Food Service Director

Healthcare Services Group•Arlington, VA

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, managing inventory, ensuring food safety and customer service, and following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team, maintains operational records, conducts training and quality-control activities, communicates directives, and helps perform food-service duties as needed. The position also requires maintaining a sanitary and safe work environment, attending reliably, and representing HCSG through courteous and cooperative interactions with staff, residents, guests, and supervisors.

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 state and county law, as applicable.
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 and pull up to 50 pounds.
Stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Work around food and cleaning products.
Have basic computer skills and the ability to maintain records and complete required reports, including web-based reporting.
Complete an approved sanitation and safety course if required.
Reside within the service area.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework.
Two years of experience in quantity food production or service and personnel supervision.
Certified Dietary Manager (CDM) certification, except where required by state and county law.

Responsibilities

Oversee the food service program at a single site, including 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 activities, 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, 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.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.