0000 Facility - Director Food and Nutritional Services

Acadia•Conway, AR

19h

About The Position

Responsible for the daily operation of departments that prepare and serve food and beverages. Provides operational direction and information needed to determine policies related to nutritional care for persons receiving services. The role manages staff and department operations, ensures menus are nutritionally adequate, oversees food safety and supply quality, and manages departmental policies, budgets, documentation, and costs. The position also directs food service managers or supervisors and supports special meals and departmental cleaning.

Requirements

High school diploma or equivalent required.
Six or more years of experience in a food services role required.
Four or more years of supervisory experience in food services required.
ServSafe Certification or similar food safety certification, where required by the state and facility.
Completion of required coursework and a passing score on the Certified Dietary Manager examination, or active pursuit of the license or certification, where required by the state and facility.

Nice To Haves

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

Responsibilities

Manage staff, including hiring, development, training, performance management, and communication, to support effective and efficient department operations.
Provide staff orientation, training, and evaluation according to facility policies and standards.
Understand department policies and their impact on daily operations.
Ensure menus served are nutritionally adequate and well received.
Identify and report problems implementing care plans or special diet orders to the dietitian.
Establish or revise dietary policies and menus, independently or with the dietitian.
Determine departmental budget requirements and review or approve expenditures.
Establish departmental policies and procedures.
Observe and analyze work processes to improve operational efficiency.
Check the quality and quantity of supplies received and follow up on discrepancies.
Inspect incoming food and supplies for quality, quantity, and price, and direct storage of received goods or equipment.
Manage departmental documentation and costs.
Supervise the use of standardized recipes in food preparation.
Plan and assist with preparation of special meals for events.
Direct and assist with departmental cleaning not performed by housekeeping.
Provide direction and supervision to managers or supervisors responsible for assisting with food service support.
Perform other functions and tasks as assigned.