Food Service Director

Healthcare Services Group•Ashland, WI

About The Position

The Food Service Director leads the dining department and oversees the food service program at a single long-term care facility. The role is responsible for maintaining high food quality and customer service standards, managing inventory, and ensuring food safety. The director follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide consistent dining services. The position also 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.

Requirements

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework, preferred.
Two years of experience in quantity food production or service and personnel supervision preferred.
Certified Dietary Manager (CDM) certification preferred or required by applicable state and county law.
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.
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; 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, including web-based reporting.
May be required to complete an approved sanitation and safety course.
Residency within the service area is required.

Nice To Haves

Associate’s degree or higher in food service management or hospitality with food service or restaurant management coursework.
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.

Responsibilities

Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
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, ensure cleaning solutions are mixed and used safely, and promptly report equipment needs or malfunctions.
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.
Perform other duties as assigned.