Job Summary

Essential Responsibilities

Dining Services & Resident Satisfaction

• Develop and maintain menus that accommodate resident dietary needs, preferences, and special diet requirements in collaboration with the Registered Dietitian.
• Seek and incorporate feedback from residents and staff to continuously improve dining services and resident satisfaction.
• Ensure meals are prepared, served, and presented in accordance with applicable regulations and organizational standards.

Budget & Financial Management

• Support annual budget planning through the maintenance of staffing, census, menu, food cost, and expense records.
• Partner with the Administrator to develop and manage departmental budgets.
• Process payroll, track expenses, and submit invoices and accounts payable transactions using appropriate coding.
• Reconcile payments and credits accurately.
• Prepare billing for departments and visitors, as applicable.
• Complete required monthly corporate financial reporting.

Department Operations & Compliance

• Develop departmental procedures, goals, and operational practices that align with regulatory requirements and organizational standards.
• Ensure safe sanitation and food handling practices throughout the department.
• Respond effectively to staffing and operational challenges.
• Collaborate with interdisciplinary teams to support resident-centered care.
• Coordinate special events and activities that enhance the resident experience.

Food Service Management

• Oversee food service operations to ensure compliance with sanitation, safety, and regulatory standards.
• Conduct routine audits of kitchens, dining rooms, serving stations, and storage areas.
• Ensure proper food storage and inventory management practices.
• Maintain safety documentation, including Material Safety Data Sheets (MSDS).
• Manage or oversee food purchasing and ordering processes.

Leadership & Staff Development

• Recruit, schedule, supervise, develop, and evaluate Food & Nutrition Services staff.
• Manage performance, coaching, corrective action, and employee development in partnership with Human Resources.
• Foster a positive, respectful, and engaged work environment.
• Promote effective communication, conflict resolution, and employee recognition.
• Ensure adequate staffing coverage and maintain 24/7 accountability for departmental operations and staffing needs.

Student Preceptor Responsibilities

• Provide direct and indirect supervision for students during field experiences.
• Facilitate learning opportunities and project development.
• Evaluate student progress and communicate with academic program instructors as needed.

Additional Duties

• Respond to departmental requests and communications in a timely manner.
• Provide staffing coverage as needed.
• Support special events and organizational initiatives.
• Perform other duties as assigned to support departmental and organizational goals.

Qualifications

Education

• Bachelor's degree in Food Service Management or a related field.

Experience

• Minimum of two (2) years of related experience.
• Ability to use technology for data entry and navigation of software programs, handheld devices, work cell phones, printers, and copiers.

• Three (3) to five (5) years of related experience.
• Supervisory experience in food service and institutional cooking.
• Purchasing experience.

Certifications & Licensure

• Certified Food Protection Manager certification (must be issued by the State of Minnesota for Minnesota locations).

• Certified Dietary Manager (CDM); or
• Hold a similar national certification in food service management and safety from a recognized certifying body; or
• Possess an associate degree or higher in Food Service Management, Hospitality, or a related field that includes food service or restaurant management coursework from an accredited institution; or
• Have two (2) or more years of experience as a Director of Food & Nutrition Services in a nursing facility and have completed a course of study in food safety and management that includes topics such as foodborne illness, sanitation procedures, and food purchasing/receiving.

• If not already Certified Dietary Manager (CDM) certified, the individual must be enrolled in a dietary manager course upon hire and obtain CDM certification within 18 months of hire.