Menu & Dining Operations Consultant

Travel Requirement: Up to 75% / $85,000.00 - $125,000.00 DOE Generations Healthcare is looking for a Menu & Dining Operations Consultant to join our team. Benefits We offer a competitive compensation package, healthcare benefits and excellent career growth opportunities. Health Benefits for full-time employees offered 1st of the month following hire date. Benefits and incentive programs (including sign-on bonuses, if applicable) are subject to eligibility requirements and may change at any time. Sign-on bonus terms and amounts are subject to change and are based on the employee’s date of hire. Position Overview The Menu & Dining Operations Consultant provides leadership and operational support for menu development, purchasing optimization, food cost management, and dining operations across multiple skilled nursing and behavioral health facilities. Collaborating closely with the Regional Dietitian Consultant, Dietary Managers, facility leadership, vendors, and interdisciplinary teams to develop, implement, and continuously improve menus that meet clinical requirements, resident preferences, demographic needs, operational capabilities, and organizational financial goals. This role also conducts routine facility visits to evaluate menu compliance, purchasing practices, production systems, sanitation, meal quality, portion control, and dining operations while providing coaching and operational guidance to Dietary Managers and Food Service staff. Essential Responsibilities Menu Development & Implementation Develop, maintain, and continuously improve standardized cycle menus for skilled nursing and behavioral health facilities. Ensure menus comply with federal and state regulations (Title 9 and Title 22 CA), physician-ordered diets in active EMR, therapeutic diet standards, and organizational policies. Collaborate with the Regional Dietitian Consultant to ensure menus meet nutritional requirements and clinical standards. Coordinate seasonal menu updates and continuous menu improvements. Develop and maintain standardized recipes and production documentation. Oversee nutritional analysis software and menu management platforms. Support implementation of IDDSI-compliant menus and texture-modified diets. Purchasing & Financial Management Develop purchasing strategies that promote consistency, quality, and financial stewardship. Monitor food costs and recommend opportunities to improve operational efficiency while maintaining resident satisfaction. Evaluate purchasing trends, inventory practices, and vendor utilization across facilities. Identify rebate opportunities and collaborate with vendors to maximize purchasing incentives. Monitor contract compliance and purchasing standardization. Assist facilities with inventory management and waste reduction initiatives. Partner with Finance and Operations to support annual budget planning and cost containment initiatives. Food Service Operations Conduct routine operational assessments at assigned facilities. Evaluate menu execution and compliance with standardized recipes. Review production systems, kitchen workflow, staffing efficiencies, and meal service operations. Assess sanitation practices, food safety, storage procedures, and regulatory compliance. Monitor portion control and meal presentation standards. Assist Dietary Managers with process improvements that enhance operational efficiency and resident satisfaction. Provide recommendations to improve workflow, productivity, and dining services. Vendor & Tray Card Program Management Serve as the primary liaison for menu software vendors, food distributors, and purchasing partners. Collaborate with vendors to implement menu changes and resolve operational challenges. Coordinate product substitutions and approved menu modifications. Assist with the implementation of new food service technologies, purchasing systems, and menu platforms. Support rebate programs and vendor performance reviews. Education & Operational Support Provide education and coaching to Dietary Managers and Food Service staff regarding menu implementation, purchasing practices, production systems, and operational best practices. Develop standardized operational resources, training materials, and competency tools. Support the orientation of newly hired Dietary Managers. Assist facilities in developing corrective action plans related to operational deficiencies per regulation. Promote best practices across all Food & Nutrition departments. Quality Improvement Participate in Quality Assurance and Performance Improvement (QAPI) initiatives related to Food & Nutrition Services. Monitor operational Key Performance Indicators (KPIs), including: Food cost performance, purchasing compliance, menu compliance, resident satisfaction, waste reduction, kitchen sanitation and meal quality. Recommend operational improvements based on audit findings and performance metrics. Participate in company-wide Food & Nutrition initiatives and special projects. Perform other duties as assigned within Food, Nutrition, and Clinical Services. Knowledge, Skills, and Abilities Comprehensive knowledge of healthcare food service operations. Strong knowledge of menu planning, nutritional analysis, recipe development, and production systems. Experience with purchasing optimization, food cost management, and vendor relations. Knowledge of healthcare purchasing contracts and rebate programs. Strong understanding of food safety, sanitation, CMS, Title 22, CDPH, and local health department regulations. Knowledge of IDDSI standards and therapeutic diets. Familiarity with menu software platforms, nutritional analysis software, and food service technology. Strong financial and analytical skills. Excellent organizational and project management abilities. Ability to manage multiple facilities simultaneously. Strong communication, coaching, and leadership skills. Ability to develop standardized operational processes. Ability to analyze operational data and implement sustainable improvements. Proficiency with Microsoft Office Applications and other food service management software. Education & Experience Bachelor’s degree in nutrition, Food Service Management, Hospitality Management, or a related field preferred. Registered Dietitian (RD), Certified Dietary Manager (CDM), or equivalent healthcare food service leadership experience. Minimum of three years in healthcare food service operations. Multi-site healthcare experience preferred. Experience in menu planning, purchasing, budgeting, vendor management, food cost analysis, and operational consulting. Experience with long-term care, skilled nursing, or behavioral health food service operations preferred. Must be able to travel as needed for business purposes Must possess a valid driver’s license and have access to a reliable vehicle. This position requires the successful completion of a background check, pre-employment physical, and drug screening as part of the hiring process. More detailed information, including our mission statement and virtual 360 tours, can be viewed at . The Company is an equal opportunity employer and makes employment decisions on the basis of merit. The Company prohibits unlawful discrimination against employees or applicants based on race (including traits historically associated with race, such as hair texture and protective hairstyles), religion, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, reproductive health decision making, gender, gender identity, gender expression, age, military status, veteran status, uniformed service member status, sexual orientation, transgender identity, citizenship status, pregnancy, or any other consideration made unlawful by federal, state, or local laws. The Company also prohibits unlawful discrimination based on the perception that anyone has any of those characteristics or is associated with a person who has or is perceived as having any of those characteristics. #J-18808-Ljbffr Generations Healthcare