Director Food and Nutritional Services

Acadia Healthcare•Council Bluffs, IA

About The Position

Acadia Healthcare is a leading provider of behavioral healthcare services across the United States. Acadia operates a growing network of 253 plus behavioral healthcare facilities with approximately 11,200 beds in 38 states and Puerto Rico. With more than 23,500 employees serving approximately 75,000 patients daily, Acadia is the largest stand-alone behavioral health company in the U.S. Acadia Healthcare’s purpose is to Lead Care With Light and our mission is to be a world-class organization that sets the standard for excellence in the treatment of mental health and addiction concerns. We strive to maintain our standing as a thought leader in the behavioral healthcare industry, providing treatment that is synonymous with compassion and innovation. Director of Food & Nutritional Services - Methodist Jennie Edmundson Behavioral Health Hospital We are looking for our Director of Food & Nutritional Services at Methodist Jennie Edmundson Behavioral Health Hospital. Methodist Health System, the region’s most established not-for-profit provider, has partnered with Acadia Healthcare, the nation’s largest standalone behavioral health company, to open a new 96-bed inpatient behavioral health hospital in Council Bluffs, Iowa. This marks Acadia’s first acute psychiatric facility in Iowa, expanding much-needed access to behavioral health services across Southwest Iowa and the Greater Omaha area. Just minutes from downtown Omaha, Council Bluffs blends small-town charm with city convenience—offering affordable living, great schools, and a strong sense of community—making it an ideal location for this important new facility. Scheduled to open in June 2026, Methodist Jennie Edmundson Behavioral Health Hospital will offer a full continuum of inpatient and outpatient care for adults, seniors, and youth, including programs for mood disorders, dual diagnosis, geriatric psychiatry, child & adolescent care, PHP/IOP, and ECT. The facility will play a vital role in addressing the region’s significant behavioral health bed shortage. What would you do in this role? Responsible for the daily operation of department(s) that prepare and serve food and beverages. Provide operational direction and information needed to determine policies related to nutritional care for person(s) receiving services.

Requirements

High school diploma or equivalent required.
Six or more years’ experience in food services role with four or more years’ experience in a supervisory capacity in food services required.
ServSafe Certification or similar food safety certification, where required by the state and facility.
Required completion of the coursework and a passing score on the examination for Certified Dietary Manager or be in the active pursuit of license/certification, where required by the state and facility.

Nice To Haves

Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.

Responsibilities

Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
Provide orientation, training and evaluation of staff per facility policies and standards.
Understand policies and their impact on the daily operation of the department.
Ensure menus served are nutritionally adequate and well received.
Identify and report to the dietitian any problems in the implementation of the care plan/special diet orders.
Responsible for or may assist dietitian with establishing or revising dietary policies and menu.
Determine budget requirements for the department and review/approve expenditures.
Establish policies and procedures for the department.
Observe and analyze work processes to improve efficiency of operations.
Check quality and quantity of supplies received and following up on any discrepancies.
Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
Responsible for documentation and cost management.
Supervise the use of standardized recipes for food preparation.
Plan and assist in prep of special meals for events.
Direct and assist with departmental cleaning not performed by housekeeping.
Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.
Perform other functions and tasks as assigned.