Food Service Director

Responsibilities

The Food Service Director oversees the dietary department, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and RegalCare policies to consistently provide quality dining services.

• Lead and support the food service department to meet quality and safety standards.

• Maintain accurate records expenditures, food supplies, personnel, and equipment

• Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed.

• Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly.

• Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.

• Maintain consistent attendance, punctuality, and timely completion of tasks.