Food Service Director

Healthcare Services Group•Annville, KY

About The Position

Healthcare Services Group (HCSG) is seeking a Food Service Director, also referred to as a Dining Services Director, to lead the dining department at a long-term care facility. The role oversees the food service program at a single site, ensuring high food quality, effective inventory management, food safety, and customer service while following facility menus, applicable regulations, and HCSG policies. The director leads and supports the food service team, maintains operational records, conducts staff training and quality control, and communicates directives from client managers, facility occupants, and administrators. The position also includes hands-on food service duties as needed, adherence to sanitation and infection-control procedures, and positive, courteous interaction with residents, guests, coworkers, and client staff. 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.
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; perform routine, repetitive tasks continuously; and work around food and cleaning products.
Basic computer skills, including maintaining records and completing required reports, including web-based reporting.
Residency within the service area is required.
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.

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.
Completion of an approved sanitation and safety course may be required.

Responsibilities

Oversee the food service program at a single site, including 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 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 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; 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, coworkers, client staff, residents, and guests.
Perform other duties as assigned.