Food Service Director

Healthcare Services Group•Nicholasville, KY

About The Position

The Food Service Director, also described as a 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, effective inventory management, food safety, and customer service. The director follows facility menus, applicable federal, state, and local regulations, and HCSG policies to provide consistent, quality dining services. The role also supports the food service team, maintains operational records, and may perform dietary aide, cook, and dishwasher duties as needed.

Requirements

An associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management, is preferred.
Two years of experience in quantity food production or service and personnel supervision is preferred.
Certified Dietary Manager (CDM) certification is preferred or required by state and county law where 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.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds; 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 using web-based systems.
Residency within the service area is required.
May be required to complete an approved sanitation and safety course.

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/service and personnel supervision.
Certified Dietary Manager (CDM) certification, except where required by state or county law.

Responsibilities

Lead and support the food service team to meet quality and safety standards.
Oversee the site's food service program, 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, ensure cleaning solutions are mixed and used safely, 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.
Interact courteously and cooperatively with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.