Food Service Director

Healthcare Services Group, Inc.•Breitung Township, MI

About The Position

The Food Service Director, also referred to as Dining Services Director, leads the dining department at a long-term care facility. This department manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. The role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. The director leads and supports the food service team, maintains program records, conducts staff training and quality-control activities, and communicates effectively with client managers, building occupants, administrators, and HCSG staff. The position may require performing the duties of a dietary aide, cook, or dishwasher. The director also helps maintain a safe and sanitary workplace through appropriate use of protective gear and cleaning products, infection-control practices, universal precautions, and handwashing procedures.

Requirements

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.
Strong written and verbal communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership to perform daily tasks.
Comply with COVID-19 vaccination policies.
Able to lift and carry up to 50 pounds and push and pull up to 50 pounds.
Able to stand, sit, bend, and walk for extended periods.
Able to perform routine, repetitive tasks continuously.
Able to work around food and cleaning products.
Basic computer skills, including maintaining records and completing reports as required, including web-based reporting.
Residency within the service area is required.

Nice To Haves

Associate’s degree or higher in food service management or hospitality, including coursework in food service or restaurant management.
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.
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.
Ensure compliance with facility menus, federal, state, and local regulations, and HCSG policies.
Lead and support the food service team to meet 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 roles of dietary aide, cook, and dishwasher as needed.
Communicate directives from client managers, building occupants, and administrators effectively 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.
Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.
Perform other duties as assigned.