Food Service Director

Healthcare Services Group•Sylva, NC

About The Position

The Food Service Director oversees the food service program at a single long-term care facility. The role leads the dining department and food service team, 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 position maintains records of income, expenditures, food supplies, personnel, and equipment using HCSG computer software. It also includes staff training, quality control, and in-service sessions, with the director performing dietary aide, cook, and dishwasher duties as needed. The director communicates directives from client managers, building occupants, and administrators to HCSG staff, reports equipment needs or malfunctions, and follows sanitation, infection-control, and workplace-safety procedures. Residency within the service area is required.

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 or 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, including web-based reporting.
Residency within the service area is required.
Must obtain Food Protection Manager (FPM) certification within the first 14 days of employment.
Must 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 food service or restaurant management coursework.
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.
May be required to complete an approved sanitation and safety course.

Responsibilities

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.
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 and ensure cleaning solutions are mixed and used safely.
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.