Food Service Director

Healthcare Services Group•Middletown, RI

18d

About The Position

The Food Service Director, also referred to as Dining Services Director, leads the dining department at a long-term care facility. The role oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. The director follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide quality dining services. The position leads and supports the food service team, maintains accurate operational records using HCSG computer software, and conducts staff training, quality control, and in-service sessions. The director may also perform the duties of a dietary aide, cook, or dishwasher as needed. They communicate directives from client managers, building occupants, and administrators to HCSG staff and help maintain a sanitary, safe work environment through infection-control and food-safety practices. The role requires residency within the service area, compliance with COVID-19 vaccination policies, and the ability to perform routine, repetitive tasks continuously and work around food and cleaning products. The position represents HCSG through courteous and cooperative interactions with supervisors, coworkers, client staff, residents, and guests. Other duties may be assigned.

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 or pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods.
Ability to perform routine, repetitive tasks continuously and work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports using web-based reporting tools.
Residency within the service area is required.
Must obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Must 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 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 and county law.
Completion of an approved sanitation and safety course, if 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 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 the duties of a 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.
Interact courteously and cooperatively with supervisors, coworkers, client staff, residents, and guests.
Perform other duties as assigned.