Food Service Director

Healthcare Services Group•Hinton, WV

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 is responsible for maintaining high food quality standards, managing inventory, ensuring food safety and customer service, and following facility menus, applicable regulations, and HCSG policies. The director leads and supports the food service team and maintains accurate records using HCSG computer software. The position may perform dietary aide, cook, and dishwasher duties as needed.

Requirements

Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework, preferred.
Two years of experience in quantity food production or service and personnel supervision preferred.
Hold a Certified Dietary Manager (CDM) certification, as required by state and county law; alternatively, meet one of the specified Dietetic Technician, dietetics program, or approved Dietary Manager’s Course qualifications, including required continuing education and, where applicable, credentialing examination.
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 and push or pull up to 50 pounds; stand, sit, bend, and walk for extended periods.
Perform routine, repetitive tasks continuously.
Work around food and cleaning products.
Basic computer skills, including the ability to maintain records, complete required reports, and use 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

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, safely mix and use cleaning solutions, and promptly report equipment needs or malfunctions.
Follow infection control, universal precautions, and handwashing procedures.
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.