Director of Nutrition - SNF

Job Summary

The Food & Nutrition Services Director is responsible for the overall coordination and management of the Food & Nutrition Services Department. This role oversees dining services operations, ensures meals are prepared and presented in accordance with regulatory requirements, and provides leadership and supervision to all department staff. The Director is accountable for delivering high-quality dining experiences that meet residents' nutritional needs while maintaining compliance, operational efficiency, and financial stewardship.

Essential Responsibilities

Dining Services & Resident Satisfaction

• Develop and maintain menus that accommodate resident dietary needs, preferences, and special diet requirements in collaboration with the Registered Dietitian.
• Seek and incorporate feedback from residents and staff to continuously improve dining services and resident satisfaction.
• Ensure meals are prepared, served, and presented in accordance with applicable regulations and organizational standards.

Budget & Financial Management

• Support annual budget planning through the maintenance of staffing, census, menu, food cost, and expense records.
• Partner with the Administrator to develop and manage departmental budgets.
• Process payroll, track expenses, and submit invoices and accounts payable transactions using appropriate coding.
• Reconcile payments and credits accurately.
• Prepare billing for departments and visitors, as applicable.
• Complete required monthly corporate financial reporting.

Department Operations & Compliance

• Develop departmental procedures, goals, and operational practices that align with regulatory requirements and organizational standards.
• Ensure safe sanitation and food handling practices throughout the department.
• Respond effectively to staffing and operational challenges.
• Collaborate with interdisciplinary teams to support resident-centered care.
• Coordinate special events and activities that enhance the resident experience.

Food Service Management

• Oversee food service operations to ensure compliance with sanitation, safety, and regulatory standards.
• Conduct routine audits of kitchens, dining rooms, serving stations, and storage areas.
• Ensure proper food storage and inventory management practices.
• Maintain safety documentation, including Material Safety Data Sheets (MSDS).
• Manage or oversee food purchasing and ordering processes.

Leadership & Staff Development

• Recruit, schedule, supervise, develop, and evaluate Food & Nutrition Services staff.
• Manage performance, coaching, corrective action, and employee development in partnership with Human Resources.
• Foster a positive, respectful, and engaged work environment.
• Promote effective communication, conflict resolution, and employee recognition.
• Ensure adequate staffing coverage and maintain 24/7 accountability for departmental operations and staffing needs.

Student Preceptor Responsibilities

• Provide direct and indirect supervision for students during field experiences.
• Facilitate learning opportunities and project development.
• Evaluate student progress and communicate with academic program instructors as needed.

Additional Duties

• Respond to departmental requests and communications in a timely manner.
• Provide staffing coverage as needed.
• Support special events and organizational initiatives.
• Perform other duties as assigned to support departmental and organizational goals.

Qualifications

Education

Preferred

• Bachelor's degree in Food Service Management or a related field.

Experience

Required

• Minimum of two (2) years of related experience.
• Ability to use technology for data entry and navigation of software programs, handheld devices, work cell phones, printers, and copiers.

Preferred

• Three (3) to five (5) years of related experience.
• Supervisory experience in food service and institutional cooking.
• Purchasing experience.

Certifications & Licensure

Required

• Certified Food Protection Manager certification (must be issued by the State of Minnesota for Minnesota locations).

In addition, candidates must meet one of the following requirements:

• Certified Dietary Manager (CDM); or
• Hold a similar national certification in food service management and safety from a recognized certifying body; or
• Possess an associate degree or higher in Food Service Management, Hospitality, or a related field that includes food service or restaurant management coursework from an accredited institution; or
• Have two (2) or more years of experience as a Director of Food & Nutrition Services in a nursing facility and have completed a course of study in food safety and management that includes topics such as foodborne illness, sanitation procedures, and food purchasing/receiving.

Additional Requirement

• If not already Certified Dietary Manager (CDM) certified, the individual must be enrolled in a dietary manager course upon hire and obtain CDM certification within 18 months of hire.