Food Service Director

Optalis•Muskegon, MI

6d•Onsite

About The Position

A Dietary Manager is responsible for planning, organizing, and supervising food service programs to ensure meals are nutritious, safe, cost-effective, and meet regulatory standards. They often work closely with dietitians, healthcare staff, and kitchen personnel.

Requirements

Knowledge of nutrition and food safety standards
Leadership and team management
Organization and multitasking
Budgeting and cost control
Communication and customer service
High school diploma or equivalent (minimum)
Experience in food service, hospitality, or healthcare settings
Knowledge of dietary regulations (especially in long-term care)

Nice To Haves

Certification often preferred or required (e.g., Certified Dietary Manager – CDM)

Responsibilities

Plan and oversee daily meal preparation and service
Ensure food quality, portion control, and presentation
Maintain cleanliness and sanitation standards in the kitchen
Develop menus that meet nutritional guidelines and special dietary needs
Work with registered dietitians for therapeutic diets (e.g., diabetic, low-sodium)
Accommodate allergies and cultural or religious dietary requirements
Hire, train, and schedule kitchen and dietary staff
Monitor employee performance and enforce safety procedures
Provide ongoing training on food safety and service standards
Ensure compliance with local, state, and federal regulations (e.g., food safety laws)
Conduct regular inspections and audits
Implement food safety practices (HACCP guidelines, sanitation protocols)
Manage food and supply budgets
Order and track inventory to minimize waste
Negotiate with vendors and control costs
Visit patients or residents to ensure satisfaction with meals
Adjust meal plans based on feedback and medical needs
Coordinate meal delivery schedules