Food & Nutrition Services Director

Petersburg, AK 99833
10/21/2025

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Position Description

PMC Mission and Values
Our mission is excellence in healthcare services and the promotion of wellness in our community. Our guiding values are Integrity, Dignity, Professionalism, Teamwork, and Quality.

Job Description
Food & Nutrition Services Director

Department
Food Service

Reports To
CEO

Job Summary
The Director of Food Services is responsible for the overall management of the dietary department across Petersburg Medical Center's Critical Access Hospital and long term care facility. This role provides leadership in planning, organizing, and directing all aspects of food service operations - including meal production, kitchen management, procurement, and staff supervision - to ensure the delivery of high-quality, nutritious meals to patients (acute care inpatients and outpatients) and long term care residents. The Director ensures compliance with all applicable CMS federal, state and local regulations governing food and nutrition services. The Director focuses on operational excellence, food safety, and sanitation in collaboration with the Registered Dietitian Nutritionist (RDN), medical staff, nursing, and other departments to ensure all patient and resident nutritional needs are met in accordance with physicians' orders and recognized dietary standards. The position is central to maintaining a nourishing, palatable, and well-balanced diet service for all served, upholding PMC's mission of excellence in healthcare and wellness in the community.

Responsibilities
  • Department Leadership. Provide overall direction and supervision of the Food & Nutrition Services (FNS) Department. Hire, train, schedule, mentor, and evaluate FNS staff, fostering a positive work environment with effective teamwork, conflict resolution, and staff development.
  • Menu Planning and Food Production. Oversee the planning and development of menus for regular, therapeutic, and texture-modified diets for patients and long term care residents. Ensure that menus meet nutritional requirements and client preferences, and that portion sizes and recipes are standardized. Coordinate with the consulting RDN to review and approve all menus for nutritional adequacy per regulatory standards. Maintain recipe books, production sheets, diet extensions, and other tools necessary for consistent menu execution.
  • Meal Service Quality. Ensure that all meals are palatable, attractive, and served at safe and appetizing temperatures. Uphold high standards of food quality, presentation, and timeliness of meal delivery. Verify that each patient / resident receives the correct diet and texture as prescribed, with accurate tray tickets / tray cards and updated diet lists and preference records for each meal service. Offer substitutions or alternatives of similar nutritive value to accommodate individual preferences, within diet allowances.
  • Procurement and Inventory Management. Manage the purchasing of all food, beverages, and related supplies for the kitchen within budgetary guidelines. Maintain appropriate inventory levels and proper storage of goods. Keep accurate records of menus served, quantities prepared / served, food and supply costs, and number of meals served for auditing and cost control purposes. Work with vendors to ensure cost-effective procurement and quality of products.
  • Safety and Sanitation Compliance. Ensure that food is received, stored, prepared, distributed, and served in accordance with professional food safety standards and all federal / state regulations. Develop and enforce policies based on Hazard Analysis and Critical Control Points (HACCP) principles and FDA Food Code to maintain a safe and sanitary kitchen environment. Oversee cleaning schedules, equipment maintenance, and infection control practices in the dietary department. Maintain documentation (temperature logs, sanitation checklists, etc.) to demonstrate compliance with CMS, State of Alaska, and local health department requirements for food service.
  • Regulatory Compliance and Documentation. Remain up to date with CMS regulations and State of Alaska laws related to food and nutrition services in healthcare. Participate in facility surveys / inspections and take corrective actions as needed to maintain compliance.
  • Collaboration and Communication. Act as a liaison between the dietary department and clinical teams, nursing and medical providers. Work closely with the staff Registered Dietitian to coordinate clinical nutrition services - ensuring the RDN conducts all nutrition assessments, Minimum Data Set (MDS) nutrition services, car plan development, and patient / resident nutrition education.
  • Quality Improvement. Engage in Petersburg Medical Center's quality improvement (QI) and performance improvement initiatives as they pertain to dietary services.
  • Policies and Procedures. Develop, update, and enforce departmental policies, procedures, and job routines for dietary staff to ensure clarity in roles and consistency in operations. Ensure staff are trained on emergency food service procedures, special diet protocols, and any new regulations or policies.
  • Staff Education and Development. Organize regular in-service training and education for dietary personnel on topics such as safe food handling, sanitation, fire safety, nutrition basics, and any new CMS or state regulatory updates. Ensure all dietary staff maintain required food handlers permits or certifications per state law. Continuously mentor and coach staff to improve skills and service quality.
  • Other duties as assigned.
Skills and Competencies
  • Strong leadership skills with the ability to effectively manage a team of kitchen staff. Capable of implementing process improvements to enhance efficiency, quality and service.
  • Excellent organizational and time management abilities. Able to multitask and prioritize in a fast paced healthcare environment. Demonstrated critical thinking and decision making skills, especially in troubleshooting food service operations and resolving problems under pressure.
  • Solid understanding of CMS regulations and state health codes related to food and nutrition services in hospitals and long term care. Committed to continuous compliance and able to develop policies / procedures to meet changing regulatory standards. Keeps current with industry best practices in healthcare food service.
  • Effective oral and written communication skills. Ability to work collaboratively with a multidisciplinary team of healthcare professionals. Skilled in conflict resolution and maintaining positive working relationships with staff, peers, residents and families. Provides excellent customer service and demonstrates dignity and respect in all interactions.
  • High attention to detail regarding sanitation and safety protocols.
  • Knowledgeable about infection control in food service, accident prevention, and emergency preparedness for meals services. Proactive in promoting a culture of safety and quality improvement within the department.
  • Technical Skills. Proficient in basic computer applications (email, inventory / order system, dietary management software) and documentation. Able to prepare reports, menus, and correspondence as needed. Hands-on ability to operate and train others on standard industrial equipment (e.g. convection oven, steamers, mixers, dishwashers, etc.) and monitor their proper use and maintenance. Basic culinary skills and knowledge of modified diet preparations are expected.
Physical Demands
  • Stands, walks and does physical work most of the dietary shift.
  • Handles and manipulates equipment, assists in the preparation of food.
  • Required pushing, reaching, squatting, bending, twisting, lift up to 40 pounds and carry kitchen supplies.
Education / Experience
Education. High school diploma or equivalent required. Associates or Bachelors degree in Food Service Management, Nutrition / Dietetics, Management, Registered Dietitian (RD) or related field is highly preferred
Certification. Certified Dietary Manager (CDM) or obtain certification within six months of hire. ServSafe (or equivalent food protection manager certification) is required.
Experience. At least two years of supervisory experience in food service management is required, preferably in a healthcare setting (such as a hospital, nursing home, or similar dietary department).
Licensure / State Requirements. Must meet any applicable State of Alaska requirements for food service or dietary managers.
  • Must be able to pass a State of Alaska background check.
  • Must be able to pass a drug screen (including marijuana).
To Apply
Complete an application with resume. Position open until filled.











Type: Full-time
Expires: 12/30/2025

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