Food Service Director

Healthcare Services Group•Highland Park, IL

10d•$65,000 - $68,000•Onsite

About The Position

The Food Service Director leads the dining department at a long-term care facility and oversees the food service program at a single site. The role ensures high food quality, effective inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team, maintains accurate operational records, conducts training and quality-control activities, and communicates effectively with facility and HCSG personnel. The role also requires hands-on support with dietary aide, cook, and dishwasher duties as needed, along with consistent adherence to sanitation, infection-control, and workplace-safety procedures.

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.
Able to lift and carry up to 50 pounds and push or pull up to 50 pounds.
Able to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Able 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 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.

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, ensuring food quality, inventory management, 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 activities, 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.