Food Service Director

Responsibilities

• Oversight of the food service program at a single site
• Ensuring high food quality standards
• Inventory management
• Food safety
• Customer service
• Lead and support the food service team
• Maintain accurate records
• Conduct staff training
• Quality control and in-service sessions
• Perform roles of dietary aide, cook, and dishwasher as needed
• Communicate directives from client managers, building occupants, and administrators
• Use protective gear
• Ensure safe mixing and use of cleaning solutions
• Report equipment needs or malfunctions promptly
• Follow infection control, universal precautions, and handwashing procedures
• Maintain consistent attendance, punctuality, and timely completion of tasks
• Represent HCSG positively
• Communicate effectively with building occupants, administration, and HCSG leadership
• Comply with COVID-19 vaccination policies

Qualifications

• 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/service and personnel supervision preferred
• Certified Dietary Manager (CDM) certification preferred (or as required by state and county law)
• Must obtain Food Protection Manager (FPM) 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 effectively communicate with building occupants, administration, and HCSG leadership
• Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting
• May be required to complete an approved sanitation and safety course
• Residency within the service area required