Director of Food Services
Department:
Dietary / Food & Nutrition Services Reports To:
Administrator / Executive Director FLSA Status:
Exempt Position Summary
The Director of Food Services is responsible for planning, organizing, developing, and directing the overall operation of the Food and Nutrition Services Department in accordance with federal, state, and local regulations governing nursing homes, including standards set by the Centers for Medicare & Medicaid Services (CMS). This role ensures that residents receive nutritious, appetizing meals that meet physician-ordered diets and individual preferences while maintaining the highest standards of food safety and sanitation. Essential Duties and Responsibilities
Department Leadership & Management
Plan, develop, organize, implement, evaluate, and direct the dietary department. Supervise, hire, train, and evaluate dietary staff. Develop work schedules and assign duties. Conduct performance reviews and provide coaching and disciplinary action as needed. Foster a positive and collaborative team environment. Regulatory Compliance
Ensure compliance with CMS regulations and state health department requirements. Maintain survey readiness at all times. Develop and enforce policies and procedures for food safety and sanitation. Ensure compliance with Occupational Safety and Health Administration (OSHA) standards. Maintain proper documentation for inspections and audits. Nutrition & Menu Management
Collaborate with a Registered Dietitian to plan and approve menus that meet residents’ nutritional needs. Ensure therapeutic diets are prepared and served as ordered. Monitor portion control and food quality. Accommodate special dietary needs and preferences. Budget & Purchasing
Develop and manage departmental budget. Monitor food and supply costs. Order food, equipment, and supplies from approved vendors. Maintain inventory control systems. Food Safety & Sanitation
Implement and monitor infection control practices. Ensure safe food handling, storage, and preparation. Conduct routine kitchen inspections. Oversee cleaning schedules and maintenance of equipment. Resident Satisfaction
Participate in care plan meetings as needed. Address resident and family concerns related to food service. Conduct meal rounds to ensure satisfaction and quality service. Qualifications
Education
Associate’s or Bachelor’s degree in Food Service Management, Nutrition, Culinary Arts, or related field preferred. Experience
3–5 years of food service management experience required. Experience in long-term care or healthcare setting strongly preferred. Prior supervisory experience required. Certifications
ServSafe Certification required (or ability to obtain within 90 days). Certified Dietary Manager (CDM) preferred. Knowledge, Skills & Abilities
Knowledge of therapeutic diets and nutrition standards for elderly populations. Strong leadership and organizational skills. Understanding of budgeting and cost control. Excellent communication and interpersonal skills. Ability to maintain confidentiality and professionalism. Physical Requirements
Ability to stand for extended periods. Ability to lift up to 50 pounds. Exposure to kitchen heat, steam, and cleaning chemicals.
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Department:
Dietary / Food & Nutrition Services Reports To:
Administrator / Executive Director FLSA Status:
Exempt Position Summary
The Director of Food Services is responsible for planning, organizing, developing, and directing the overall operation of the Food and Nutrition Services Department in accordance with federal, state, and local regulations governing nursing homes, including standards set by the Centers for Medicare & Medicaid Services (CMS). This role ensures that residents receive nutritious, appetizing meals that meet physician-ordered diets and individual preferences while maintaining the highest standards of food safety and sanitation. Essential Duties and Responsibilities
Department Leadership & Management
Plan, develop, organize, implement, evaluate, and direct the dietary department. Supervise, hire, train, and evaluate dietary staff. Develop work schedules and assign duties. Conduct performance reviews and provide coaching and disciplinary action as needed. Foster a positive and collaborative team environment. Regulatory Compliance
Ensure compliance with CMS regulations and state health department requirements. Maintain survey readiness at all times. Develop and enforce policies and procedures for food safety and sanitation. Ensure compliance with Occupational Safety and Health Administration (OSHA) standards. Maintain proper documentation for inspections and audits. Nutrition & Menu Management
Collaborate with a Registered Dietitian to plan and approve menus that meet residents’ nutritional needs. Ensure therapeutic diets are prepared and served as ordered. Monitor portion control and food quality. Accommodate special dietary needs and preferences. Budget & Purchasing
Develop and manage departmental budget. Monitor food and supply costs. Order food, equipment, and supplies from approved vendors. Maintain inventory control systems. Food Safety & Sanitation
Implement and monitor infection control practices. Ensure safe food handling, storage, and preparation. Conduct routine kitchen inspections. Oversee cleaning schedules and maintenance of equipment. Resident Satisfaction
Participate in care plan meetings as needed. Address resident and family concerns related to food service. Conduct meal rounds to ensure satisfaction and quality service. Qualifications
Education
Associate’s or Bachelor’s degree in Food Service Management, Nutrition, Culinary Arts, or related field preferred. Experience
3–5 years of food service management experience required. Experience in long-term care or healthcare setting strongly preferred. Prior supervisory experience required. Certifications
ServSafe Certification required (or ability to obtain within 90 days). Certified Dietary Manager (CDM) preferred. Knowledge, Skills & Abilities
Knowledge of therapeutic diets and nutrition standards for elderly populations. Strong leadership and organizational skills. Understanding of budgeting and cost control. Excellent communication and interpersonal skills. Ability to maintain confidentiality and professionalism. Physical Requirements
Ability to stand for extended periods. Ability to lift up to 50 pounds. Exposure to kitchen heat, steam, and cleaning chemicals.
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