Food Service Director

Food Service Director – Optalis Healthcare of Muskegon 

 

Overview

A Dietary Manager is responsible for planning, organizing, and supervising food service programs to ensure meals are nutritious, safe, cost-effective, and meet regulatory standards. They often work closely with dietitians, healthcare staff, and kitchen personnel.

 

Key Responsibilities

1. Food Service Operations

• Plan and oversee daily meal preparation and service
• Ensure food quality, portion control, and presentation
• Maintain cleanliness and sanitation standards in the kitchen

1. Nutrition & Menu Planning

• Develop menus that meet nutritional guidelines and special dietary needs
• Work with registered dietitians for therapeutic diets (e.g., diabetic, low-sodium)
• Accommodate allergies and cultural or religious dietary requirements

1. Staff Supervision

• Hire, train, and schedule kitchen and dietary staff
• Monitor employee performance and enforce safety procedures
• Provide ongoing training on food safety and service standards

1. Compliance & Safety

• Ensure compliance with local, state, and federal regulations (e.g., food safety laws)
• Conduct regular inspections and audits
• Implement food safety practices (HACCP guidelines, sanitation protocols)

1. Budget & Inventory Management

• Manage food and supply budgets
• Order and track inventory to minimize waste
• Negotiate with vendors and control costs

1. Patient/Resident Services (Healthcare Settings)

• Visit patients or residents to ensure satisfaction with meals
• Adjust meal plans based on feedback and medical needs
• Coordinate meal delivery schedules

Required Skills

• Knowledge of nutrition and food safety standards
• Leadership and team management
• Organization and multitasking
• Budgeting and cost control
• Communication and customer service

Education & Qualifications

• High school diploma or equivalent (minimum)
• Certification often preferred or required (e.g., Certified Dietary Manager – CDM)
• Experience in food service, hospitality, or healthcare settings
• Knowledge of dietary regulations (especially in long-term care)

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