Director of Food Services

Castlehcc; Indianapolis (IN); On-site; USD 95,000 - 130,000; Full time

Job summary

Castlehcc in Indianapolis, Indiana seeks a Director of Food Services to lead operations across food preparation, service, and safety in a healthcare setting.

The role emphasizes staff leadership, menu planning, budget control, and compliance with HACCP and dietary requirements for residents.

Experience with resident diets and collaboration with clinical teams is preferred, with a focus on safe, nutritious meals and service excellence.

Qualifications

• ServeSafe certification preferred.
• Certified Dietary Manager preferred.

Responsibilities

• Recruit, interview, hire, train and evaluate staff.
• Develop work schedules and budgets for the food service.
• Ensure food safety and HACCP-compliant practices.
• Oversee nutrition orders and diet changes for residents.
• Collaborate with physicians, vendors and facility staff.
• Monitor standard of meals and service per schedules.

Education

ServeSafe Certification Preferred

Certified Dietary Manager Preferred

Job description

Director of Food Services

Principle Tasks:

OPERATIONS MANAGEMENT

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees

• Develop job duties and routines for each level of culinary services personnel

• Develop work schedules to ensure adequate coverage

• Create and monitor budgets for a cost-effective program

• Manage any revenue generating services

• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment

• Justify needed improvements in the department design, function and layout

• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers

• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives

• Must be able to complete all other tasks as assigned by the Administrator

FOODSERVICE MANAGEMENT

• Specify standards and procedures for preparing food

• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends

• Regularly inspect meals being served to assure standards for appearance, palatability, temperature and serving times are met

• Manage the preparation and service of special nourishments and supplemental feedings

• Assure that foods are prepared according to production schedules, menus and standardized recipes

• Able to make independent decisions when circumstances warrant such action

FOOD SAFETY

• Assure safe receiving, storage, preparation and service of food

• Protect food in all phases or preparation, holding, service, cooking, and transportation using HACCP guidelines

• Prepare and monitor cleaning schedules and maintain equipment to ensure food safety

• Ensure proper sanitation and safety practices of staff

• Must not pose a direct to the health or safety of other individuals in the workplace

NUTRITION MANAGEMENT

• Process new diet orders and diet changes, keeping resident tray cards up to date

• Complete all required documentation within the MDS

• Support the registered dietician duties as needed

QUALIFICATIONS

• ServeSafe Certification Preferred
• Certified Dietary Manager Preferred.