Food Service Director

About This Role

Lead the dining department at a long-term care facility, ensuring high food quality standards, inventory management, and food safety. This role involves managing the food service program, adhering to regulations, and leading a team to enhance resident experiences.

Responsibilities

• Oversee the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service
• Adhere to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services
• 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

• Compliance with COVID-19 vaccination policies
• Ability to lift/carry a maximum of 50 pounds
• Ability to push/pull a maximum of 50 pounds
• Ability to 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 ability to maintain records and complete reports
• Residency within the service area

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

• Strong written and verbal communication skills
• Positive attitude and effective communication with building occupants, administration, and HCSG leadership

Skills

* Required skills

Benefits

Certifications