Food Service Director at Healthcare Services Group, Inc.

Starkville, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

26 May, 26

Salary

0.0

Posted On

25 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality Standards, Inventory Management, Food Safety, Customer Service, Regulatory Adherence, Team Leadership, Record Keeping, Staff Training, Quality Control, Infection Control, Communication, Computer Software Proficiency, Problem Solving, Attendance, Punctuality

Industry

Hospitality

Description

Overview Role: Food Service Director / Dining Services Director / Certified Dietary Manager 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! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/17514637576MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence 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 while 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 handwashing 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. All other duties as assigned. Qualifications A Dietetic Technician who has successfully graduated from a Dietetic Technician program accredited by the American Dietetic Association Commission on Accreditation and Approval of Dietetic Education and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association. OR A person who has successfully graduated from a didactic program in Dietetics approved by the American Dietetic Association Commission on Accreditation and Approval of Dietetic Education and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association. OR A person who has successfully completed a Dietary Manager's Course approved by the Dietary Manager's Association and who passes the credentialing examination and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association. OR Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). Two years of experience in quantity food production/service and personnel supervision preferred. 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 to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. 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 Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Responsibilities

The Department Manager oversees the entire food service program at a single site, ensuring high standards for food quality, safety, inventory management, and customer service. This involves leading the team, maintaining accurate operational records, conducting training, and adhering strictly to all relevant regulations and policies.