Director Of Nutritional And Culinary Services

Greystone Healthcare Management Tampa , FL 33602

Posted 2 months ago

The Director of Nutritional & Culinary Services is responsible for ensuring the delivery of high-quality dining services through innovative programming while meeting appropriate and sustainable financial targets in accordance with applicable federal, state, and local guidelines and regulations. This is role requires leadership skills which include the ability to lead initiatives across communities, implement and sustain culinary service best practices while providing a necessary nutritional care to our residents. Responsible for ensuring the food selections offered to our residents, guests, and employees in all of our communities is of superior quality and delivered with dining excellence.


Customer Service:

  • Work directly with the culinary and wait staff to make necessary changes and/or adjustments to the program to meet the needs of the community as a whole.

  • Work with the regional Certified Dietary Managers and Registered Dietitians in the training and development of the restaurant manager so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.

  • Conduct regular wait staff training sessions on proper service in the restaurant. Training should include order taking and table service, restaurant first impressions, staff appearance, and dining enhancement programs.

  • Meet with residents and family members to understand their level of customer satisfaction.

  • Maintain open communication lines with the Regional Staff and Department Heads in each assigned community.

  • Responsible for the successful roll out and implementation of company initiatives.


  • Train and uphold quality standards at all times.

  • Conduct regular announced and unannounced quality audits of the kitchens and dining venues.

  • Share the quality audit results with the community and help to create a plan of correction.

  • Assist with the development of community specific cleaning schedules to ensure that the kitchen and dining venues are maintained at the highest level of cleanliness.

  • Ensure that all food is prepared, stored, and served according to Serve Safe Standards as well as state and/or local health code requirements.

  • Assist the Registered Dietitians and Certified Dietary Managers in identifying, evaluating, and classifying routine and job related Nutritional functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.

  • Ensure the facilities' Nutritional staff and Registered Dietitian maintain preparation of menu items in compliance with OBRA and Title 22 regulations and with therapeutic diet orders.

  • Oversee interaction by Registered Dietitians and Certified Dietary Managers with other departments to ensure safe and superior food service, delivery and nutritional care of residents.

  • Review care of residents at risk for nutritional decline for the purpose of verifying food preferences, nutritional needs, appropriate plan of care, and oversee nutritional complications.

  • Coaches Certified Dietary Managers and Registered Dietitians on appropriate interventions for Nutritional Rehabilitation, Patient Policy, Skin Management and Patient Care Plan as needed.

  • Ensure that state specific standards are maintained at all times. Work closely with the with all Dietary Services staff to review state guidelines and regulations and to implement policies and procedures so that regulations are met at all times.


  • Work with the recruiting department and the Executive Director to interview potential staff for the food and dining department.

  • Oversee the successful on boarding, training and professional development opportunities of new Certified Dietary Managers, Registered Dietitians and Kitchen Managers.

  • Work with the Executive Director to mentor, train, provide performance appraisal information, and if necessary help create performance improvement plans.

  • During each community visit, provide coaching and training for staff in the kitchen or restaurant areas.

  • Assist the Kitchen Managers with back and front of the house operations as needed.

  • Assist with planning, preparation and execution of special events, banquets, and theme meals.


  • Hold regular meetings and/or conference calls in the region to discuss new programs, practices, or general information that will increase the service excellence and operations of a strong food and dining program.

  • Partner closely with the Regional team and Regional Vice President to ensure that each community in the region is operating at their optimal performance level.

  • Conduct pre-meal stand up in the kitchen prior to meal service as needed.

  • Attend and participate in monthly department meetings and in-services.

Fiscal Responsibilities:

  • Adhere to monthly and annual budgets for the Culinary Services Department.

  • Work closely with the Regional Vice President, Executive Director, and Food and Nutrition staff to ensure that the budgets for labor, food, supplies, and capital equipment are maintained according to resident census.

  • Partner with the facility in the planning and development of menus based on resident likes and dislikes as well as monthly budgets.

  • Help ensure that all staff use and maintain equipment properly to avoid damage and costly repairs.

  • Make recommendations for the purchase and/or replacement of capital equipment, small wares, uniforms, and other Culinary Services equipment and supply needs. Work with the facility to maintain the appropriate inventory of small wares and table ware.

  • Ensure that company purchasing standards are maintained and that appropriate vendors are used at all times.

  • All other duties and activities as assigned


  • Bachelor's degree in Nutrition, or related field requirement.

  • Master's level degree, in Nutrition, Healthcare Administration, Business Administration or related field preferred.

  • Experience in Skilled Nursing, Assisted Living or Senior Care housing required.

  • A minimum of three to five years management experience required.

  • Florida Licensed Dietitian & Registered Dietitian from the Commission on Dietic Registration (credentialing agency for the Academy of Nutrition and Dietic).

  • Must be able to relate positively and favorably to facility residents, families and government regulators, and to work cooperatively with other employees at all levels.

  • Strong organizational and analytical skills; oral and written communication skills.

  • Ability and willingness to travel extensively and work on-site in numerous facilities.

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Director Of Nutritional And Culinary Services

Greystone Healthcare Management