Director of Food Services

Director of Food Services Gahanna, OH Job Details From $25.23 an hour 20 hours ago Qualifications Menu design Long term care experience Food safety management Operations management Certified Dietary Manager Food Safety Manager Certification Staff scheduling Mid-level State healthcare regulations High school diploma or GED Culinary Arts Kitchen cost control Team management Meal preparation Financial control management Hospitality Management Dietary department experience Workplace health and safety regulatory compliance Materials management in food and beverage Budget management in healthcare Food ordering 1 year Kitchen staff scheduling Equipment inventory management Associate's degree Leadership Procurement management Staffing management Quality resident care Operational budget management Full Job Description At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! 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