Director of Food Services

Job Overview

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Employment Type

Full-time
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Compensation

Hourly
Exact $25.23
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Work Schedule

Standard Hours
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Benefits

Medical
Dental
Vision
Paid Time Off
Paid parental leave
401(k)
Tuition Assistance
Student Loan Assistance

Job Description

Trilogy Health Services, established in 1997, is a well-regarded leader in the long-term care industry that prioritizes enhancing the lives of its residents and creating rewarding careers for its employees. Recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and ranked among Glassdoor's Top 100 Best Companies to Work, Trilogy is dedicated to fostering a positive, inclusive, and supportive work environment. The company values meaningful relationships, genuine teamwork, and continuous growth, ensuring that every team member feels appreciated and empowered to thrive.

Trilogy operates within the senior living and healthcare space, providing comprehensive long-term care services focused on quality and compassion. Their mission emphasizes supporting employees’ professional development while delivering high standards of care to their residents. Trilogy offers competitive pay, exceptional benefits, and career stability that appeals to those seeking meaningful and impactful jobs in the healthcare sector.

The role of Director of Food Services, Executive Chef at Trilogy involves overseeing the daily food service operations within a senior living community. This leadership position is critical in ensuring that the dietary needs and preferences of residents are met with nutritious, appealing meals that enhance their dining experience. The Director will manage menu development, food preparation, and service in compliance with federal, state, and local health regulations. They will lead and collaborate with clinical, environmental, life enrichment, and other departments to maintain high standards in food service for the community. This professional will handle staffing schedules, coordinate labor in alignment with company policies and budgets, and ensure that inventory and supplies meet operational demands efficiently.

This position is based at Genoa Retirement Village in Genoa, Ohio, and offers a unique opportunity to make a positive impact on residents' quality of life while advancing a culinary and food service career within a respected organization. Trilogy’s supportive work culture ensures that employees receive the tools, training, and resources necessary for success. The company also emphasizes diversity, inclusion, and equal opportunity in its hiring practices.

Job Requirements

  • High school diploma or GED/HSE
  • 1-3 years of dining leadership experience in senior living or certification as a dietary manager or food service manager
  • Ability to lead and collaborate with multiple departments
  • Knowledge of federal, state, and local food safety regulations
  • Strong organizational and inventory management skills
  • Ability to manage budgets and control costs
  • Excellent communication and interpersonal skills

Job Qualifications

  • High school diploma or GED/HSE required
  • 1-3 years of dining leadership experience in senior living
  • Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM)
  • Similar national certification for food service management and safety from a nationally recognized certifying body
  • Associate's degree in Culinary Services or Hospitality

Job Duties

  • Oversee food services operations by organizing, evaluating, and directing the Food Services Department
  • Collaborate with clinical, environmental, life enrichment, and other related departments to ensure high standards of care and service
  • Complete staff schedules and coordinate staffing to ensure optimal daily operations in line with company policy and labor budgets
  • Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services
  • Interview residents or family members within 24 to 72 hours of admission to complete an online preference form
  • Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels and purchase supplies and equipment as needed
  • Control food, supply, and labor costs by staying within budget and effectively utilizing the company’s spend-down sheet

Job Criteria

Experience

Mid Level (3-7 years)


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