Dining Services Director — Long-Term Care

Socket.dev; East Lansing (MI); On-site; USD 65,000 - 100,000; Full time

Benefits offered by this job

Comprehensive Benefits

Telemedicine

Paid Holidays & Vacation

401 (k)

EarnedIt

Wellness Support

Prescription Discount

Employee Assistance

Training & Development

Recognition Programs

Stock Purchase Plan

Transfer Opportunities

Job summary

Healthcare Services Group (HCSG) invites applications for a Food Service Director to lead the dining program at a long-term care facility. You will supervise the dining team, ensure high food quality, manage inventory, and maintain compliance with menus and regulations to deliver quality dining experiences.

Key duties include staff training, record keeping, communicating directives from managers, and maintaining safety, sanitation, and patient/customer satisfaction across shifts.

Qualifications

• 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.

Responsibilities

• Lead and support the food service team to meet quality and safety standards.
• Maintain accurate records of income, expenditures, food 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.

Skills

Leadership

Communication

Team collaboration

Education

Associate degree in food service management

Tools

HCSG software

Job description

Healthcare Services Group (HCSG) invites applications for a Food Service Director to lead the dining program at a long-term care facility. You will supervise the dining team, ensure high food quality, manage inventory, and maintain compliance with menus and regulations to deliver quality dining experiences.

Key duties include staff training, record keeping, communicating directives from managers, and maintaining safety, sanitation, and patient/customer satisfaction across shifts.