Food Service Director

Overview

Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long‑term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference!

Benefits

• Comprehensive Benefits Package – Medical, Dental, and Vision
• Free Telemedicine Services on Day 1*
• Paid Holidays & Vacation
• 401(k)
• PNC EarnedIt Financial Wellness – get paid when you need it
• PNC Workplace Banking
• Free Prescription Discount Program
• Employee Assistance Programs
• Training & Development Opportunities
• Employee Recognition Programs
• Employee Stock Purchase Plan
• Nationwide Transfer Opportunities

Responsibilities

• Oversee the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service.
• Adhere to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services.
• 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 roles of dietary aide, cook, and dishwasher as needed.
• Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively.
• Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly.
• Follow infection control, universal precautions, and hand‑washing procedures to maintain a sanitary environment.
• Maintain consistent attendance, punctuality, and timely completion of tasks.
• Represent HCSG positively through courteous and cooperative interactions with supervisors, co‑workers, client staff, residents, and guests.
• Perform all other duties as assigned.

Qualifications

• Associate’s degree or higher in food service management or hospitality (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) 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.
• Positive attitude and ability to effectively communicate with building occupants, administration, and HCSG leadership.
• Compliance with COVID‑19 vaccination policies.
• Physical ability to lift/carry up to 50 lb, push/pull up to 50 lb, and stand, sit, bend, and walk for extended periods; ability to perform routine, repetitive tasks continuously.
• Ability to work around food and cleaning products.
• Basic computer skills for record‑keeping and web‑based reporting; may be required to complete an approved sanitation and safety course.
• Residency within the service area required.