Dining Services Director – Long-Term Care

Healthcare Services Group, Inc; Baltimore (MD); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Telemedicine

Paid holidays

Vacation

401(k)

Stock purchase plan

Training & development

Recognition programs

Transfer opportunities

Job summary

Healthcare Services Group, Inc. is seeking a Food Service Director to lead the dining department at a long-term care facility. You will oversee food quality, inventory, safety, and customer service while ensuring compliance with menus and regulations.

The role requires leadership of the food service team, training, record-keeping, and effective communication with clients, staff, and administrators. Competitive salary and benefits package.

Qualifications

• Associate degree or higher in food service management or hospitality preferred.
• CDM certification preferred; FSM and LTC-FSM certifications may be expected.
• Must obtain FPM within 14 days of employment.

Responsibilities

• Lead and support the food service team to meet quality and safety standards.
• Maintain records of income, expenditures, supplies, personnel, and equipment.
• Conduct staff training and quality control; cover roles as needed.
• Communicate directives from client managers and staff to the team.
• Ensure safe handling of cleaning solutions and report equipment needs.
• Follow infection control and handwashing procedures.
• Maintain attendance, punctuality, and timely task completion.
• Represent HCSG positively with supervisors, staff, residents and guests.
• All other duties as assigned.

Skills

Communication skills

Team leadership

Food service knowledge

Education

Associate’s degree in food service management or hospitality

CDM certification

Tools

Basic computer skills

Job description

Healthcare Services Group, Inc. is seeking a Food Service Director to lead the dining department at a long-term care facility. You will oversee food quality, inventory, safety, and customer service while ensuring compliance with menus and regulations.

The role requires leadership of the food service team, training, record-keeping, and effective communication with clients, staff, and administrators. Competitive salary and benefits package.