Food Service Director

Healthcare Services Group•Berryville, VA

3d•Onsite

About The Position

The Food Service Director, also referred to as the Dining Services Director or Department Manager, oversees the food service program at a single long-term care facility. The role leads the dining department and team, ensuring food quality, inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director maintains records using HCSG computer software and supports daily food-service operations, including performing the duties of a dietary aide, cook, or dishwasher when needed. The position requires effective communication with HCSG staff, client managers, building occupants, administrators, residents, and guests. It also involves maintaining a sanitary and safe environment, following infection-control procedures, and promptly reporting equipment needs or malfunctions. The posting states an annual pay range of $55,000 to $65,000; additional pay information says offered hourly rates are determined by qualifications, experience, education, and facility requirements.

Requirements

Strong written and verbal communication skills.
Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.
Comply with COVID-19 vaccination policies.
Be able to lift and carry up to 50 pounds and push and pull up to 50 pounds.
Be able to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Be able to work around food and cleaning products.
Have basic computer skills, including the ability to maintain records and complete required reports, including web-based reporting.
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.
Reside within the service area.

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 certification when 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, maintaining 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.
Effectively 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, representing HCSG positively.
Complete other duties as assigned.