Food Service Director

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Food Service Director

About Company:

How It All Began

The story of Roman Eagle Memorial Home, previously known as Hilltop, is heartwarming – in part, because it is a success story not only in medical progress, but more important, because it is a story of vision, dedication, and service to our community.

Roman Eagle Memorial Home is a not-for-profit organization with a rich tradition. Our long history of service to the Danville-Pittsylvania County area dates back to 1918. On January 2, 1918, the State Corporation Commission chartered the Anti-Tuberculosis League of Danville, which served as the founding organization.

Danville was the first city in Virginia to declare war on tuberculosis and establish its own sanatorium, named Hilltop. The Danville Kiwanis Club supported Hilltop Sanatorium from its organization in the 1920’s. With advances in medical technology, there was no longer the need to care for tuberculin patients. Through the efforts of the Chamber of Commerce, led by President J. Blair Kerns, the Anti-Tuberculosis Sanatorium was converted into a nursing facility, Hilltop Nursing Home in 1956.

The existing facility was inadequate to meet the growing need of the senior citizen population and new construction was needed. Mrs. H. Smith Richardson, a native Danvillian, assisted in providing funds for this new construction from the Richardson Foundation. It was at this time that the Roman Eagle Lodge, No. 122, Ancient Free and Accepted Masons, accepted sponsorship of the nursing facility. Their duty was to nominate the forty-five members of the Board of Directors and from this Board the Officers and Executive Committee, who were empowered to oversee the facility.

In 1961, the original charter was amended to change the name from the Anti-Tuberculosis League of Danville to Roman Eagle Memorial Home, Inc., previously known as Hilltop Nursing Home. Roman Eagle Memorial Home’s original facility was constructed in 1962 in front of the original structures, which were later demolished, and the cornerstone laid on July 28, 1962.

Since its inception, Roman Eagle has undergone four expansions to its present capacity of 312-beds.

Roman Eagle is seeking an experienced and motivated Food Service Director to lead our Dietary Department in a long-term care environment. This position is responsible for overseeing all food service operations, ensuring compliance with regulatory requirements, maintaining high standards of food quality and sanitation, and providing leadership to dietary staff. The Food Service Director plays a key role in supporting resident satisfaction, nutritional care, and operational excellence.

Position Summary

The Food Service Director plans, directs, and supervises all activities of the Dietary Department, including food preparation, menu planning, purchasing, inventory management, employee supervision, and resident nutrition services. The position ensures compliance with facility policies, state and federal regulations, and established dietary standards.

• Direct and supervise all Dietary Department operations and personnel.
• Recruit, schedule, train, evaluate, and coach dietary staff.
• Ensure staffing coverage and maintain efficient department operations.
• Develop and maintain departmental policies and procedures.
• Assess resident dietary needs, food preferences, and nutritional requirements.
• Maintain accurate nutritional assessments and dietary documentation.
• Plan and oversee regular and therapeutic menus in coordination with the Registered Dietitian.
• Monitor food quality, presentation, portion control, and meal service standards.
• Conduct resident rounds and gather feedback regarding meal satisfaction.
• Manage food purchasing, inventory, vendor relationships, and supply levels.
• Review invoices and monitor food and supply expenditures.
• Assist with budgeting and cost control initiatives.
• Maintain compliance with sanitation, infection control, and food safety standards.
• Conduct orientation, ongoing training, and departmental meetings.
• Participate in Quality Assurance and interdisciplinary meetings as assigned.
• Respond appropriately during emergencies in accordance with facility disaster preparedness procedures.
• Promote a positive dining experience and excellent customer service for residents, staff, and visitors.

Qualifications

Required

• High school diploma or equivalent.
• Completion of an approved Certified Dietary Manager (CDM) course.
• Minimum of two years of related dietary management experience.
• Strong leadership, communication, and organizational skills.
• Basic computer proficiency and recordkeeping skills.

Preferred

• Experience in a skilled nursing facility, rehabilitation center, assisted living community, or other healthcare setting.
• Knowledge of long-term care dietary regulations and survey requirements.
• Experience with menu planning, budget management, and staff development.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift food products, supplies, and equipment.
• Ability to push food carts and transport supplies throughout the facility.
• Ability to inspect food quality through visual observation, taste, and smell.
• Ability to communicate effectively with residents, families, staff, and vendors

Schedule: 5:30am - 1:30pm, weekend and occasional evening work required

Job Type: Full-Time

• Medical Insurance Plans with Prescription Coverage