Food Service Director

Morning Pointe Senior Living; Chattanooga (TN); On-site; USD 60,000 - 80,000; Full time

Job summary

Morning Pointe Senior Living seeks a Food Service Director to lead kitchen operations, plan menus, and ensure nutritious meals with safe, compliant service for residents. You will manage costs, supervise dietary staff, and uphold HACCP standards while collaborating with the Executive Director and Operations Leadership Team to deliver high-quality dining experiences.

Experience in senior living or healthcare dining, strong leadership, and excellent communication are essential to success in this

Qualifications

• Minimum of five years of professional dietary experience.
• Preference given to candidates with formal culinary training or certification.
• Experience in senior living or healthcare settings preferred.
• Knowledge of HACCP guidelines and nutrition for older adults.
• Strong communication and organizational skills.

Responsibilities

• Plan, prepare, and deliver resident and employee meals including special events.
• Ensure menu planning, kitchen policies, and procedures are followed.
• Supervise kitchen staff and maintain inventory and equipment.
• Monitor compliance with local, state, and federal health regulations including required certifications.
• Provide leadership and training to food service staff.

Skills

Five years of professional dietary exp

Job description

JOB DETAILS

Title: Food Service Director

Reports To: Executive Director

Primary Purpose

This position is part of the Operations Leadership Team responsible for the creation of resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and kitchen staff supervision.

Qualifications / Skills Needed

The successful candidate must have five (5) years of professional dietary experience. Preference given to candidates with certification or formal training in the culinary field. Food Service / Dietary experience in senior living or healthcare settings is desired. Kitchen staff supervision, menu planning, and inventory control experience is required. Knowledge of HACCP guidelines and the nutritional needs of the older adult is required. Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential. Occasional travel may be required.

Required Certification

The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.

Duties Include, But Are Not Limited To

General / Leadership

• Plan, prepare, and deliver all resident and employee meals, including special events.
• Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.
• Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.
• Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.
• Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.
• Plan and carry out special duties or projects assigned.

Staff Management

• Provide leadership, training, and direction to all food service staff members.
• Under the Executive Director’s guidance, direct and evaluate food service staff during the 90-day training period and annual review process.
• With Executive Director’s guidance, document associate counseling and disciplinary actions.
• Deliver Food Service and Kitchen Safety Training Programs for all food service staff members.
• Assist in identifying and supporting a designated backup certified Food Protection manager.

Primary Purpose

This position is part of the Operations Leadership Team responsible for the creation of resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and kitchen staff supervision.