Food Service Director

Position Summary:

The Food Service Director is responsible for the overall operation of the food service department. This role involves planning, directing, and supervising food service operations to ensure quality service for residents, staff, and visitors. The Director provides technical guidance and administrative leadership in menu planning, food preparation, and the delivery of regular and therapeutic diets in compliance with national standards and company policies.

• Ensure quality and quantity of food served through adherence to menus, production systems, and food specifications.

• Comply with all sanitary and food safety regulations related to food handling and service.

• Oversee timely preparation and service of all meals.

• Implement and maintain company operational policies, procedures, and industry standards.

• Research dietary trends and evaluate their applicability to the facility’s dietary program.

• Supervise tray line and meal distribution to ensure accuracy and resident satisfaction.

• Continuously improve work methods and train staff for efficient operations.

• Develop and maintain departmental budget in compliance with financial targets.

• Ensure all food is prepared and served in line with national standards and within budgetary constraints.

• Conduct test trays, tour reports, resident visits, and admission interviews to assess satisfaction and quality.

• Maintain accurate departmental records and reports (e.g., financials, quality assurance, payroll metrics).

• Evaluate and manage performance of dietary staff, including counseling and discipline, per company policy.

• Conduct in-service training, orientation, and ongoing development for dietary team members.

• Ensure department operates in full compliance with all regulatory standards.

• Promote a safe environment by adhering to fire, safety, health, and sanitation codes; maintain familiarity with MSDS and emergency plans.

• Prioritize customer service by providing compassionate, high-quality service that respects residents’ individual needs and rights.

• Perform additional duties as assigned.

• Certification as required by regulatory agencies governing the facility (e.g., Serv Safe, Certified Dietary Manager, or equivalent).

• Strong knowledge of dietetics, food safety, large‑scale food purchasing, food service techniques, and labor laws.

• Ability to develop and manage operational and capital budgets.

• Proficient in personnel practices including recruiting, hiring, and training.

• Familiarity with performance appraisal systems and staff evaluation procedures.

• Strategic thinking skills for identifying key issues, developing solutions, and executing action plans.

• Strong interpersonal skills for interacting with staff, residents, families, visitors, and external agencies.

• Effective communicator—clear, concise, and professional in both verbal and written formats.

• Commitment to customer satisfaction, with the ability to measure and improve service quality.

• Must provide annual verification of a negative TB skin test.

• Engage with residents, families, visitors, and facility staff professionally and compassionately.

• Willingness to participate in hands‑on tasks as needed.

• Ability to develop and lead an effective and cohesive dietary team.