Food Service Director

About This Role

Lead the dining department at a long-term care facility, ensuring high food quality, inventory management, food safety, and excellent customer service. This role is crucial for consistently providing quality dining services while adhering to regulations and HCSG policies.

Responsibilities

• Lead and support the food service team to meet quality and safety standards
• Maintain accurate records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software
• Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed
• Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively
• Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly
• Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment
• Maintain consistent attendance, punctuality, and timely completion of tasks
• Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests

Requirements

• Must obtain Food Protection Manager (FPM) within the first 14 days of employment
• Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment
• Strong written and verbal communication skills
• Ability to maintain a positive attitude and effectively communicate
• Compliance with COVID-19 vaccination policies
• Ability to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods
• Ability to perform routine, repetitive tasks continuously
• Ability to work around food and cleaning products
• Basic computer skills with the ability to maintain records and complete reports
• Residency within the service area required

Qualifications

• Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred.
• Two years of experience in quantity food production/service and personnel supervision preferred.

Nice to Have

• Associate’s degree or higher in food service management or hospitality
• Two years of experience in quantity food production/service and personnel supervision
• Certified Dietary Manager (CDM) certification

Skills

* Required skills

Benefits

Certifications