Director of Food and Nutrition

Bertram Nursing & Rehabilitation Center•Bertram, TX

About The Position

The Director of Food and Nutrition leads the Food and Nutrition Services Department, maintaining dietary compliance, food safety, quality, and service standards. The role oversees food and equipment handling to prevent contamination, improve quality, and control costs, and supports resident satisfaction by identifying food preferences and special dietary needs. The director maintains resident diet cards and departmental records, completes annual and quarterly assessments with dietitian input as needed, and leads department staffing and operations. The position also provides monthly orientation and in-service training for dietary staff.

Requirements

Current certification or licensure as required by the state.
Ability to ensure food products are prepared according to menus and standardized recipes.
Ability to effectively procure and store food and supplies.
Ability to plan menus for staff meals and special functions as directed by the Administrator.
Ability to supervise and manage the daily operations of the Food and Nutrition Services Department.
Trustworthiness, reliable attendance, effective multitasking, and a professional, cooperative demeanor.

Responsibilities

Maintain high standards in dietary compliance, food safety, and service excellence.
Ensure proper handling and utilization of food and equipment to prevent contamination, improve quality, and minimize costs.
Conduct initial resident interviews to determine food preferences and special dietary needs.
Update and maintain current resident diet cards and keep department records organized and secure.
Complete annual and quarterly assessments, with dietitian input as needed.
Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees.
Supervise, schedule, and coordinate staff work in the Food and Nutrition Department.
Conduct monthly in-service and orientation programs for dietary staff.
Ensure quality food products are prepared according to menus and standardized recipes.
Procure and store food and supplies effectively.
Plan menus for staff meals and special functions as directed by the Administrator.
Supervise and manage the daily operations of the Food and Nutrition Services Department.