Food Services Director

About the Role

As the Food Services Director, you will organize, plan, direct, control, and supervise functions and personnel within the dietary department, providing food and nutrition services to residents in a long-term care facility. You will play an essential role in delivering warm and friendly hospitality to residents, visitors, and coworkers while maintaining a happy, healthy, and clean environment.

Responsibilities

• Interviews, hires, and orients dietary staff
• Trains workers in procedures and proper operation and maintenance of equipment
• Plans, organizes, directs, coordinates, and supervises functions and activities of the department
• Supervises and evaluates the quality of work completed by department employees
• Forecasts and plans the purchase of supplies and equipment
• Plans work and staffing schedules to ensure adequate services are rendered and maintains proper staffing levels
• Maintains required records including inventory, compliance, income/expense, and personnel records
• Conducts regular management staff meetings and coordinates dietary activities with other departments
• Manages a cost-effective program to budget
• Maintains the department to be survey-ready at all times, ensuring compliance with federal, state, and local regulations
• Maintains excellent relations with residents, visitors, and all community departments
• Actively participates in facility meetings and committees
• Follows all company policies and procedures
• Promotes the professional growth and development of the entire departmental team
• Conducts quality assurance rounds and inspections to ensure current quality controls and methodologies are suitable and sustainable
• Reports monthly initiatives, goals, and accomplishments
• Promotes and monitors resident satisfaction
• Ensures the food service operation is maintained in a clean, safe, and sanitary manner

Requirements

• Associate's or higher degree in food service management or hospitality, including a course of study in food service or restaurant management from an accredited institution
• Food service supervisory experience required; at least two years of experience in long-term care preferred
• ServSafe Certification for Managers, National Restaurant Association Certified Dietary Manager, or Certified Food Protection Professional (CDM, CFPP) per the Certifying Board for Dietary Managers
• Skilled in motivating and supervising staff members
• Excellent interpersonal skills, customer service, and quality attitude
• Ability to work under pressure and meet established goals and objectives
• Public speaking skills
• Excellent stress management, administrative, organizational, and follow-through skills
• Ability to work all shifts as needed
• Proficient in Windows-based office software, including Microsoft Office, Word, Excel, PowerPoint, and Outlook

Benefits

• Comprehensive medical, dental, and vision insurance
• Employer-paid life insurance
• 401(k) plan
• Competitive paid time off
• Employee assistance program
• Wages on demand
• Discount and wellness programs
• Career growth opportunities