Resident-Centric Food Service Director

Four Seasons Nursing and Rehabilitation; New York (NY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Professional growth opportunities

Commitment to quality care

Job summary

Four Seasons Nursing and Rehabilitation Center in Brooklyn, NY, seeks a Director of Food Services to oversee the entire operation and ensure the highest quality of care and resident satisfaction.

You will lead dietary staff, ensure compliance with DOH, CMS, and sanitation regulations, manage budgets and inventory, and work with the interdisciplinary team to coordinate patient-focused nutrition plans.

Qualifications

• Associates, Bachelor's or Master's degree in dietetics, nutrition, food and nutrition, or a related field.
• Current New York State CDN credential.
• RD/RDN credential preferred or required.

Responsibilities

• Oversee all aspects of the food service department including menu planning, preparation, and service to residents.
• Supervise and train dietary staff with compliance to DOH, CMS and sanitation regulations.
• Develop and implement QA programs for high standards of food safety, quality and presentation.
• Collaborate with the interdisciplinary care team to ensure seamless care and resident satisfaction.
• Manage budgets, purchasing, inventory, staffing and QA in food service.
• Maintain accurate records with EMR and dietary-management software.
• Ensure DOH/CMS compliance and ServSafe certification or equivalent.

Skills

Leadership

Communication

Organization

Documentation

Team collaboration

Dietary accommodations

Education

Dietetics/Nutrition degree

Tools

Dietary-management software

Electronic Medical Records

Job description

Four Seasons Nursing and Rehabilitation Center in Brooklyn, NY, seeks a Director of Food Services to oversee the entire operation and ensure the highest quality of care and resident satisfaction.

You will lead dietary staff, ensure compliance with DOH, CMS, and sanitation regulations, manage budgets and inventory, and work with the interdisciplinary team to coordinate patient-focused nutrition plans.