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The average salary range is between $ 55,000 and $ 60,000 year , with the average salary hovering around $ 57,500 year .
The average salary range is between $ 49,931 and $ 99,690 year , with the average salary hovering around $ 62,459 year .
Title: Food Service Director
Reports To: Executive Director
Primary Purpose
This position is part of the Operations Leadership Team responsible for the creation of resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and kitchen staff supervision.
Qualifications / Skills Needed
The successful candidate must have five (5) years of professional dietary experience. Preference given to candidates with certification or formal training in the culinary field. Food Service / Dietary experience in senior living or healthcare settings is desired. Kitchen staff supervision, menu planning, and inventory control experience is required. Knowledge of HACCP guidelines and the nutritional needs of the older adult is required. Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential. Occasional travel may be required.
Required Certification:
The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.
Duties include, but are not limited to:
General / Leadership
• Plan, prepare, and deliver all resident and employee meals, including special events.
• Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.
• Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.
• Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.
• Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.
• Plan and carry out special duties or projects assigned.
Staff Management
• Provide leadership, training, and direction to all food service staff members.
• Under the Executive Director’s guidance, direct and evaluate food service staff during the 90-day training period and annual review process.
• With Executive Director’s guidance, document associate counseling and disciplinary actions.
• Deliver Food Service and Kitchen Safety Training Programs for all food service staff members.
• Assist in identifying and supporting a designated backup certified Food Protection manager.
