CHR Consulting Services, Inc.
Director of Dining Services
CHR Consulting Services, Inc., Berlin, Pennsylvania, United States, 15530
Director of Dining Services
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The Director of Dining Services at Meadow View Nursing Center is responsible for overseeing all aspects of the dining operations to ensure exceptional nutritional care and dining experiences for residents. This leadership role involves strategic planning, staff management, and compliance with health and safety regulations to maintain the highest standards of food service. The Director will collaborate closely with healthcare professionals to tailor meal plans that meet the diverse dietary needs of residents, promoting their health and well‑being. Additionally, the role requires continuous evaluation and improvement of dining services, including menu development, budgeting, and vendor relations. Ultimately, the Director of Dining Services plays a critical role in enhancing resident satisfaction and quality of life through excellent food service management.
Minimum Qualifications:
Bachelor’s degree in Nutrition, Food Service Management, Hospitality, or a related field.
Minimum of 5 years of experience in food service management, preferably in a healthcare or long-term care setting.
Demonstrated knowledge of dietary requirements and regulations applicable to nursing centers.
Strong leadership and team management skills with experience supervising diverse staff.
Proficiency in budgeting, inventory control, and vendor management.
Preferred Qualifications:
Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) credential.
Experience working in a nursing home or senior care environment.
Advanced training or certification in nutrition or dietetics.
Familiarity with electronic health records (EHR) systems related to dietary management.
Strong background in quality assurance and regulatory compliance.
Responsibilities:
Manage and supervise all dining services staff, including hiring, training, scheduling, and performance evaluations.
Develop and implement menus that meet nutritional guidelines and accommodate special dietary requirements of residents.
Ensure compliance with all federal, state, and local health and safety regulations related to food service operations.
Oversee budgeting, purchasing, and inventory management to optimize cost efficiency without compromising quality.
Collaborate with healthcare teams to integrate dietary plans with residents’ medical and therapeutic needs.
Monitor resident satisfaction and address any concerns related to dining services promptly and effectively.
Lead continuous quality improvement initiatives to enhance the overall dining experience and operational efficiency.
Maintain strong relationships with food vendors and suppliers to ensure timely delivery of quality products.
Skills: The Director of Dining Services utilizes leadership and communication skills daily to effectively manage and motivate the dining services team, ensuring smooth operations and high morale. Analytical and organizational skills are essential for budgeting, inventory management, and menu planning to meet both financial and nutritional goals. Knowledge of dietary regulations and nutrition science is applied to develop menus that support resident health and comply with regulatory standards. Problem‑solving skills are critical when addressing resident feedback and operational challenges to continuously improve service quality. Additionally, collaboration and interpersonal skills facilitate productive partnerships with healthcare staff, vendors, and residents to create a positive dining environment.
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The Director of Dining Services at Meadow View Nursing Center is responsible for overseeing all aspects of the dining operations to ensure exceptional nutritional care and dining experiences for residents. This leadership role involves strategic planning, staff management, and compliance with health and safety regulations to maintain the highest standards of food service. The Director will collaborate closely with healthcare professionals to tailor meal plans that meet the diverse dietary needs of residents, promoting their health and well‑being. Additionally, the role requires continuous evaluation and improvement of dining services, including menu development, budgeting, and vendor relations. Ultimately, the Director of Dining Services plays a critical role in enhancing resident satisfaction and quality of life through excellent food service management.
Minimum Qualifications:
Bachelor’s degree in Nutrition, Food Service Management, Hospitality, or a related field.
Minimum of 5 years of experience in food service management, preferably in a healthcare or long-term care setting.
Demonstrated knowledge of dietary requirements and regulations applicable to nursing centers.
Strong leadership and team management skills with experience supervising diverse staff.
Proficiency in budgeting, inventory control, and vendor management.
Preferred Qualifications:
Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) credential.
Experience working in a nursing home or senior care environment.
Advanced training or certification in nutrition or dietetics.
Familiarity with electronic health records (EHR) systems related to dietary management.
Strong background in quality assurance and regulatory compliance.
Responsibilities:
Manage and supervise all dining services staff, including hiring, training, scheduling, and performance evaluations.
Develop and implement menus that meet nutritional guidelines and accommodate special dietary requirements of residents.
Ensure compliance with all federal, state, and local health and safety regulations related to food service operations.
Oversee budgeting, purchasing, and inventory management to optimize cost efficiency without compromising quality.
Collaborate with healthcare teams to integrate dietary plans with residents’ medical and therapeutic needs.
Monitor resident satisfaction and address any concerns related to dining services promptly and effectively.
Lead continuous quality improvement initiatives to enhance the overall dining experience and operational efficiency.
Maintain strong relationships with food vendors and suppliers to ensure timely delivery of quality products.
Skills: The Director of Dining Services utilizes leadership and communication skills daily to effectively manage and motivate the dining services team, ensuring smooth operations and high morale. Analytical and organizational skills are essential for budgeting, inventory management, and menu planning to meet both financial and nutritional goals. Knowledge of dietary regulations and nutrition science is applied to develop menus that support resident health and comply with regulatory standards. Problem‑solving skills are critical when addressing resident feedback and operational challenges to continuously improve service quality. Additionally, collaboration and interpersonal skills facilitate productive partnerships with healthcare staff, vendors, and residents to create a positive dining environment.
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