Food Service Director

Healthcare Services Group, Inc.•Avon, IN

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 is responsible for food quality, 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 operational records, conducts training and quality control, and helps perform food service duties as needed. The position requires clear communication with client managers, building occupants, administrators, HCSG staff, residents, and guests. It also involves maintaining a sanitary and safe environment, reporting equipment needs or malfunctions, consistent attendance, and timely completion of assigned work. 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.
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.
Able to perform routine, repetitive tasks continuously.
Able 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 is required.
Must obtain Food Protection Manager (FPM) certification 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.

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, unless required by state and county law.
May be required to complete an approved sanitation and safety course.

Responsibilities

Oversee the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service.
Follow facility menus, federal, state, and local regulations, and HCSG policies.
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 duties of dietary aide, cook, and dishwasher as needed.
Communicate directives from client managers, building occupants, and administrators to HCSG staff.
Use protective gear and ensure cleaning solutions are mixed and used safely.
Report equipment needs or malfunctions promptly.
Follow infection control, universal precautions, 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.
Complete other duties as assigned.