Food Service Director

Healthcare Services Group•Holyoke, MA

25d

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 leads and supports the food service team and helps provide quality dining services to residents and guests. The role also involves maintaining accurate operational records, conducting staff training and quality-control activities, communicating directives from facility and client leadership, and supporting food-service operations as needed. The director must follow sanitation and infection-control procedures, use protective gear and cleaning products safely, and report equipment needs or malfunctions. The position requires regular interaction with residents, guests, facility personnel, and HCSG colleagues.

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.
Certified Dietary Manager (CDM) certification preferred or required by state and county law.
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 and 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 maintaining records and completing required reports such as web-based reports.
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.
Certified Dietary Manager (CDM) certification, unless required by state and county law.

Responsibilities

Oversee the food service program at a single site, ensuring 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 the duties 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.