Dining Services Department Manager (CDM or DSS Certification Preferred)

Healthcare Services Group, Inc.•Torrance, CA

10d•$33 - $35•Onsite

About The Position

Healthcare Services Group (HCSG) is hiring a Dining Services Department Manager to lead the dining department at a long-term care facility. The role oversees the food service program at a single site, maintaining food quality, inventory, food safety, and customer service while following facility menus, applicable regulations, and HCSG policies. The manager leads and supports the food service team and may perform dietary aide, cook, and dishwasher duties as needed.

Requirements

Certified Dietary Manager (CDM), Dietetic Services Supervisor (DSS) credential, or a four-year degree in Nutrition or Dietetics is required.
Obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
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; stand, sit, bend, and walk for extended periods.
Ability to perform routine, repetitive tasks continuously and work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports such as web-based reporting.
Residency within the service area is required.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework.
Two years of experience in quantity food production or service and personnel supervision.
May be required to complete an approved sanitation and safety course.

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 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 precautions, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.