Food Service Director

Healthcare Services Group•Baltimore, MD

19d

About The Position

The Food Service Director, also referred to as Dining Services 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 standards, 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 and helps provide consistent, quality dining services to residents and guests. The position also involves maintaining operational records, using HCSG computer software, conducting staff training and quality-control activities, and performing food-service duties such as dietary aide, cook, or dishwasher when needed. The director communicates directives from client managers, building occupants, and administrators to HCSG staff, follows infection-control and sanitation procedures, and reports equipment needs or malfunctions. Offered salary rates depend on the applicant’s qualifications, experience, education, and the facility’s needs and operational requirements.

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 or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods.
Ability to perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including the ability to maintain records and complete required reports, including 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 or county law.
Completion of an approved sanitation and safety course, if required.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable 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 the duties of a dietary aide, cook, and dishwasher 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.