Food Service Director

February 25, 2026

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Position Overview:
The Director of Food Service will be responsible for planning, organizing, and overseeing all aspects of the dining experience within the community. This includes menu development, food preparation, inventory management, staffing, and ensuring compliance with health and safety regulations. The ideal candidate will have experience in food service management, a passion for senior care, and the ability to create a positive, welcoming dining atmosphere for residents and staff.

Key Responsibilities:

Develop and implement a nutritious, resident-focused menu that meets dietary needs and preferences.
Supervise kitchen staff, including chefs, cooks, and dining room servers, ensuring proper training, workflow, and performance standards.
Maintain food safety and sanitation practices in compliance with local health department regulations.
Oversee the ordering and inventory of food supplies, ensuring cost-effective purchasing and minimizing waste.
Collaborate with residents, family members, and the healthcare team to address specific dietary needs or restrictions.
Manage dining room operations, ensuring an excellent dining experience for residents in a clean, safe, and friendly environment.
Develop and manage the food service budget, ensuring financial goals are met while maintaining high-quality service.
Monitor and evaluate food service performance, making adjustments as needed to improve efficiency, quality, and resident satisfaction.
Ensure that all dietary needs and special requests are addressed in a timely and compassionate manner.
Participate in staff meetings and provide input to improve the overall quality of life for residents.

Salary Pay: $50,000-$70,000 annually

Qualifications:

Bachelor's degree in Food Service Management, Culinary Arts, or related field preferred.
Minimum of 3 years of experience in food service management, preferably in a healthcare, senior living, or hospitality setting.
Strong leadership, communication, and interpersonal skills.
Knowledge of food safety regulations and best practices in kitchen operations.
Ability to manage multiple priorities and maintain a positive, efficient work environment.
Passion for serving seniors and enhancing their dining experience.
Certification in Food Safety (e.g., ServSafe) required.

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