Food Service Director
On-siteFranklinton, Louisiana, United States
Job Summary
Oversee the food service program at a single site, ensuring high food quality standards, inventory management, and compliance with federal, state, and local regulations. Lead and support the food service team to meet quality and safety standards while maintaining accurate records of income, expenditures, and personnel 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 and administrators effectively. Use protective gear, ensure safe mixing of cleaning solutions, and report equipment needs promptly. Follow infection control and universal precautions to maintain a sanitary environment. Represent HCSG positively through courteous interactions with residents, guests, and staff.
Required Qualifications
- 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/service and personnel supervision
- Certified Dietary Manager (CDM) certification
- Food Protection Manager (FPM) certification
- Food Service Manager (FSM) certification
- Long-Term Care Food Service (LTC-FSM) certification
- Strong written and verbal communication skills
- Compliance with COVID-19 vaccination policies
- Ability to lift/carry a maximum of 50 pounds
- Ability to push/pull a maximum of 50 pounds
- Ability to 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 with the ability to maintain records and complete reports as required, including web-based reporting
- Residency within the service area
Desired 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)
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