Location: 850 Silas Deane Highway, Wethersfield, Connecticut, 06109
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What You'll Do:
As a Food Service Director, you will ensure that our residents enjoy delicious, nutritious meals prepared with care while adhering to strict health and safety standards. This role requires a combination of leadership, creativity, and a commitment to excellence in service.
Key Responsibilities:
- Manage all aspects of the food service program, including menu planning, food preparation, service delivery, and staff management
- Ensure adherence to federal, state, and local regulations, including dietary standards and health codes
- Collaborate with residents, families, and healthcare teams to accommodate dietary needs, preferences, and restrictions
- Recruit, train, and supervise a team of culinary and service professionals, fostering a culture of teamwork and excellence
- Oversee food service budgets, control costs, and manage inventory to optimize resources without compromising quality
- Introduce creative menu options and dining experiences to enhance resident satisfaction and engagement
If you are a culinary professional who thrives on making a difference in people's lives through the power of food in an environment where compassion, care, and your culinary expertise come together, we invite you to join our team as a Food Service Director!
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What We Offer
As part of National Health Care, our team enjoys:
- Competitive compensation and benefits package
- Comprehensive training and mentorship
- Opportunities for professional growth and development
- Supportive and collaborative work environment
- The chance to make a meaningful difference in the lives of our residents
Rate of PayUSD $85,000.00 - USD $95,000.00 /Yr.
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What You'll Bring:
Qualifications of a Food Service Director include:
- Proven experience in food service management, preferably in long-term care, healthcare, or senior living
- Certification as a Dietary Manager (CDM), Registered Dietitian (RD), or equivalent is highly desirable
- Knowledge of dietary guidelines, including therapeutic diets and nutritional needs for elderly populations
- Strong leadership, organizational, and communication skills with the dedication to upholding high standards of quality and service
- Proficiency in food safety and sanitation practices (e.g., ServSafe certification)
- Compassionate and empathetic nature including experience working with customers or patient families
- Interest in the nutrition and healthcare needs of the aged and the chronically ill with the ability to work with both
