Dietary Services Director

Director of Dietary Services –
The Director of Dietary Services oversees all dining operations, including meal preparation, service, sanitation, and regulatory compliance. This role is responsible for planning, preparing, and serving regular, modified-consistency, and therapeutic diets using the corporate menu program, while ensuring high-quality dining experiences and adherence to internal standards and government regulations.

Responsibilities

Nutritional Support & Resident Care

• Conduct routine nutritional screenings, including food/fluid intake and preference assessments.

• Perform nutritional screens for dietitian review and calculate nutritive intake within scope.

• Identify nutrition concerns and make appropriate referrals.

• Implement physician diet orders and therapeutic diet plans with appropriate modifications.

• Utilize standard nutrition procedures consistently.

• Document nutritional screening data in medical records; review intake records; complete visual meal rounds.

• Participate in care conferences and provide basic nutritional education to residents/patients.

Food Service Operations

• Establish and maintain standards for food preparation and service.

• Supervise preparation and delivery of modified consistency and therapeutic diets.

• Ensure a sanitary food service environment, maintaining safe food handling in all phases.

• Oversee purchasing, receiving, and storage of food products according to sanitation and quality standards.

• Manage chemical storage and ensure safe use of cleaning agents.

• Coordinate equipment use, maintenance, and repairs.

Leadership & Administrative Duties

• Develop work schedules, cleaning schedules, and job assignments.

• Lead departmental meetings and conduct in‑service training.

• Interview, hire, train, and evaluate dietary staff.

• Manage departmental budget and operate within approved financial parameters.

Qualifications

• Registered Dietitian (RD).

• Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).

• Current ServSafe certification.

• Strong background in country club or 5‑star dining settings.

• Minimum of three (3) years of healthcare-related experience.

• Minimum of two (2) years of management/supervisory experience.

Supervisory Responsibilities
Direct supervision of all dietary department staff.

Work Environment

• Exposure to extreme temperatures (hot kitchens and walk‑in freezers).

• Possible exposure to dirt, dust, fumes, smoke, and unpleasant odors.

• Work includes sharp utensils, hot surfaces, and wet floors.

• Frequent loud noise levels.

• Must meet deadlines with significant time constraints.

Physical Requirements

• Required vision abilities: close vision, depth perception, peripheral vision, and color vision.

• Frequent standing, walking, sitting, handling objects, reaching, climbing stairs, talking, and hearing.

• Occasional lifting/moving of up to 50 pounds.

We are an Equal Opportunity Employer.

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Compliance notice (Florida): This position requires background screening through the Florida Clearinghouse. For more information, visit: info.flclearinghouse.com. This URL is provided to meet state posting requirements.