Food Service Director

Healthcare Services Group, Inc.•Owensboro, KY

About The Position

The Food Service Director, also described as the Dining Services Director or Department Manager, leads the dining department and oversees the food service program at a single long-term care facility. The role is responsible for maintaining high food quality standards, managing inventory, ensuring food safety, and delivering customer service in accordance with facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team and may perform the duties of a dietary aide, cook, or dishwasher as needed. The position includes maintaining records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software; training staff; conducting quality control and in-service sessions; and communicating directives from client managers, building occupants, and administrators to HCSG staff. The director also follows infection-control and sanitation procedures, uses protective gear and cleaning solutions safely, and reports equipment needs or malfunctions. Residency within the service area is required.

Requirements

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.
Ability to perform routine, repetitive tasks continuously.
Ability to 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.
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.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management.
Two years of experience in quantity food production or service and personnel supervision.
Certified Dietary Manager (CDM) certification, or as required by state and county law.
Completion of an approved sanitation and safety course, if required.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory, food safety, and customer service.
Follow facility menus, applicable federal, state, and local regulations, and HCSG policies.
Lead and support the food service team in meeting 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 and ensure safe mixing and use of cleaning solutions.
Report equipment needs or malfunctions promptly.
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, representing HCSG positively.
Perform other duties as assigned.