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Food Service Director

POSITION TILE:                        Food Service Director

DEAPRTMENT:                                    Dietary

REPORTS TO:                          Executive Director


The Food Service Director plans and directs the Nursing Home Food Service staff to ensure safe, nutritious and cost effective meals and snacks for residents. Although interdisciplinary effort is required, Director of Food Services includes but is not limited to; meal time scheduling, menus, kitchen rounds, inventory, budgeting, supplies, food orders, staffing, overtime, hiring, infection control, greeting new residents, dining room rounds, grievances, meal accuracy, diet accuracy, safe workplace, harmonious workplace, customer service, policies and procedures, federal and state compliance.  The Food Service Director must lead by example by promoting positive morale within their department and throughout the facility by smiling and greeting residents, families and all employees. Reports directly to the Executive Director, does related work accordingly;

  • Job Duties include (but not limited to):
  • Full time Monday – Friday 40 hour work week. Must be flexible to work weekend/holidays to ensure oversight during special events.
  • Inspects Dietary Department daily to ensure that it is safe and sanitary.
  • Inspects storage areas on a weekly basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
  • Submits written reports to administration as necessary.
  • Plans nutritionally balanced & therapeutic meals that reflect the likes and dislikes of residents, as well as Public Health regulations.
  • Is responsible for food purchase, production, and timely service of meals.
  • Directs and supervises all dietary functions and personnel.
  • Purchases food products from approved vendors.
  • Maintains cost records and works to meet budget guidelines.
  • Monitors monthly expenditures.
  • Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
  • Schedules work hours and assignments and reviews staff work performance.
  • Ensures compliance of the overtime budget.
  • Is responsible to see that each shift is properly staffed.
  • Develops job descriptions, cleaning schedules, and other dietary management tools.
  • Checks inventory of incoming food and supplies.
  • Assures that proper storage is available, and that handling of food and supplies complies with state and federal regulations.
  • Processes new diet orders and diet changes when received from nursing service, and keeps diet cards updated.
  • Plans and assists in preparation and service of holiday and special meals and functions.
  • Visits residents to do initial nutritional assessment and screening, explain diet, record food preferences, and promote a quality food service.
  • Visits all residents at least one time per quarter. Residents at nutritional risk are visited weekly.
  • Documents all visits.
  • Participates in department head meetings.
  • Participates in monthly QAPI meeting and prepares reports accordingly.
  • Evaluates work performance and gives evaluations to dietary employees.
  • Maintains the personnel records of the dietary employees.
  • Coordinates dietary services with nursing service and activities director.
  • Nutritional Notes are to be completed monthly for all residents at nutritional risk.
  • Assures that food and supplies are available for use by dietary personnel.
  • Checks trays for accuracy before they are delivered.
  • Maintains the standardized recipes in which the recipes are adjusted to the size of the facility.
  • Checks diet orders that are received against physicians’ orders at least once a month. Notify nursing of discrepancy.
  • Plans and presents in-service education programs for the Dietary Department.
  • Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary.
  • Ensures continued compliance with all federal, state, and local regulations.
  • Works with Dietary Consultant to achieve quality food service.
  • Coordinates with nursing services to promote optimal dining room seating, updates seating charts accordingly.
  • Maintains current Care Plan for each resident through interdisciplinary Care Plan meetings and updating when necessary.
  • Monitors the food intake of all residents. Reports any problems to the Dietician and/or Director of Nursing.
  • Maintains the security of the Dietary Department.
  • Participates in the Manager on Duty program
  • Is responsible for knowing, understanding, and conveying to other dietary staff personnel the Federal and State rules and regulations regarding nursing home dietary requirements and is responsible for their enforcement within the scope of the Dietary Department.

Performs other tasks as necessary and appropriate when assigned.

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