Food Service Director

About the Role

The Food Service Director oversees and initiates duties related to food service while supervising staff. They ensure compliance with all regulatory requirements and health standards, maintain quality food service within budget, and help create a positive physical and social environment for residents. • Supervise and delegate responsibilities to food service staff • Create and manage work schedules for food service staff • Complete performance evaluations per company schedule • Interview, select, and train food service team members • Manage team member relations, including coaching, mentoring, discipline, and grievance handling • Maintain a safe and sanitary environment and ensure compliance with health inspection regulations • Monitor and control the budget, preparing spend‑down sheets to avoid overruns • Participate in management duties such as on‑duty coverage, community presentations, staff meetings, and marketing events • Determine and order food, supplies, and equipment • Record and supervise storage of incoming food and supplies • Maintain kitchenware and equipment • Plan meals with the dietician, ensuring portion control and special diet requirements • Prepare meals according to menus and ensure availability of foods and supplies for subsequent meals • Prepare and distribute menus and keep required dietary records • Supervise and participate in cleaning duties • Meet with residents to gather menu suggestions or address complaints • Assist coworkers with other duties as needed

Key Responsibilities

• ▸schedule management
• ▸staff supervision
• ▸budget control
• ▸regulatory compliance
• ▸menu planning
• ▸inventory management

What You Bring

• High School diploma or equivalent required • Culinary arts degree preferred • 3‑5 years experience in healthcare, hospitality, or service environment preferred • CPR and First‑Aid certifications (or obtain) and Serv‑Safe certification required • Ability to work safely in a resident‑care environment • Ability to relate positively to residents, families, team members, and vendors • Ability to manage team processes and promote a collaborative team environment

Requirements

• ▸high school
• ▸culinary degree
• ▸3‑5 yrs
• ▸cpr
• ▸first aid
• ▸serv‑safe

Work Environment

Onsite