Food Service Director
About The Position
The Food Service Director, also described as the Department Manager or Dining Services Director, oversees the food service program at a single long-term care facility. The role is responsible for maintaining high food quality, managing inventory, ensuring food safety, and delivering strong customer service while following facility menus, applicable federal, state, and local regulations, and HCSG policies. The director leads and supports the food service team, maintains operational records, conducts staff training and quality-control activities, and communicates directives from client managers, building occupants, and administrators. The role may also perform the duties of a dietary aide, cook, or dishwasher as needed. It requires safe use of protective equipment and cleaning products, compliance with infection-control procedures, and the ability to perform routine tasks in a food-service environment.
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 required reports, 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, preferred.
- Two years of experience in quantity food production or service and personnel supervision preferred.
- Certified Dietary Manager (CDM) certification preferred, 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 the duties of a dietary aide, cook, or 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.
Benefits
- Comprehensive medical, dental, and vision benefits package.
- Free telemedicine services on Day 1.
- Paid holidays and vacation.
- 401(k).
- Earned wage access through PNC EarnedIt.
- Financial wellness support from PNC Workplace Banking.
- Free prescription discount program.
- Employee assistance programs.
- Training and development opportunities.
- Employee recognition programs.
- Employee stock purchase plan.
- Nationwide transfer opportunities.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
