Food Service Director
Trilogy Health Services, LLC, Kendallville, IN, United States
As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents’ dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines.
Key Responsibilities
Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service.
Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets.
Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form.
Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed.
Control food, supply, and labor costs by staying within budget and effectively utilizing the company’s spend-down sheet.
Qualifications
High School Diploma or GED/HSE required and a minimum of 1 of the following:
1-3 Years of Dining leadership experience in Senior Living;
Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM);
Similar national certification for food service management and safety from a nationally recognized certifying body
Associate's degree in Culinary Services or Hospitality
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Key Responsibilities
Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service.
Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets.
Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form.
Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed.
Control food, supply, and labor costs by staying within budget and effectively utilizing the company’s spend-down sheet.
Qualifications
High School Diploma or GED/HSE required and a minimum of 1 of the following:
1-3 Years of Dining leadership experience in Senior Living;
Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM);
Similar national certification for food service management and safety from a nationally recognized certifying body
Associate's degree in Culinary Services or Hospitality
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