Director of Food and Nutrition Services

Job Summary
Responsible for the daily operations of the foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

Responsibilities

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of foodservice personnel.
• Develop work schedules to ensure adequate staff to cover each shift.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.

Qualifications

• Proven experience in patient assessment and diagnostic evaluation within a healthcare or assisted living setting.
• Strong understanding of nutrition principles and dietary management practices.
• Previous leadership experience in a supervisory role within a dietary department is preferred.
• Excellent communication skills with the ability to provide effective health coaching.
• Knowledge of budgeting processes related to food service operations is an asset.
• Ability to work collaboratively with multidisciplinary teams to enhance resident care.
• Commitment to promoting a healthy lifestyle through proper nutrition.

This position offers an opportunity to make a significant impact on the health and well-being of residents through effective nutrition services.

I. STANDARD REQUIREMENTS

A) Certified Dietary Manager or Certified Foodservice Manager; or

B) Graduate of Dietary Manager’s Program or complete and graduate within 1 year from a Dietary Manager’s Program with a passing grade of C or higher earned and pass the CDM, CFPP exam within 90 days of completion; or

C) 2-year or 4-year degree in foodservice management, nutrition, or culinary arts and willingness to take and pass the CDM, CFPP exam within 90 days of hire; or

D) Has or is willing to obtain ServSafe Certification

E) Has or is willing to obtain the MN Certified Food Protection Manager Certificate

F) Prior experience in healthcare foodservice is preferred

Job Type: Full-time

Pay: $51,168.00 - $74,796.80 per year

Benefits:

• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Schedule:

• Day shift

Work Location: In person

Salary : $51,168 - $74,797