Food Service Director

Roman Eagle Rehabilitation and Health Care Center, Inc.•Danville, VA

33d•Onsite

About The Position

Roman Eagle is seeking an experienced and motivated Food Service Director to lead our Dietary Department in a long-term care environment. This position is responsible for overseeing all food service operations, ensuring compliance with regulatory requirements, maintaining high standards of food quality and sanitation, and providing leadership to dietary staff. The Food Service Director plays a key role in supporting resident satisfaction, nutritional care, and operational excellence.

Requirements

High school diploma or equivalent.
Completion of an approved Certified Dietary Manager (CDM) course.
Minimum of two years of related dietary management experience.
Strong leadership, communication, and organizational skills.
Basic computer proficiency and recordkeeping skills.

Nice To Haves

Experience in a skilled nursing facility, rehabilitation center, assisted living community, or other healthcare setting.
Knowledge of long-term care dietary regulations and survey requirements.
Experience with menu planning, budget management, and staff development.
ServSafe Manager Certification

Responsibilities

Direct and supervise all Dietary Department operations and personnel.
Recruit, schedule, train, evaluate, and coach dietary staff.
Ensure staffing coverage and maintain efficient department operations.
Develop and maintain departmental policies and procedures.
Assess resident dietary needs, food preferences, and nutritional requirements.
Maintain accurate nutritional assessments and dietary documentation.
Plan and oversee regular and therapeutic menus in coordination with the Registered Dietitian.
Monitor food quality, presentation, portion control, and meal service standards.
Conduct resident rounds and gather feedback regarding meal satisfaction.
Manage food purchasing, inventory, vendor relationships, and supply levels.
Review invoices and monitor food and supply expenditures.
Assist with budgeting and cost control initiatives.
Maintain compliance with sanitation, infection control, and food safety standards.
Conduct orientation, ongoing training, and departmental meetings.
Participate in Quality Assurance and interdisciplinary meetings as assigned.
Respond appropriately during emergencies in accordance with facility disaster preparedness procedures.
Promote a positive dining experience and excellent customer service for residents, staff, and visitors.