Responsibilities:

• 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.
• Implement process improvement...