Food Service Worker / Kitchen Aides

About the role

The Foodservice Director oversees the foodservice program at a single healthcare site, ensuring food quality, safety, inventory control, and excellent customer service. The role includes leadership, training, and hands‑on support across dietary aide, cook, and dishwasher functions.

Key responsibilities

• Manage foodservice operations, maintaining quality standards, inventory levels, and compliance with federal, state, and local regulations.
• Maintain accurate records of income, expenditures, supplies, personnel, and equipment for reporting to HCSG and facility management.
• Train and supervise staff, conduct quality control inspections, and provide in‑service education to meet HCSG standards.
• Communicate directives from client managers and administrators to staff, ensuring clear and consistent messaging.
• Enforce safety protocols, use protective gear, handle cleaning solutions safely, and report equipment or product issues promptly.
• Ensure punctual attendance, respond to paging systems, and uphold resident and customer experience standards.

Required profile

• Positive attitude with ability to follow oral and written instructions and perform routine tasks.
• Associate’s degree or higher in food service management or hospitality preferred; specialized foodservice management training required.
• Proof of completion of an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within 14 days of hire.
• Certification as a Certified Dietary Manager (CDM) or as required by state/county law.
• Two years of experience in quantity food production, dining/nutrition, and personnel supervision desired.
• Basic computer skills for record‑keeping and web‑based reporting.

Required skills

• Basic computer skills
• Food safety and sanitation knowledge (CFP/FPM, CDM certifications)