Food Service Director (FSD)

Responsibilities: Oversee daily dietary operations, including food preparation, meal service, sanitation, and staffing. Supervise dietary staff, including scheduling, training, and performance management. Ensure meals meet resident preferences, physician orders, and prescribed therapeutic diets. Maintain compliance with federal, state, and local food safety, sanitation, and long-term care regulations. Collaborate with nursing, clinical, and administrative teams to support resident nutrition and satisfaction. Manage food inventory, purchasing, ordering, budgeting, and cost control. Maintain clean, safe, organized, and inspection‐ready kitchen and dining areas. Address resident concerns and promote a positive dining experience.

Qualifications: Previous food service management experience required. Experience in a nursing home, skilled nursing facility, long‐term care, healthcare, or a similar setting preferred. Knowledge of food safety, sanitation, and therapeutic diets. Strong leadership, communication, and organizational skills. Ability to manage staff, schedules, inventory, and daily operations. ServSafe certification or an equivalent food safety certification preferred.