Certified Dietary Services Department Manager (TEMPORARY)

Healthcare Services Group•Puyallup, WA

21h

About The Position

Healthcare Services Group (HCSG) is hiring a Certified Dietary Services Department Manager to lead the dining department at a long-term care facility. This temporary, full-time position oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. The role follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide quality dining services. The expected end date is 12/10/2026, with a potential extension of up to 90 days. The manager leads and supports the food service team, maintains records using HCSG computer software, conducts training and quality-control activities, and communicates directives from client managers and facility administrators. The position may also perform dietary aide, cook, and dishwasher duties as needed. The starting pay rate is USD $35.00 per hour. Residency within the service area is required.

Requirements

Certified Dietary Manager (CDM) certification required.
Must obtain Food Protection Manager (FPM) certification 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.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Comply with COVID-19 vaccination policies.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports, including web-based reporting.
Residency within the service area required.

Nice To Haves

Associate’s degree or higher in Nutrition, Dietetics, or Culinary Arts will be considered.
Two years of experience in quantity food production/service and personnel supervision preferred.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable regulations, and HCSG policies.
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 dietary aide, cook, and dishwasher duties as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear, safely mix and use cleaning solutions, and promptly report equipment needs or malfunctions.
Follow infection-control, universal-precaution, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Interact courteously and cooperatively with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.