Food Service Director

Department: Dietary Services
Reports To: Administrator / Executive Director

The Food Service Director (FSD) is responsible for the overall management, planning, and coordination of the dietary department within the nursing home. This role ensures that all residents receive nutritious, well-balanced meals that meet their medical, cultural, and personal preferences, while maintaining compliance with all federal, state, and local regulations.

Department Leadership & Operations:

• Oversee daily operations of the dietary department, including food preparation, service, and sanitation

• Supervise, train, and evaluate dietary staff, including cooks, aides, and support personnel

• Develop staff schedules to ensure adequate coverage for all shifts

Nutritional & Clinical Coordination:

• Collaborate with the Registered Dietitian to ensure all menus meet residents’ dietary needs and physician orders

• Ensure therapeutic diets (e.g., diabetic, low sodium, pureed) are prepared and served accurately

• Participate in care plan meetings and interdisciplinary team discussions as needed

Menu Planning & Food Quality:

• Plan and approve menus that meet regulatory requirements and resident preferences

• Ensure meals are appealing, properly portioned, and served at appropriate temperatures

• Incorporate resident feedback to improve meal satisfaction

Regulatory Compliance:

• Maintain compliance with all applicable regulations, including CMS, state health department, and local sanitation standards

• Ensure proper food safety practices, including storage, labeling, and infection control procedures

• Prepare for and participate in surveys and inspections

Budgeting & Inventory Management:

• Manage departmental budget, including food, supplies, and labor costs

• Order food and supplies while maintaining appropriate inventory levels

• Minimize waste and control costs without compromising quality

Resident

Experience:

• Conduct regular resident rounds to gather feedback on meal quality and service

• Address and resolve dietary-related concerns or complaints promptly

• Promote a welcoming dining environment that enhances quality of life

• Bachelor’s degree in Food Service Management, Nutrition, or related field preferred

• Certified Dietary Manager (CDM) certification required or willingness to obtain

• Serv Safe Certification required

• Minimum of 2-3 years of dietary management experience in a healthcare or long-term care setting

• Strong knowledge of therapeutic diets and food safety regulations

• Excellent leadership, communication, and organizational skills