Director of Food Services

Castle Healthcare; Indianapolis (IN); On-site; USD 90,000 - 120,000; Full time

Job summary

Castle Healthcare seeks a Director of Food Services to lead all culinary operations on site in Indianapolis. The role directs staff, menus, safety programs, and nutrition coordination with the dietitian to ensure high-quality resident meals and regulatory compliance.

The ideal candidate will oversee budgeting, schedules, quality control, and collaboration with residents, facility staff, physicians, and vendors, while maintaining HACCP-based safety and sanitation standards in a healthcare setting.

Qualifications

• ServeSafe Certification Preferred
• Certified Dietary Manager Preferred.

Responsibilities

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