participate in resident care conferences and interdisciplinary meetings as appropriate.
• Investigate and respond to food service concerns raised by residents, families, staff, or other members of the care team.
• Implement corrective action plans identified through audits, inspections, surveys, and quality assurance activities.
• Ensure all dietary employees receive required orientation, in-service education, competency evaluations, and ongoing training.
• Participate in quality assurance and performance improvement activities.
• Maintain department readiness for state, federal, and local inspections.
• Participate in emergency preparedness activities, drills, and facility disaster-response operations.
• Maintain effective communication with residents, families, staff, consultants, vendors, and regulatory agencies.
• Perform other duties as assigned.

Requirements

• Candidates must satisfy applicable federal and Connecticut requirements for food service or dietary managers and meet at least one of the following qualification pathways:
  • Certification as a Dietary Manager.
  • Certification as a Food Service Manager.
  • A comparable national certification in food service management and food safety issued by a recognized national certifying organization.
  • An associate’s degree or higher in food service management, hospitality management, or a related field from an accredited institution, provided the course of study includes food service or restaurant management.
  • At least two years of experience as a Director of Food and Nutrition Services in a nursing facility and completion, no later than October 1, 2023, of a course of study in food safety and management. Coursework must include subjects essential to managing dietary operations, such as foodborne illness prevention, sanitation procedures, and food purchasing and receiving.
• High school diploma or equivalent.
• Minimum of two years of experience in food service management.
• Knowledge of food safety standards, sanitation practices, therapeutic diets, infection control, and dietary operations.
• Ability to supervise, train, motivate, and evaluate employees.
• Strong leadership, organizational, communication, and time-management skills.
• Ability to manage multiple responsibilities, priorities, and deadlines.
• Ability to read, write, speak, and understand English.

Preferred Qualifications

• Certified Dietary Manager and Certified Food Protection Professional credentials.
• ServSafe Food Protection Manager certification.
• Associate’s degree or higher in Food Service Management, Culinary Arts, Nutrition, Hospitality Management, or a related field.
• Previous food service management experience in a skilled nursing facility, long-term care facility, rehabilitation center, or other healthcare setting.
• Knowledge of federal and Connecticut dietary regulations applicable to long-term care facilities.

Benefits

• Full-time Medical, Dental, and Vision Insurance
• FSA and HRA with applicable group medical plan
• 401(k) with employer match
• Employer-Paid Life Insurance
• Short- and Long-Term Disability
• Paid Meal Period
• Paid Time Off
• Eight Paid Holidays
• Longevity Awards
• Perfect Attendance Program
• Employee Assistance Program
• Employee Discounts
• Casual Fridays
• Paid Training and Orientation
• Uniform Allowance

Schedule

Full-Time, 8:00 a.m.–4:00 p.m.

Pay

$59,000 yearly