Food Service Director

Healthcare Services Group, Inc.•Hinton, WV

6d•$60,000 - $70,000

About The Position

Healthcare Services Group (HCSG) is hiring a Food Service Director to lead the dining department at a long-term care facility. The role oversees the food service program at a single site, ensuring food quality, inventory management, food safety, and customer service. The Director follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide consistent dining services. The position also involves leading and supporting staff, maintaining records, conducting training and quality-control activities, and performing food service duties as needed.

Requirements

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework, is preferred.
Two years of experience in quantity food production or service and personnel supervision is preferred.
Hold a Certified Dietary Manager (CDM) certification, as required by state and county law, or meet one of the listed qualifying dietetic education and continuing education pathways.
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, push and pull up to 50 pounds, and stand, sit, bend, and walk for extended periods.
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.
May be required to complete an approved sanitation and safety course.
Residency within the service area is required.

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.

Responsibilities

Lead and support the food service team to meet quality and safety standards.
Oversee the food service program at a single site, including food quality, inventory management, food safety, and customer service.
Follow facility menus, applicable regulations, and HCSG policies.
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 through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.