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About the Role

The Food Service Director manages facility operations in alignment with Company objectives, standards, and policies to ensure optimal service delivery as per the Client Service Agreement. This role is responsible for maintaining strong public relations with clients and guests.

Responsibilities

• Perform daily cost monitoring to ensure adherence to budgeting guidelines and provide corrective action information to the District Manager.
• Determine and log all meals served, providing monthly totals to the District Manager.
• Construct sample plates with cooks for each meal, tasting all menu items, completing menu evaluations, and recording food temperatures.
• Inspect trays for food presentation, garnish, portion control, and accuracy.
• Inspect storage areas for organization and signs of theft.
• Complete sanitation inspections of the kitchen, cafeteria, and dining room.
• Check temperatures of all freezers and refrigerators.
• Ensure the Manager's Log is completed accurately, summarizing the food operation of each shift.
• Complete nourishment and supplement requisition forms, ensuring correct ordering and restocking procedures.
• Review food production for all meals, ensuring cooks understand and follow recipes.
• Visit patients after trayline completion to solicit comments and solve problems.
• Conduct employee meetings regarding problems, goals, and progress, posting minutes.
• Conduct production meetings with cooks to review the next day's menu and required inventory.
• Complete the weekly Purchase Summary for the Director of Purchasing, providing cost monitoring details.
• Complete bi-monthly tasks including mid-month inventory, Mid-month Flash Report, and Mid-month Operating Report.
• Complete the month-end package, including Operating Report, Purchase Summary, Inventory Summary, Manager's Monthly Summary, Flash Report, and Record of Meals.
• Participate in and contribute to department head meetings as required.
• Ensure all sanitation and safety guidelines are followed as defined in the Company's Policy and Procedures Manual.
• Manage the client facility in accordance with the client's philosophy and policies, complying with personnel policies.
• Conduct new employee orientations and in-service training for existing employees as needed.
• Maintain positive public relations with patients by offering greetings, seeking feedback, providing special presentations, and recognizing events.
• Maintain the facility to meet or exceed Federal and State regulations.
• Recommend policy or operational changes to the client for regulatory compliance and request necessary equipment repairs or replacements.
• Develop the annual facility operating budget and manage revenue and expenses within guidelines, reviewing financial results quarterly with the client.
• Remain flexible in assuming new responsibilities and exhibit a willingness-to-learn attitude.
• Hold a monthly special event in addition to regular holiday events.
• Maintain the security of the office, inventory, and cash receipts.

Requirements

• High school diploma or GED required.
• Associate's degree in Food Service Management, Hospitality Management, Culinary Arts, Nutrition, or a related field preferred.
• Bachelor's degree strongly preferred for larger multi-level CCRCs.
• Current ServSafe Food Protection Manager Certification (or ability to obtain within 90 days).
• Current knowledge of federal, state, and local health department regulations.
• 5+ years of progressive food service management experience.
• 3+ years supervising large food service teams.
• Previous experience in senior living, skilled nursing, hospital food service, or CCRC/Life Plan Community (preferred).
• Experience managing multiple dining venues and therapeutic diets.
• Proven responsibility for departmental budgets, labor management, and food cost control.
• Knowledge of Centers for Medicare & Medicaid Services regulations.
• Knowledge of State Department of Health regulations.
• Knowledge of HACCP principles.
• Knowledge of food safety and sanitation standards.
• Knowledge of modified and therapeutic diets.
• Knowledge of infection prevention practices.
• Knowledge of resident rights and dining standards.
• Strong leadership and team development abilities.
• Hiring, coaching, scheduling, and performance management skills.
• Conflict resolution skills.
• Excellent customer service and resident engagement skills.
• Ability to lead interdisciplinary teams.
• Change management experience.
• Budget development and accountability.
• Labor management skills.
• Food cost management skills.
• Purchasing and inventory control skills.
• Vendor negotiations skills.
• Productivity analysis skills (Meals Per Labor Hour, labor %, food cost %).
• Overtime reduction strategies.
• Menu planning skills.
• Production management skills.
• Quality assurance skills.
• Catering and special events skills.
• Dining room operations skills.
• Emergency preparedness skills.
• Kitchen equipment management skills.
• Survey readiness skills.
• Experience with electronic menu systems.
• Experience with inventory software.
• Experience with payroll/timekeeping systems.
• Experience with Microsoft Excel, Word, and Outlook.
• Experience with electronic health records and diet management software.
• Ability to stand and walk for extended periods.
• Ability to lift up to 40-50 pounds.
• Ability to work evenings, weekends, and holidays as operational needs require.
• Ability to respond to emergencies and survey visits.
• Demonstrate resident-centered hospitality.
• Demonstrate strong culinary and operational knowledge.
• Demonstrate financial accountability.
• Demonstrate regulatory compliance.
• Demonstrate staff engagement and retention.
• Demonstrate continuous quality improvement.
• Demonstrate effective communication with residents, families, and leadership.
• Demonstrate commitment to delivering a restaurant-quality dining experience while meeting healthcare standards.

Skills

• Food Service Management
• Hospitality Management
• Culinary Arts
• Nutrition
• ServSafe Food Protection Manager Certification
• Federal, state, and local health department regulations
• Progressive food service management
• Supervising large food service teams
• Senior living operations
• Skilled nursing operations
• Hospital food service
• CCRC or Life Plan Community operations
• Managing multiple dining venues
• Therapeutic diets
• Departmental budgets
• Labor management
• Food cost control
• CMS regulations
• State Department of Health regulations
• HACCP principles
• Food safety
• Sanitation standards
• Modified and therapeutic diets
• Infection prevention
• Resident rights
• Dining standards
• Leadership
• Team development
• Hiring
• Coaching
• Scheduling
• Performance management
• Conflict resolution
• Customer service
• Resident engagement
• Interdisciplinary team leadership
• Change management
• Budget development
• Accountability
• Purchasing
• Inventory control
• Vendor negotiations
• Productivity analysis
• Overtime reduction
• Menu planning
• Production management
• Quality assurance
• Catering
• Special events
• Dining room operations
• Emergency preparedness
• Kitchen equipment management
• Survey readiness
• Electronic menu systems
• Inventory software
• Payroll/timekeeping systems
• Microsoft Excel
• Microsoft Word
• Microsoft Outlook
• Electronic health records
• Diet management software
• ServSafe Food Protection Manager
• Certified Dietary Manager (CDM, CFPP)
• Certified Food Protection Professional
• Certified Executive Chef
• Registered Dietitian collaboration
• Resident-centered hospitality
• Culinary knowledge
• Operational knowledge
• Financial accountability
• Regulatory compliance
• Staff engagement
• Staff retention
• Continuous quality improvement
• Effective communication

Location

• Goshen, NY 10924

Work Type

• Full-time

Experience Level

• 5+ years of progressive food service management experience
• 3+ years supervising large food service teams

Education Level

• High school diploma or GED
• Associate's degree in Food Service Management, Hospitality Management, Culinary Arts, Nutrition, or a related field
• Bachelor's degree

Salary/Compensations

• $80,000.00 - $90,000.00 Salary/year

About the Company

• The Company's Mission Statement is providing "Nutritious Food, Expert Management, Superior Service".