Food Service Director
On-siteJohnson City, Tennessee, United States
Job Summary
Oversee the food service program at a single long-term care site, ensuring high quality standards, inventory management, and strict adherence to federal, state, and local regulations. Lead and support the food service team to meet quality and safety benchmarks while maintaining accurate records of income, expenditures, supplies, personnel, and equipment. 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 of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Represent HCSG positively through courteous interactions with supervisors, co-workers, residents, and guests. Maintain consistent attendance, punctuality, and timely task completion. Residency within the service area is required.
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
- Food service or restaurant management coursework
- Two years of experience in quantity food production/service and personnel supervision
- Certified Dietary Manager (CDM) certification (or as required by state and county law)
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