Food Service Director

The Food Service Director plans, organizes, develops, and directs the overall operation of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Food Service Director Essential Activities and Tasks

Operations Management

• The Food Service Director (FSD) plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
• Plans, develops, and directs the entire staff.
• Food Service Director (FSD) supervises and may assist in preparation of all products and meals so they are plate-able and appetizing in appearance by following planned menus and using the standard recipes.
• Ensures that stock levels of staple / non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
• Ensures that all residents’ nutritional needs are being met
• Food Service Director (FSD) coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).
• Plans and executes catering needs and special events.

Food Service DirectorCustomer Relations and Service Management

Food Service Director Quality, Compliance, and Risk Management

Food Service Director Financial / Assets Management, Administration, and Reporting

Food Service Director Human Resource Management and Development

The Food Service Director (FSD) handles all other duties as assigned.