Food Service Worker/ Kitchen Aides

Kanz; Burlington (VT); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading healthcare services company in Vermont is looking for a Foodservice Director to manage dining services and ensure food quality and safety standards. The ideal candidate will have an Associate's degree in food service management and at least two years of relevant experience. This full-time role requires strong leadership and communication skills. Join our dedicated team and contribute to fostering fulfillment in the communities we serve.

Qualifications

• Demonstrate a positive attitude with the ability to follow instructions.
• Two years of experience in quantity food production/service.
• Must comply with COVID-19 Vaccination Policies.

Responsibilities

• Manage the foodservice program and ensure quality standards.
• Communicate directives from client managers to staff.
• Maintain records of income and expenditures.

Skills

Positive attitude

Leadership skills

Basic computer skills

Education

Associate’s degree or higher in food service management or hospitality

Certified Dietary Manager (CDM)

Job description

Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's most trustworthy companies, we are recognized for treating our customers and employees fairly and pursuing excellence via an ever‑evolving focus on training and developing team members at every level.

Our purpose is Fostering Fulfillment In Communities. Our values—Integrity, Collaboration, Empowerment, Passion, and Perseverance (aka Grit)—influence our decisions and actions inside and outside the workplace.

Position Summary

• Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
• Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management.
• Training - Responsible for all training, quality control and in‑servicing staff to meet HCSG standards. Includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call‑outs.
• Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff.
• Safety - Utilize protective gear in all appropriate functions. Responsible for safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques.
• Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner.
• Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co‑workers, and client staff.
• Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests.

Qualifications

• Demonstrate a positive attitude with the ability to follow oral and written instructions and perform routine, repetitive tasks daily.
• After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals.
• Associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
• Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment.
• Certified Dietary Manager (CDM) course participant, or certification as required by State & County law.
• Must successfully achieve the eLuminate Food Service Manager (FSM) and Long‑Term Care Food Service (LTC‑FSM) certifications within the first 60 days of employment.
• Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired.
• 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.
• Must be able to be at work as scheduled and on time.
• Compliance with COVID‑19 Vaccination Policies, as required by State, Local, and/or Customers.
• 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.
• Must live in the service area.

All your information will be kept confidential according to EEO guidelines.

Seniority level

Entry level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Technology, Information and Internet