Food Service Director

Healthcare Services Group•Louisa, VA

About The Position

Healthcare Services Group (HCSG) is seeking a Food Service Director, also described as a Dining Services Director, to lead the dining department at a long-term care facility. The role oversees the food service program at a single site, 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 quality dining services. The listed pay range is $55,000 to $65,000 per year. The role leads and supports the food service team, maintains operational records using HCSG computer software, and conducts training, quality control, and in-service sessions. The Director may perform dietary aide, cook, and dishwasher duties as needed, and communicates client and facility directives to HCSG staff. The position requires safe food and cleaning practices, infection-control procedures, consistent attendance, and courteous, cooperative interactions with residents, guests, coworkers, supervisors, and client staff. 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.
Lift and carry up to 50 pounds and push or pull up to 50 pounds; stand, sit, bend, and walk for extended periods.
Perform routine, repetitive tasks continuously.
Work around food and cleaning products.
Have basic computer skills and the ability to maintain records and complete required reports, including web-based reporting.
Reside within the service area.
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.

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.
Completion of an approved sanitation and safety course, if required.

Responsibilities

Oversee the food service program at a single site, maintaining 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 dietary aide, cook, and dishwasher duties 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 precautions, 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, coworkers, client staff, residents, and guests.
Perform other duties as assigned.