Food Service Director

Title: Food Service Director

State Role Title: Food Service Manager II

Hiring Range: $72,494 - $100,042

Pay Band: 4

Agency: Dept Behavioral Health/Develop

Location: Catawba Hospital

Agency Website: https://dbhds.virginia.gov/facilities/catawba/

Recruitment Type: General Public - G

Job Duties

Department Leadership & Operations
• Direct and oversee daily operations of the Food and Nutritional Services Department to ensure efficient, timely, and accurate meal service.
• Monitor workflow and adjust staffing patterns based on census levels, operational needs, and budget constraints.
• Develop, revise, and implement a four-week menu cycle that meets Recommended Daily Allowances (RDA) and nutritional standards.
• Collaborate with clinical staff to review nutritional concerns and provide guidance and support.
• Ensure proper food preparation, delivery timelines, and adherence to departmental procedures.
• Maintain department cleanliness through established daily and weekly sanitation schedules.
• Implement systems to ensure food safety and sanitation compliance, including monitoring temperatures, dishwashing sanitation, food labeling, and allergy protocols.
• Uphold and model the organization’s Code of Conduct.
Staff Management & Development
• Interview, hire, and onboard department staff.
• Address personnel concerns, coach employees, and foster a positive and cohesive work environment.
• Mentor supervisors and support problem-solving among team members.
• Recognize and encourage positive employee performance and professional growth.
• Coordinate staff training, educational modules, and in-service programs.
• Promote open communication regarding roles, responsibilities, and operational improvements.
• Ensure workplace safety awareness and encourage reporting and resolution of safety concerns.
Leadership & Organizational Collaboration
• Communicate clearly and effectively across all levels of the organization.
• Promote teamwork, accountability, and a shared commitment to service excellence.
• Utilize emotional intelligence, cultural awareness, and conflict resolution techniques to build trust and maintain a respectful workplace.
• Lead by example while empowering staff leaders and encouraging initiative.
Fiscal Management
• Develop and submit the annual departmental budget to executive leadership.
• Identify opportunities to optimize staffing, equipment, technology, supplies, and other operational resources.
• Monitor expenses and manage department operations within approved budget parameters.
• Analyze food, snack, and nutritional supplement costs and benchmark against industry standards.
• Adjust fiscal strategies as needed to accommodate operational or facility changes.
Regulatory Compliance & Quality Assurance
• Ensure department policies and procedures comply with CMS, Joint Commission, and state regulatory requirements.
• Maintain sanitation practices that meet Department of Health standards.
• Provide operational data and reporting to executive leadership and quality management as required.
Cafeteria & Food Service Program Oversight
• Oversee employee cafeteria operations and service quality.
• Utilize reporting systems and operational data to evaluate performance and improve service delivery.
• Identify and implement enhancements to food offerings and services.
Performance Management
• Establish departmental goals, metrics, and performance expectations.
• Monitor staff training completion, competencies, and required certifications.
• Conduct performance evaluations and maintain appropriate documentation.
• Address performance issues promptly and collaborate with Human Resources as needed.
Professional Development
• Maintain required certifications, including ServSafe.
• Attend required annual in-services and professional development training.

Minimum Qualifications

Demonstrate Leadership and Management Skills by:
• Educating, training, and delegating responsibilities with expectations of accountability for employees
• Possess the ability to communicate professionally and effectively with employees and inspire excellence
• Knowledge on Joint Commission standards, Center for Medicare, and Medicaid Services (CMS), Virginia Department of Health (VDH), Food sanitation and safety guidelines, ServSafe program, and Academy of Nutrition and Dietetics.
• Offering collaborate problem-solving skills acr