JOB TITLE:
Director of Food & Nutrition Services
DEPARTMENT:
Food & Nutrition Services
JOB SUMMARY:
The Director of Food & Nutrition Services is responsible for leadership, management, and strategic direction of food service operations. This position oversees patient, resident, employee, visitor dining services while ensuring compliance with all federal, state, local, and regulatory requirements. The Director is responsible for operational excellence, financial performance, customer satisfaction, food quality, employee engagement, and regulatory compliance.
REPORTING RELATIONSHIPS
Supervises:
- Food Service Managers
- Chefs / Culinary Managers
- Dining Supervisors
- Dietary Supervisors
- Cooks
- Dietary Aides
- Food Service Staff
ESSENTIAL DUTIES AND RESPONSIBILITIES
Leadership & Department Management
- Provide overall leadership and direction for Food & Nutrition Services operations.
- Develop departmental goals, objectives, and performance standards.
- Recruit, hire, train, coach, and evaluate department staff.
- Foster a culture of accountability, teamwork, customer service, and continuous improvement.
- Maintain a visible leadership presence throughout dining operations.
- Conduct regular staff meetings and departmental training programs.
- Address employee performance concerns and administer corrective action when necessary.
Food Service Operations
- Direct all food production, meal service, catering, and dining operations.
- Ensure consistent delivery of high-quality meals and exceptional customer service.
- Monitor meal service processes to ensure accuracy, timeliness, and resident/patient satisfaction.
- Oversee tray line operations and dining room services.
- Ensure menus are executed according to established standards and nutritional requirements.
- Support special events, holiday meals, and community functions.
- Collaborate with clinical staff to ensure therapeutic diets and physician orders are followed.
Regulatory Compliance & Food Safety
- Ensure compliance with all applicable regulations including:
- New York State Department of Health
- CMS Regulations
- OSHA Standards
- Local Health Department Requirements
- HACCP Guidelines
- Food Code Standards
- Infection Prevention Protocols
- Maintain sanitation and food safety programs.
- Lead department readiness for surveys, inspections, and audits.
- Investigate and resolve food safety concerns.
- Ensure proper documentation and recordkeeping.
Resident, Patient & Customer Satisfaction
- Develop programs that enhance resident, patient, family, employee, and visitor dining experiences.
- Conduct routine rounds throughout dining areas.
- Respond promptly to concerns and service recovery opportunities.
- Monitor satisfaction survey results and implement improvement plans.
- Promote resident-centered and patient-centered dining initiatives.
- Collaborate with resident councils and interdisciplinary teams to improve dining services.
Financial & Budget Management
- Manage departmental operating budgets.
- Monitor labor, food, and supply costs.
- Implement cost control measures while maintaining service quality.
- Review financial reports and productivity metrics.
- Ensure responsible utilization of resources.
- Identify opportunities for operational efficiencies and cost savings.
Purchasing, Inventory & Vendor Management
- Oversee purchasing and inventory management systems.
- Maintain appropriate inventory levels while minimizing waste.
- Ensure product quality and cost-effectiveness.
- Conduct routine inventory audits and reconciliation activities.
Quality Improvement
- Develop and monitor departmental quality assurance programs.
- Analyze operational, financial, and satisfaction data.
- Lead continuous improvement initiatives.
- Implement best practices in healthcare food service management.
- Participate in organizational quality improvement activities.
Support
- Support emergency preparedness and disaster response activities.
- Participate in organizational committees and strategic initiatives.
- Collaborate with Nursing, Clinical Services, Human Resources, Environmental Services, Maintenance, and Administration to support organizational goals.
QUALIFICATIONS
Education
- Bachelor's Degree in Food Service Management, Hospitality Management, Culinary Arts, Nutrition, Business Administration, or related field preferred.
- Associate Degree with extensive healthcare food service experience may be considered.
Experience
- Minimum five (5) years of progressive food service leadership experience.
- Healthcare, long-term care, senior living, hospital, or multi-site dining experience preferred.
- Experience managing large teams and departmental budgets required.
Certifications
- Certified Dietary Manager (CDM) preferred.
- ServSafe Manager Certification required or obtained within six months of hire.
- Food Protection Manager Certification as required by state regulations.
KNOWLEDGE, SKILLS & ABILITIES
- Knowledge of healthcare food service regulations and compliance requirements.
- Strong leadership and employee development skills.
- Budgeting and financial management experience.
- Knowledge of food production systems and therapeutic diets.
- Excellent communication and interpersonal skills.
- Strong customer service orientation.
- Ability to manage multiple priorities in a fast-paced environment.
- Proficiency with food service management software and Microsoft Office applications.
Pay: $85,000.00 - $95,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Life insurance
- Paid orientation
- Paid time off
- Vision insurance
Work Location: In person
