Food Service Director

Healthcare Services Group, Inc.•Town of Garfield, WI

12d

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 food quality, inventory, 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, maintains records using HCSG computer software, conducts training and quality-control activities, and helps perform dietary aide, cook, and dishwasher duties as needed. The position also requires effective communication with client managers, building occupants, administrators, and HCSG staff; maintaining a sanitary environment and safe work practices; and providing courteous, cooperative service to residents, guests, and colleagues. Additional duties may be assigned.

Requirements

Two years of experience in quantity food production or service and personnel supervision preferred.
Certified Dietary Manager (CDM) certification preferred or required by 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.
Lift and carry up to 50 pounds and push or pull up to 50 pounds; stand, sit, bend, and walk for extended periods.
Perform routine, repetitive tasks continuously.
Work around food and cleaning products.
Have basic computer skills and be able to maintain records and complete reports, including web-based reporting.
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/service and personnel supervision.
Certified Dietary Manager (CDM) certification, except where 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, maintaining high 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 to meet 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-precautions, and handwashing procedures to maintain a sanitary environment.
Maintain consistent attendance and punctuality and complete tasks on time.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.