Director Food and Nutritional Services

Harboroaks; Madison (WI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive compensation

Medical, dental, and vision insurance

401(k) with company match

Generous paid time off

Professional development & leadership

Job summary

Harboroaks seeks a Director, Food and Nutrition to lead the daily operation of the food service department, ensuring proper nutritional care policies and menus. You will guide policy, budget, and staff leadership across the kitchen and dining operations.

The role collaborates with dietitians and supervisors to maintain quality, safety, and patient/dresident satisfaction, while driving cost control and program development. Competitive compensation and benefits provided.

Qualifications

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management or related field preferred.
• Six or more years’ experience in food services role with four or more years in a supervisory capacity in food services required.

Responsibilities

• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Provide orientation, training and evaluation of staff per facility policies and standards.
• Understand policies and their impact on the daily operation of the department.
• Ensure menus served are nutritionally adequate and well received.
• Identify and report to the dietitian any problems in the implementation of the care plan/special diet orders.
• Responsible for or may assist dietitian with establishing or revising dietary policies and menu.
• Determine budget requirements for the department and review/approve expenditures.
• Establish policies and procedures for the department.
• Observe and analyze work processes to improve efficiency of operations.
• Check quality and quantity of supplies received and following up on any discrepancies.
• Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
• Responsible for documentation and cost management.
• Supervise the use of standardized recipes for food preparation.
• Plan and assist in prep of special meals for events.
• Direct and assist with departmental cleaning not performed by housekeeping.
• Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.

Skills

Staff management

Budgeting

Nutrition planning

Leadership

Food safety

Staff training

Education

Bachelor's in Food Service Management

Bachelor's in Human Nutrition

High school diploma or equivalent

Job description

Overview

Director, Food and Nutrion

Why Join

• Competitive compensation with industry leading annual performance-based bonus opportunity
• Comprehensive benefits including medical, dental, and vision insurance
• 401(k) with company match to support your financial future
• Generous paid time off for vacation, sick days, and holidays
• Professional development & leadership training to sharpen your skills

PURPOSE STATEMENT:

Responsible for the daily operation of department(s) that prepare and serve food and beverages. Provide operational direction and information needed to determine policies related to nutritional care for person(s) receiving services.

Responsibilities

ESSENTIAL FUNCTIONS:

• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Provide orientation, training and evaluation of staff per facility policies and standards.
• Understand policies and their impact on the daily operation of the department.
• Ensure menus served are nutritionally adequate and well received.
• Identify and report to the dietitian any problems in the implementation of the care plan/special diet orders.
• Responsible for or may assist dietitian with establishing or revising dietary policies and menu.
• Determine budget requirements for the department and review/approve expenditures.
• Establish policies and procedures for the department.
• Observe and analyze work processes to improve efficiency of operations.
• Check quality and quantity of supplies received and following up on any discrepancies.
• Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
• Responsible for documentation and cost management.
• Supervise the use of standardized recipes for food preparation.
• Plan and assist in prep of special meals for events.
• Direct and assist with departmental cleaning not performed by housekeeping.
• Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.

OTHER FUNCTIONS:

• Perform other functions and tasks as assigned.

Qualifications

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Six or more years’ experience in food services role with four or more years’ experience in a supervisory capacity in food services required.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager or be in the active pursuit of license/certification, where required by the state and facility.

We are committed to providing equalemployment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.