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Job Title: Food Service Director / Cook

Reports To: Administrator or Executive Director

Department: Dietary / Nutrition Services

Job Summary:

The Food Service Director/Cook is responsible for planning, organizing, and directing the overall operations of the dietary department to ensure quality nutritional services are provided daily. This includes preparing and serving meals in accordance with current applicable federal, state, and local standards and guidelines, and in compliance with the facility’s established policies and procedures.

Key Responsibilities: Leadership & Administration:

+ Plan, coordinate, and supervise all food service activities.

+ Ensure compliance with nutritional standards, sanitation regulations, and safe food handling practices.

+ Develop menus in accordance with resident needs, physician orders, and dietary restrictions.

+ Manage food purchasing, inventory control, and cost management.

+ Maintain records of meals served, food temperatures, and cleaning schedules.

+ Hire, train, supervise, and evaluate dietary staff.

+ Conduct regular team meetings and ensure staff are trained in infection control and safety protocols.

Cooking & Meal Preparation:

+ Prepare and cook meals according to posted menus and resident dietary needs.

+ Ensure proper portion control and food presentation.

+ Maintain a clean and organized kitchen in compliance with health codes.

+ Assist with dishwashing and kitchen cleaning as needed.

+ Adjust recipes as needed to accommodate dietary restrictions (e.g., diabetic, low-sodium, mechanical soft, etc.).

Qualifications: Education & Experience:

+ High school diploma or equivalent required.

+ Culinary training or certification preferred.

+ ServSafe certification (or ability to obtain within 30 days of hire) required.

+ Minimum 2–3 years of cooking experience in a healthcare, long-term care, or institutional setting.

+ Previous supervisory or food service management experience strongly preferred.

Skills & Abilities:

+ Knowledge of modified diets, food allergies, and nutrition in healthcare settings.

+ Strong leadership, organizational, and communication skills.

+ Ability to work in a fast-paced, team-oriented environment.

+ Compassionate attitude and commitment to quality care for residents/patients.

+ Basic computer skills (for menu planning, ordering, scheduling, etc.).

Working Conditions:

+ Standing for extended periods.

+ Exposure to heat, cold, and cooking equipment.

+ May be required to work evenings, weekends, and holidays.

+ Ability to lift up to 50 pounds and perform physically demanding tasks.

Benefits

+ Health, dental, and vision insurance

+ Paid time off and holidays

+ 401(k) retirement plan