Food and Beverage Director

Weston County Health Services•Newcastle, WY

About The Position

Are you a compassionate leader who believes great food is a key part of great care? Weston County Health Services is seeking a Food & Beverage Director to lead our dietary operations with excellence, creativity, and heart. As our Food & Beverage Director, you’ll oversee all aspects of food and nutrition services, ensuring that patients, staff, and visitors receive safe, high‑quality, and nourishing meals every day. This is a hands-on leadership role that blends operations, compliance, staff development, and collaboration across the care team. You’ll maintain full regulatory readiness, drive high standards of food safety and sanitation, and support patient-centered dining experiences that enhance quality of life.

Requirements

Associate’s degree or higher in Food Service Management, Hospitality Management, Nutrition, or another related field.
3-5 years of progressive food service leadership experience.
Certified Food Protection Manager (CFPM): SERV Safe Food Protection Manager, NRFSP, or equivalent.
Demonstrated experience with regulatory compliance and food safety standards.
Strong understanding of healthcare food service regulations.
Ability to lead in a highly regulated, patient focused environment.
Strong communication, leadership, and conflict resolution skills.
Ability to balance patient satisfaction, safety, and operational efficiency.
Ability to stand for extended periods.
Ability to lift to 40 pounds.
Work may include early mornings, evenings, weekends, and holidays.
Occasional after-hours calls may occur.

Nice To Haves

Bachelor’s degree in healthcare or food service administration.
Certified Dietary Manager (CDM) or Certified Healthcare Foodservice Professional (CHFP)
Experience in a hospital or long-term care setting.
Experience in a critical access hospital and/or rural health clinic setting.

Responsibilities

Lead daily food service operations, including patient meals, cafeteria, catering, and special dietary needs.
Supervise, coach, and develop dietary staff, including scheduling and performance management.
Ensure patient satisfaction, while balancing quality, efficiency, and cost control.
Collaborate with nursing, clinical nutrition, infection prevention, and leadership teams.
Maintain full compliance with CMS conditions of participation, Wyoming department of health and food safety regulations, FDA food code (as adopted by Wyoming).
Ensure proper documentation of therapeutic diets and meal substitutions.
Participate in care-plan meetings, as appropriate.
Keep accurate logs for temperatures, sanitation, cleaning schedules, and corrective actions.
Maintain constant survey readiness for state and federal regulations.
Lead food safety, sanitation, and infection prevention practices.
Prepare for and manage regulatory surveys, audits, and inspections.
Oversee menu planning and therapeutic diets in collaboration with dietitians.
Ensure proper food handling, storage, preparation, temperature control, and infection controls.
Support liberalized diets where clinically appropriate to enhance quality of life.
Maintain accurate documentation related to food safety, sanitation, and dietary compliance.
Manage departmental budgets, inventory, purchasing, and vendor relationships.
Monitor food costs, labor productivity, and waste reduction initiatives.
Implement process improvements aligned with organizational goals.
Performs other duties, as assigned.