The Food Service Director is responsible for providing strategic leadership and administrative oversight of the dietary services department in a long-term care facility. This position ensures the delivery of safe, nutritious, and high-quality meals while maintaining compliance with all federal, state, and local regulations. The Food Service Director oversees departmental budgeting, staffing, regulatory compliance, quality assurance, and operational performance while collaborating with the Registered Dietitian, Administrator, and interdisciplinary care team to promote resident satisfaction and exceptional dining services. The Director supervises the Food Service Manager and is accountable for the overall success of the dietary department.

Key Responsibilities:

Leadership & Management:

Direct and oversee all dietary department operations. Supervise the Food Service Manager and provide leadership to dietary staff. Recruit, hire, coach, evaluate, and develop management and supervisory personnel. Develop and implement departmental policies, procedures, and performance standards. Promote a positive culture of teamwork, accountability, and continuous improvement. Ensure appropriate staffing levels and succession planning.

Resident-Centered Care & Nutrition:

Collaborate with the Registered Dietitian to ensure menus meet nutritional standards, therapeutic diets, and resident preferences. Support person-centered dining initiatives that enhance the resident experience. Monitor resident satisfaction and address concerns related to dietary services. Participate in interdisciplinary meetings to improve resident outcomes.

Regulatory Compliance & Safety:

Ensure compliance with CMS, Department of Health (DOH), OSHA, HACCP, and local health department regulations. Lead departmental preparation for surveys, inspections, and audits. Ensure staff receive ongoing education regarding food safety and infection control. Maintain departmental policies, documentation, and regulatory compliance records.

Operations & Budget Management:

Develop and manage the department's operating budget. Oversee purchasing, vendor contracts, inventory management, and cost controls. Monitor labor, food, and supply costs while maintaining quality standards. Ensure kitchen equipment is properly maintained and replaced as necessary.

Quality Assurance & Continuous Improvement:

Lead quality assurance and performance improvement initiatives. Monitor departmental performance indicators and resident satisfaction scores. Implement corrective action plans and operational improvements. Stay current with industry trends, regulatory updates, and best practices. Collaborate with facility leadership to support organizational goals.

Job Type:

Full-time Pay:

From $60,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Life insurance Paid time off Vision insurance

Work Location:

In person