Oversee all food and nutrition services, ensuring high-quality care, regulatory compliance, and efficient operations.
Manage dietary staff, food production, budgeting, and meal services while maintaining strict adherence to healthcare standards and sanitation guidelines.
Direct and oversee daily operations of food services, including meals, cafeteria, and catering services.
Ensure compliance with all federal, state, and local regulations (e.g., CMS, Joint Commission, and FDA food safety standards).
Collaborate with dietitians to ensure meals meet dietary requirements.
Develop and manage departmental budgets, including food, labor, and supply costs.
Monitor food quality, safety, and sanitation procedures in accordance with ServSafe and infection control standards.
Hire, train, schedule, and supervise kitchen, dietary, and service staff.