Nutrition Services Director

Summary:

The Nutrition Services Director champions the mission of supporting the food security pillar of Southeastern Life Center by ensuring access to nutritious, equitable meals for those served and promoting sustainable food practices. This is a management position responsible for overseeing all aspects of the nutrition programs and operations, developing and implementing food solutions to support the delivery of a sound nutrition assistance food program that meets client needs. The Director is responsible for supporting healthy food solutions while maintaining program integrity and customer satisfaction.

Essential Duties and Responsibilities:

• Hiring, training, and disciplining employees, assigning duties, and scheduling staff hours
• Overseeing food preparation and kitchen operations, including food presentation
• Ordering food, beverages, equipment, and supplies, and inspecting them
• Ensuring compliance with Facility standards, health, and food safety regulations, maintaining proper sanitation.
• Collaborate with local food providers and farms to support the Southeastern Life Center's commitment to sustainable, community-based food security.
• Addressing complaints, providing excellent customer service, and reviewing client feedback
• Managing budgets
• Ensuring compliance with facility standards and safety and security rules
• Supervise the storage, handling, and distribution of food at the Life Center and all storage areas and freezers, ensuring inventory records are accurate and stock is rotated correctly.
• Develop and maintain delivery schedules, balancing resource availability and community needs.
• Overseeing all food services for outpatient/residential services.
• Implement initiatives that support the Southeastern Life Center’s food security pillar, such as meal programs for underserved populations and nutrition workshops.
• Develop and promote farm-to-table and local sourcing initiatives to enhance sustainability.
• Advocate for food equity by ensuring culturally appropriate and nutritionally balanced meals that align with the center’s goals.
• Other duties as assigned.

Supervisory Responsibilities:

This position oversees food services staff.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

• High school diploma, GED, or equivalent required.
• Requires at least 1 year of experience in a management position in food services.
• Previous experience as a cook in a similar setting, preferably in a residential facility or healthcare environment.
• Knowledge of sustainable food practices and community meal planning is a plus.
• Clear Healthcare Registry report.

Preferred:

• A culinary degree or relevant certification is preferred, demonstrating a strong foundation in cooking techniques and nutrition.
• Experience in cooking diabetic-friendly and nutritionally balanced meals is highly desirable.
• Two years food service cook experience. Preferred institutional food service experience.

Required Skills/Abilities

• Must be reliable and extremely trustworthy.
• In-depth knowledge of nutrition principles and dietary restrictions, particularly related to diabetic-friendly and balanced meals. Familiarity with farm-to-table concepts and sourcing local ingredients is a plus.
• Strong leadership and management skills to effectively oversee kitchen operations and lead a team of kitchen staff. Ability to train, motivate, and supervise employees.
• Excellent organizational and time management skills to plan menus, manage inventory, and ensure timely meal preparation and delivery.
• Effective communication skills to interact with residents, staff, and suppliers. Ability to listen to dietary needs and preferences, and effectively communicate and implement appropriate meal options.
• Must be a positive team player and have the ability to work harmoniously and effectively with staff, customers, contractors, suppliers/vendors, colleagues, and management
• Must have the ability to set and manage changing priorities and exhibit suitable time management and multi-tasking skills
• Thorough understanding of food safety regulations and practices, including proper food handling, storage, and sanitation procedures.
• Experience with computers and Microsoft Office, including the ability to learn, comprehend and utilize new computer programs.

Certificates, Licenses, Registrations

• Requires a valid ServSafe Food Handler Certification.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work is typically performed in an office environment, with a moderate noise level.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee is regularly required to stand, walk; use hands to finger, handle, or feel objects, tools, or controls; talk and hear; and taste and smell.
• The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl.
• The employee must be able to lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to drive and operate a personal vehicle safely and adhere to all applicable state and traffic laws.