Food Service Director

Healthcare Services Group•Lansing, MI

18d

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 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 dietary aide, cook, or dishwasher duties as needed. The role also requires maintaining a sanitary environment, communicating effectively with facility and HCSG personnel, and representing HCSG through courteous and cooperative interactions.

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 and 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 reports such as web-based reports.
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, or as 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, 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, 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.
Complete other duties as assigned.