Food Service Director

Healthcare Services Group, Inc.•Middletown, RI

7d•Onsite

About The Position

The Food Service Director leads the dining department at a long-term care facility and oversees the food service program at a single site. The role is responsible for maintaining food quality, managing inventory, ensuring food safety, and delivering customer service in accordance with facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team, maintains operational records, conducts training and quality-control activities, communicates directives, and helps perform food service duties as needed. The position requires maintaining a sanitary and safe environment, following infection-control procedures, and representing HCSG through courteous and cooperative interactions.

Requirements

Associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management, preferred.
Two years of experience in quantity food production or service and personnel supervision, preferred.
Certified Dietary Manager (CDM) certification preferred or required by state and county law, as 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 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.

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.
Certified Dietary Manager (CDM) certification.
Completion of an approved sanitation and safety course may be required.

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 federal, state, and local 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 the roles of dietary aide, cook, and dishwasher 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-precaution, 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.