Food Service Director

Healthcare Services Group•Kennebunk, ME

11d•Onsite

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 ensures high food quality, effective inventory management, food safety, and customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director supports the food service team, maintains program records, conducts training and quality-control activities, and may perform dietary aide, cook, and dishwasher duties as needed. The role also requires effective communication with client managers, facility occupants and administrators, and HCSG staff, as well as consistent attendance, safe work practices, and courteous interactions with residents, guests, and colleagues.

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 and pull up to 50 pounds.
Ability to stand, sit, bend, and walk for extended periods and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports such as web-based reports.
Residency within the service area is required.
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.

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.
Completion of an approved sanitation and safety course may be required.

Responsibilities

Oversee the food service program at a single site, maintaining 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, 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.
Complete other duties as assigned.