Food Service Director

Job Summary
At Catholic Charities of Ingham, Eaton, and Clinton Counties, every team member plays an essential role in advancing our mission to serve vulnerable individuals and families with compassion and dignity. As part of our team, you will contribute to a wide range of services aimed at fostering hope, healing, and empowerment within the communities we serve.

The Food Service Director plays a key role in the launch and ongoing operation of our new Psychiatric Residential Treatment Facility (PRTF). This position oversees all aspects of nutritional services, including menu planning, dietary documentation, food service safety, and compliance with USDA and MDHHS licensing standards. The Food Service Director develops nutritionally balanced menus, provides individualized dietary planning for residents with special needs, and collaborates with the residential and clinical teams to ensure food service supports each resident’s overall treatment plan. The role also includes hands-on food preparation and cooking assistance as needed.

As the program expands, this role will include supervision of one to two food service employees.

Key Responsibilities

• Plan, implement, and document menus that comply with USDA Child and Adult Care Food Program (CACFP) standards and MDHHS licensing requirements.
• Develop and maintain nutritional policies and procedures that support food safety and balanced dietary practices.
• Oversee food storage, preparation, and service to ensure compliance with safe and sanitary standards.
• Assist with food preparation and cooking as needed to support program operations.
• Collaborate with clinical and residential teams to create individualized dietary plans for residents with medical, behavioral, or therapeutic nutrition needs.
• Maintain documentation required by licensing and USDA, including menu records, dietary modifications, and sanitation logs.
• Train and support kitchen and residential staff on safe food handling, portioning, and special diet procedures.
• Participate in interdisciplinary treatment team meetings and contribute to residents’ health and wellness planning.
• Conduct regular inspections of food service areas and equipment to ensure cleanliness and compliance.
• Provide leadership and guidance to food service staff, ensuring consistency and adherence to established policies and quality standards.
• Other duties as assigned.

Qualifications

• Education: Bachelor’s degree in Nutrition, Dietetics, Public Health, Food Service Management, Family and Consumer Sciences, or a closely related field required. A master’s degree is welcomed but not required.
• Experience: At least one year of experience in menu planning, nutrition education, or food service management, preferably in a residential, school, or healthcare setting.
• Licensure/Certification: Must be a Registered Dietitian (RD/RDN) with active licensure in the State of Michigan as a Licensed Dietitian/Nutritionist (LDN). ServSafe Food Protection Manager Certification required or must obtain prior to hire.
• Knowledge of USDA nutrition guidelines, therapeutic diets, and food safety practices required.

Personal Attributes Anticipated

• Mission-driven and committed to supporting the health and wellbeing of youth and families.
• Organized and detail-oriented, with strong documentation and planning skills.
• Collaborative and communicative, able to work effectively with clinical, residential, and administrative staff.
• Practical and flexible, willing to assist with both planning and hands-on food service tasks.
• Dependable, ethical, and focused on maintaining high standards of care and safety.
• Leadership-oriented, with the ability to train, mentor, and support staff effectively.

Work Environment & Physical Demands

• This position is on-site and may involve time in both office and kitchen environments.
• Requires standing, walking, bending, and lifting up to 30 pounds.
• Exposure to varying kitchen temperatures and standard food service equipment.
• Occasional attendance at meetings or events outside regular business hours may be required.
• Reasonable accommodations will be made for individuals with disabilities to perform essential job functions.

Reporting & Scope of Role

• Reports directly to the Program Director.
• Collaborates closely with nursing, clinical, and residential teams to ensure residents’ nutritional needs are met and dietary practices align with treatment goals.
• Responsible for menu planning, food service compliance, and documentation related to MDHHS licensing and USDA requirements.
• Will assume supervisory responsibilities for one to two food service staff as the program expands.

Comments
This job description outlines the essential functions and expectations of the position and may be adjusted to meet program or agency needs. Additional duties may be assigned by management as necessary.