Food Service Director Dwyer Home at Fairing Way South Weymouth, MA Job Details Full-time $70,000 - $85,000 a year 11 hours ago Benefits Health savings account Disability insurance Health insurance Dental insurance Flexible spending account Paid time off Vision insurance 401(k) matching Employee discount Paid orientation Life insurance Retirement plan Pet insurance Qualifications Vendor relationship building Customer communication Teamwork Long term care experience Operations management ServSafe Supervising experience Managing kitchen staff Quality audits Full Job Description About Dwyer Home Dwyer Home is a 5-Star, 50-bed skilled nursing and rehabilitation community located at Union Point in South Weymouth, Massachusetts. Dwyer Home is part of William B. Rice Eventide Home, Inc., a nonprofit senior living and healthcare organization that also operates Fairing Way Independent Living and Wingspan Outpatient Rehabilitation. We are proud of our commitment to quality, resident-centered care and operational excellence. Dwyer Home has achieved deficiency-free Massachusetts Department of Public Health surveys for two consecutive years. We are seeking an experienced, hands-on Food Service Director / Director of Dining Services to lead all aspects of Dwyer Home's dining and food service operations. Position Summary The Food Service Director is responsible for the overall leadership, management, regulatory compliance, quality, and daily operation of Dwyer Home's Food and Nutrition Services Department. This position requires a leader who understands that dining is an important part of both the clinical care and quality-of-life experience of our residents. The Director will oversee food preparation and service, staffing, scheduling, purchasing, inventory, sanitation, food safety, regulatory compliance, budgeting, menu execution, resident satisfaction, and departmental performance. The successful candidate will be highly visible within the operation and comfortable working directly with culinary staff, residents, nursing leadership, administration, vendors, and other members of the interdisciplinary team. Key Responsibilities Department Leadership & Operations Direct the day-to-day operation of the Food and Nutrition Services Department. Recruit, train, supervise, schedule, coach, and evaluate dietary and culinary staff. Maintain appropriate staffing levels while effectively managing overtime and labor costs. Establish clear expectations for performance, attendance, sanitation, customer service, and professionalism. Maintain consistent supervisory presence during meal preparation and service. Ensure appropriate coverage for weekends, holidays, vacations, and call-outs. Promote a positive, accountable, team-oriented work environment. Resident Dining Experience Ensure meals are attractive, appetizing, properly prepared, and served at appropriate temperatures. Maintain a strong focus on resident satisfaction and hospitality. Routinely interact with residents to obtain feedback regarding meals, menus, preferences, and dining services. Respond promptly and professionally to resident and family concerns. Work collaboratively with Activities, Nursing and Administration to support special events, celebrations and resident programs. Continually identify opportunities to improve the overall dining experience. Clinical & Skilled Nursing Requirements Work closely with Nursing, clinical staff and other members of the interdisciplinary team to ensure resident nutritional and dietary needs are met. Ensure accurate preparation and service of physician-ordered and clinically appropriate diets. Maintain appropriate systems for therapeutic diets, texture-modified diets, allergies, food preferences and other dietary requirements. Ensure appropriate processes are followed for resident meal changes, admissions, discharges and changes in condition. Participate in resident care planning and interdisciplinary processes as appropriate to the position and applicable requirements. Coordinate with the facility's Registered Dietitian and clinical leadership. Food Safety & Regulatory Compliance Maintain strict compliance with applicable federal, state and local requirements governing skilled nursing food and nutrition services. Ensure compliance with Massachusetts Department of Public Health requirements and applicable CMS requirements. Maintain the department in a state of continuous survey readiness. Ensure proper food storage, preparation, holding, service and disposal procedures. Maintain required temperature logs, sanitation records and other food-safety documentation. Ensure refrigerators, freezers, dry storage areas, kitchens, equipment and food preparation areas are maintained appropriately. Establish and enforce effective cleaning and sanitation schedules. Maintain appropriate infection prevention practices within the department. Immediately investigate and address food-safety or sanitation concerns. Develop and implement corrective action when deficiencies are identified. Menus & Food Quality Work with the Registered Dietitian and clinical team to ensure menus meet applicable nutritional and regulatory requirements. Oversee menu implementation and ensure meals are prepared according to established recipes and standards. Maintain appropriate substitutions when menu items are unavailable. Monitor food quality, presentation, portion size and consistency. Incorporate resident preferences and seasonal menu opportunities whenever practical. Minimize food waste while maintaining quality and appropriate availability. Purchasing, Inventory & Financial Management Manage food, beverage, supply and equipment purchasing. Maintain appropriate inventory levels and controls. Monitor food costs, supply expenses and departmental labor. Review invoices and purchasing activity for accuracy. Establish effective relationships with vendors while ensuring competitive pricing and service. Minimize unnecessary waste, spoilage and over-ordering. Assist Administration and Finance with development and management of the department's annual operating budget. Monitor actual performance against budget and address significant variances. Quality Assurance Participate in the facility's Quality Assurance and Performance Improvement activities as appropriate. Conduct routine departmental audits. Track and address resident concerns and dining satisfaction. Develop corrective action plans when needed. Maintain organized documentation demonstrating ongoing compliance and departmental oversight. Work collaboratively with the Administrator, Director of Nursing and other department leaders to support Dwyer Home's overall quality objectives. Qualifications Previous food service leadership experience required. Experience in a skilled nursing facility, long-term care, senior living, healthcare, hospital or comparable regulated food service environment strongly preferred. Certified Dietary Manager (CDM) credential preferred. Candidates must meet all applicable federal and Massachusetts requirements for the position. ServSafe certification required or ability to obtain within an established timeframe. Knowledge of food safety, sanitation and infection prevention standards. Knowledge of therapeutic and texture-modified diets strongly preferred. Demonstrated experience supervising and scheduling employees. Strong understanding of purchasing, inventory control and food/labor cost management. Strong organizational, communication and leadership skills. Ability to work collaboratively with clinical and operational leadership. Ability to appropriately address employee performance and maintain departmental accountability. Must be comfortable working in a hands-on leadership environment. What We Are Looking For We are looking for more than someone who can simply manage a kitchen. The ideal candidate is a visible, engaged leader who takes ownership of the department, develops employees, maintains high standards, communicates effectively and understands the importance of food service within a skilled nursing environment. The successful candidate will balance four equally important priorities: resident satisfaction, food quality, regulatory compliance and responsible financial management. This individual should be comfortable walking into the kitchen, identifying an issue and addressing it immediately while also having the leadership and administrative skills necessary to effectively manage staffing, budgets, purchasing, compliance and long-term departmental improvement. Schedule Full-time leadership position. The Food Service Director is expected to maintain a schedule that provides appropriate leadership coverage of the department, including periodic early mornings, evenings, weekends and holidays as operational needs require. Compensation & Benefits Competitive salary commensurate with experience and qualifications. William B. Rice Eventide Home, Inc. offers a comprehensive employee benefits package for eligible employees. Why Dwyer Home? Dwyer Home offers an opportunity to lead dining services in a small, resident-focused skilled nursing and rehabilitation setting where department leaders are visible, accessible and directly involved in the success of the organization. Our size allows the Food Service Director to know our residents, work closely with senior leadership and have a meaningful impact on both resident experience and the overall operation of the facility. Dwyer Home is an Equal Opportunity Employer. Qualified candidates are encouraged to apply with a resume outlining relevant food service leadership and healthcare or senior living experience.

Pay:

$70,000.00 - $85,000.00 per year

Benefits:

401(k) matching Dental insurance Disability insurance Employee discount Flexible spending account Health insurance Health savings account Life insurance Paid orientation Paid time off Pet insurance Retirement plan Vision insurance

Work Location:

In person