Food Service Director

Healthcare Services Group•Gambrills, MD

10d

About The Position

The Food Service Director, also described as the Dining Services Director or Department Manager, oversees the food service program at a single long-term care facility. The role is responsible for maintaining high food quality, 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, maintains records, conducts training and quality control, and may perform food service duties as needed. The position requires regular communication with client and facility personnel, adherence to infection-control and safety procedures, and courteous interactions with residents, guests, and colleagues.

Requirements

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 or service and personnel supervision, preferred.
Certified Dietary Manager (CDM) certification preferred or required by state and county law, as applicable.
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.
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 required reports, including web-based reporting.
May be required to complete an approved sanitation and safety course.
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.
Certified Dietary Manager (CDM) certification.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Ensure adherence to facility menus, 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, 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.
Represent HCSG through courteous and cooperative interactions with supervisors, coworkers, client staff, residents, and guests.
Perform other duties as assigned.