Food Service Director
About The Position
The Food Service Director, also described as Dining Services Director, leads the dining department at a long-term care facility. The Department Manager oversees the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service. The role follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide quality dining services. The director leads and supports the food service team, maintains records using HCSG computer software, conducts training and quality control, and performs dietary aide, cook, and dishwasher duties as needed. The position also requires safe food-service and cleaning practices, effective communication with facility and HCSG personnel, and consistent attendance and courteous interactions.
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.
- 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.
- Basic computer skills, including the ability to maintain records and complete required reports, including web-based reporting.
- Residency within the service area is required.
- 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; perform routine, repetitive tasks continuously; and work around food and cleaning products.
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.
- May be required to complete an approved sanitation and safety course.
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 dietary aide, cook, and dishwasher duties as needed.
- Communicate directives from client managers, building occupants, and administrators to HCSG staff.
- Use protective gear and ensure safe mixing and use of cleaning solutions; 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, coworkers, client staff, residents, and guests.
- Complete other duties as assigned.
Benefits
- Medical, dental, and vision benefits.
- Free telemedicine services on day one.
- Paid holidays and vacation.
- 401(k).
- Earned-wage access through PNC EarnedIt.
- Financial wellness support from PNC Workplace Banking.
- Free prescription discount program.
- Employee assistance programs.
- Training and development opportunities.
- Employee recognition programs.
- Employee stock purchase plan.
- Nationwide transfer opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
