Food Service Director
Job Description
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.
Key Responsibilities: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
ServSafe 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
