Food Service Director

Healthcare Services Group•Old Bridge, NJ

14h•$75,000 - $85,000•Onsite

About The Position

Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! This position will act as Executive Chef, with South Asian Cuisine cooking recommended.

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/service and personnel supervision preferred.
Certified Dietary Manager (CDM) certification preferred (or as required by state and county law).
Must obtain Food Protection Manager (FPM) 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 effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.
Compliance with COVID-19 vaccination policies.
Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.
Must be able to perform routine, repetitive tasks continuously.
Must be able to work around food and cleaning products.
Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting.
May be required to complete an approved sanitation and safety course.
Residency within the service area required.

Nice To Haves

South Asian Cuisine cooking recommended.

Responsibilities

Oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service.
Adheres to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services.
Leads and supports the food service team to meet quality and safety standards.
Maintains accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.
Conducts staff training, quality control, and in-service sessions; performs roles of dietary aide, cook, and dishwasher as needed.
Communicates directives from client managers, building occupants, and administrators to HCSG staff effectively.
Uses protective gear, ensures safe mixing and use of cleaning solutions, and reports equipment needs or malfunctions promptly.
Follows infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.
Maintains consistent attendance, punctuality, and timely completion of tasks.
Represents HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
All other duties as assigned.