Food Service Supervisor jobs at UNC Health Care - 109 jobs

Sonida Senior Living is one of the nation's leading operators of independent living, assisted living and memory care communities for senior adults. The Company operates 97 communities that are home to nearly 12,000 residents across 20 states providing comfortable, safe, affordable communities where residents can form friendships, enjoy new experiences and receive personalized care from dedicated team members who treat them family. Job Description: The Regional Dining Director provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Dining Director partners with Executive Directors, Dining Managers, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the senior director of dining in other regional leaders to drive companywide dining initiatives and continuous improvement. * This is a remote based role. Responsibilities: Leadership & Operational Oversight * Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance. * Provide coaching, mentoring, and performance management to community-level dining leaders. * Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities. * Communicate company standards, expectations, and strategic priorities to drive alignment across communities. Resident Experience & Quality Standards * Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements. * Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere. * Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed. * Partner with operations and resident care teams to support Wellness and personalized dining experiences. Regulatory & Safety Compliance * Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations. * Maintain compliance with company policies, licensing requirements, and senior living industry dining standards. * Support communities in preparation for health inspections and audits. * Provide follow up and coaching after surveys or inspections to ensure sustained compliance. Financial & Resource Management * Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals. * Implement cost-control measures without compromising quality or resident satisfaction. * Partner with procurement to ensure effective vendor relationships and supply chain efficiency. * Monitor financial performance and identify trends or opportunities to improve profitability. Training & Development * Lead training initiatives to develop culinary skills, service standards, and food safety knowledge. * Promote career growth opportunities within the dining services teams. * Stay current on culinary trends, senior nutrition best practices, and industry innovations. * Identify and mentor high potential team members to support future leadership development. Qualifications: * Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or related field preferred. * Minimum 5 years of dining/culinary leadership experience, preferably in senior living, healthcare, or hospitality. * Multi-site or regional management experience strongly preferred. * Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations. * ServSafe Certification or equivalent required. * Excellent leadership, communication, and interpersonal skills. * Strong financial acumen and budgeting experience. * Willingness to travel frequently within the assigned region. Key Skills: * Hospitality Focus: Passion for delivering exceptional resident experiences. * Operational Excellence: Ability to set high standards and ensure consistent execution. * Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals. * Adaptability: Able to work in a dynamic, multi-community environment with varying needs.

Sonida Senior Living is one of the nation's leading operators of independent living, assisted living and memory care communities for senior adults. The Company operates 97 communities that are home to nearly 12,000 residents across 20 states providing comfortable, safe, affordable communities where residents can form friendships, enjoy new experiences and receive personalized care from dedicated team members who treat them family. Job Description: The Regional Dining Director provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Dining Director partners with Executive Directors, Dining Managers, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the senior director of dining in other regional leaders to drive companywide dining initiatives and continuous improvement. *This is a remote based role. Responsibilities: Leadership & Operational Oversight Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance. Provide coaching, mentoring, and performance management to community-level dining leaders. Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities. Communicate company standards, expectations, and strategic priorities to drive alignment across communities. Resident Experience & Quality Standards Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements. Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere. Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed. Partner with operations and resident care teams to support Wellness and personalized dining experiences. Regulatory & Safety Compliance Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations. Maintain compliance with company policies, licensing requirements, and senior living industry dining standards. Support communities in preparation for health inspections and audits. Provide follow up and coaching after surveys or inspections to ensure sustained compliance. Financial & Resource Management Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals. Implement cost-control measures without compromising quality or resident satisfaction. Partner with procurement to ensure effective vendor relationships and supply chain efficiency. Monitor financial performance and identify trends or opportunities to improve profitability. Training & Development Lead training initiatives to develop culinary skills, service standards, and food safety knowledge. Promote career growth opportunities within the dining services teams. Stay current on culinary trends, senior nutrition best practices, and industry innovations. Identify and mentor high potential team members to support future leadership development. Qualifications: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or related field preferred. Minimum 5 years of dining/culinary leadership experience, preferably in senior living, healthcare, or hospitality. Multi-site or regional management experience strongly preferred. Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations. ServSafe Certification or equivalent required. Excellent leadership, communication, and interpersonal skills. Strong financial acumen and budgeting experience. Willingness to travel frequently within the assigned region. Key Skills: Hospitality Focus: Passion for delivering exceptional resident experiences. Operational Excellence: Ability to set high standards and ensure consistent execution. Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals. Adaptability: Able to work in a dynamic, multi-community environment with varying needs.

Sonida Senior Living is one of the nation's leading operators of independent living, assisted living and memory care communities for senior adults. The Company operates 97 communities that are home to nearly 12,000 residents across 20 states providing comfortable, safe, affordable communities where residents can form friendships, enjoy new experiences and receive personalized care from dedicated team members who treat them family. Job Description: The Regional Dining Director provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Dining Director partners with Executive Directors, Dining Managers, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the senior director of dining in other regional leaders to drive companywide dining initiatives and continuous improvement. * This is a remote based role. Responsibilities: Leadership & Operational Oversight * Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance. * Provide coaching, mentoring, and performance management to community-level dining leaders. * Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities. * Communicate company standards, expectations, and strategic priorities to drive alignment across communities. Resident Experience & Quality Standards * Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements. * Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere. * Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed. * Partner with operations and resident care teams to support Wellness and personalized dining experiences. Regulatory & Safety Compliance * Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations. * Maintain compliance with company policies, licensing requirements, and senior living industry dining standards. * Support communities in preparation for health inspections and audits. * Provide follow up and coaching after surveys or inspections to ensure sustained compliance. Financial & Resource Management * Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals. * Implement cost-control measures without compromising quality or resident satisfaction. * Partner with procurement to ensure effective vendor relationships and supply chain efficiency. * Monitor financial performance and identify trends or opportunities to improve profitability. Training & Development * Lead training initiatives to develop culinary skills, service standards, and food safety knowledge. * Promote career growth opportunities within the dining services teams. * Stay current on culinary trends, senior nutrition best practices, and industry innovations. * Identify and mentor high potential team members to support future leadership development. Qualifications: * Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or related field preferred. * Minimum 5 years of dining/culinary leadership experience, preferably in senior living, healthcare, or hospitality. * Multi-site or regional management experience strongly preferred. * Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations. * ServSafe Certification or equivalent required. * Excellent leadership, communication, and interpersonal skills. * Strong financial acumen and budgeting experience. * Willingness to travel frequently within the assigned region. Key Skills: * Hospitality Focus: Passion for delivering exceptional resident experiences. * Operational Excellence: Ability to set high standards and ensure consistent execution. * Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals. * Adaptability: Able to work in a dynamic, multi-community environment with varying needs.

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees * Comprehensive Benefits Package - Medical, Dental, and Vision * Free Telemedicine Services on Day 1* * Paid Holidays & Vacation * 401 (k) * Get paid when you need it with PNC EarnedIt * Financial Wellness Support from PNC Workplace Banking * Free Prescription Discount Program * Employee Assistance Programs * Training & Development Opportunities * Employee Recognition Programs * Employee Stock Purchase Plan * Nationwide Transfer Opportunities * Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf * Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. * Lead and support the food service team to meet quality and safety standards. * Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. * 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. * Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. * Maintain consistent attendance, punctuality, and timely completion of tasks. * Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. * All other duties as assigned. Qualifications * Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. * Two years of experience in quantity food production/service and personnel supervision preferred. * Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). * 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. * Strong written and verbal communication skills. * Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. * Compliance with COVID-19 vaccination policies * 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. * 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. * Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. - Lead and support the food service team to meet quality and safety standards.- Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software..- 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly.- Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.- Maintain consistent attendance, punctuality, and timely completion of tasks.- Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.- All other duties as assigned. Qualifications - Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred.- Two years of experience in quantity food production/service and personnel supervision preferred.- Certified Dietary Manager (CDM) certification preferred (or as required by state and county law).- 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.- Strong written and verbal communication skills.- Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.- Compliance with COVID-19 vaccination policies- 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.- 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.- Residency within the service area required Ready to Join Us?If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Come work at a place where innovation and teamwork come together to support the most exciting missions in the world!Job Title:Supervisor - Patient Financial Services (Remote in Wisconsin/Michigan) Cost Center:101651259 Prof Billing And Follow UpScheduled Weekly Hours:40Employee Type:RegularWork Shift:Mon-Fri; day shifts (United States of America) Job Description: **Wisconsin / Michigan applicants only** JOB SUMMARY The Supervisor - Patient Financial Services (PFS) leverages skills, knowledge, and experience to support department leadership with day-to-day management of the assigned area of responsibility within PFS. This individual is accountable to deliver team performance goals and maintain quality standards. The Supervisor - PFS utilizes good judgment to troubleshoot, assess, and escalate situations when warranted. This individual works to build constructive relationships and to improve department processes and outcomes in a way that increases both operational efficiencies and patient satisfaction in alignment with Marshfield Clinic Health System's strategic objectives. JOB QUALIFICATIONS EDUCATION For positions requiring education beyond a high school diploma or equivalent, educational qualifications must be from an institution whose accreditation is recognized by the Council for Higher Education and Accreditation. Minimum Required: None Preferred/Optional: Associate degree or a minimum of 60 post-secondary credits in a business, management, healthcare administration, or related field. EXPERIENCE Minimum Required: One year experience in business, healthcare administration, or related area, to include a leadership role that demonstrated personal leadership effectiveness and team‐building strategies. Preferred/Optional: Two years management experience in revenue cycle functions for a large integrated (hospital/physician) health system. CERTIFICATIONS/LICENSES The following licensure(s), certification(s), registration(s), etc., are required for this position. Licenses with restrictions are subject to review to determine if restrictions are substantially related to the position. Minimum Required: None Preferred/Optional: None **Wisconsin / Michigan applicants only** Marshfield Clinic Health System is committed to enriching the lives of others through accessible, affordable and compassionate healthcare. Successful applicants will listen, serve and put the needs of patients and customers first. Exclusion From Federal Programs: Employee may not at any time have been or be excluded from participation in any federally funded program, including Medicare and Medicaid. This is a condition of employment. Employee must immediately notify his/her manager or the Health System's Compliance Officer if he/she is threatened with exclusion or becomes excluded from any federally funded program. Marshfield Clinic Health System is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.

Are you looking for an exciting opportunity to showcase your excellent customer service skills in the heart of Charlotte? Look no further! The Sharon at SouthPark is seeking enthusiastic and dedicated individuals to join our team as Dining Room Servers. As a Dining Room Server at The Sharon, you will have the chance to interact with our residents, creating memorable dining experiences. From setting up tables with elegance and attention to detail to providing prompt and courteous service throughout the meal, you will play a vital role in ensuring our residents feel valued and well-cared for. Joining our team means being part of a company that values excellence in service and beauty. We take pride in creating a warm and inviting atmosphere for both our residents and staff. With our core values of stewardship, unity, purpose, and respect, you can be assured that you will be part of a supportive and collaborative team. You will be provided great benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Flexible Spending Account, and Paid Time Off. If you have a passion for providing exceptional service and creating a positive dining experience, we would love to hear from you. Day to day as a Dining Room Server As a Dining Room Server at The Sharon at SouthPark, your main responsibility will be to ensure a smooth and enjoyable dining experience for our residents. On a day-to-day basis, you will greet residents and their guests warmly, escort them to their tables, and assist with seating arrangements. You will take and deliver food and beverage orders accurately and efficiently, ensuring that residents' dietary preferences and restrictions are respected at all times. In addition to serving meals, you will also be responsible for clearing and resetting tables in a timely manner, maintaining cleanliness and organization in the dining area. As a valued member of our team, you will communicate effectively with both residents and colleagues, addressing any concerns or special requests promptly and professionally. Your dedication to providing exceptional service will also extend to collaborating with kitchen staff to ensure smooth coordination of meal service and assisting with any additional tasks as needed. If you are a detail-oriented individual with a passion for creating a positive dining experience, we invite you to join our team at The Sharon at SouthPark. Would you be a great Dining Room Server? To be successful as a Dining Room Server at The Sharon at SouthPark, there are several key skills that are necessary for the role. First and foremost, exceptional customer service skills are essential. This includes having a friendly and welcoming demeanor, the ability to anticipate residents' needs, and the willingness to go above and beyond to ensure their satisfaction. Strong communication skills are also vital, as you will be interacting with residents, guests, and colleagues on a daily basis. Clear and effective communication will help to ensure accurate order taking and seamless coordination with the kitchen staff. Attention to detail is crucial in this role to ensure accurate order delivery and table set-up. You will also need strong organizational skills to manage multiple tasks simultaneously and maintain a clean dining environment. Previous experience in a similar role is preferred but not required. We provide on-the-job training to help you succeed in your role as a Dining Room Server. Familiarity with basic technology such as handheld devices for order taking and billing purposes is a plus. Our team needs you! If you feel that this job is what you're looking for, applying is a piece of cake - just follow the instructions on this page! Sharon Towers is an Equal Employment Opportunity (EEO) employer. Recruitment, employment, promotional and all other human resource decisions are made without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, disability, veteran status, or genetic information. Per company policy Proof of Influenza vaccine and/or approved medical/religious exemption is required for all employees.

The Manager of Retail Food Services is responsible for the overall management and efficient operation of the hospital cafeteria, ensuring the delivery of high-quality food services in alignment with the hospital standards and regulatory requirements. This role overseas daily operations, staff supervision, customer service excellence, inventory management, and financial accountability, supporting a safe, welcoming, and service oriented environment for all patients, visitors, and employees. Education and Experience Required: Education: High School Diploma, GED or Equivalent Experience: 6-8 years supervisory experience if no degree Education and Experience Preferred: Education: Bachelor's Degree plus 2 years of supervisory experience OR Associate's Degree plus 3-4 year's experiences License and/or Certification: Qualified Food Operator license Knowledge, Skills, and Abilities Knowledge of: Strong understanding of food safety and sanitation standards in compliance with local, state, and federal regulations. Working knowledge of inventory control, procurement practices, and supply chain processes in food service operations. Familiarity with budgeting, financial reporting, and revenue management. Proficient in Microsoft Office applications (Word, Excel, Outlook) and point-of-sale (POS) or cafeteria management software. Skills: Effective leadership and team management skills to motivate, coach, and develop staff. Excellent planning, time management, and organizational skills to manage daily operations and meet deadlines. Strong customer service orientation with the ability to resolve concerns professionally and promptly. Clear and professional communication skills for working with diverse teams, customers, and stakeholders. Ability to: Manage multiple priorities while maintaining accuracy and attention to detail under pressure. Prepare reports, summaries, and written communication in a clear and grammatically correct format. Apply mathematical concepts (fractions, percentages, ratios) to support inventory, pricing, and budget analysis. Able to maintain confidentiality of sensitive employee, client, and organizational information. Demonstrates high integrity and ethical behavior in financial and personnel-related matters. Operational Leadership-30% Direct the daily operations of the cafeteria, ensuring service excellence, efficiency, and adherence to established policies and procedures. Ensure full compliance with all applicable local, state, and federal health, sanitation, and safety regulations. Monitor and maintain inventory levels; oversee timely, cost-effective procurement of food, beverages, and supplies. Ensure 100% compliance on all register SKUs and pricing accuracy. Monitor and maintain the badge pay program for optimal functionality and compliance. Collaborate with the Manager, Food Production to implement promotional programs and meet all associated operational requirements. Collaborate with Food Production and hospital administration on menu planning, pricing strategies, and retail promotions. Support the Production team in executing catering services, as needed. Staff Leadership & Engagement-30% Recruit, hire, train, schedule, and supervise food service team members to ensure professionalism, efficiency, and high levels of customer satisfaction. Provide consistent coaching, feedback, and performance evaluations to support staff development and accountability. Set clear expectations for performance and behavior; address performance concerns promptly and in alignment with organizational policies. Recognize and reward team contributions to reinforce engagement, motivation, and service excellence. Lead team meetings and huddles to ensure alignment with departmental goals and foster open communication. Promote a respectful, inclusive, and collaborative work environment that supports staff well-being and retention. Lead team members in adherence to all health, sanitation, safety, and confidentiality policies, reinforcing compliance through ongoing training. Foster a culture of trust, accountability, and professionalism by upholding confidentiality standards and ethical practices within the food service team. Engage in DMS (Daily Management System) huddles to promote communication, team engagement, and continuous improvement. Financial Management & Reporting-20% Manage all cash handling procedures, including point-of-sale (POS) transactions, daily reconciliations, and preparation of financial reports. Monitor revenue performance against budget and create actionable plans to address any negative variances. Analyze financial and operational data to identify trends, control costs, maximize profitability, and meet department objectives. Conduct annual market analysis and competitive pricing evaluations. Develop and execute an annual marketing plan that supports revenue growth and cost effectiveness. Customer Experience & Continuous Improvement-20% Respond promptly and professionally to customer concerns or service issues, promoting a culture of responsiveness and continuous improvement. Utilize Voice of the Customer (VOC) survey feedback to inform action plans that enhance service quality and customer satisfaction. Perform other duties as assigned.

Department: 11953 Non Enterprise Corporate - Food and Nutrition: Cafeteria Status: Full time Benefits Eligible: Yes Hours Per Week: 40 Schedule Details/Additional Information: variable, rotating Pay Range $24.10 - $36.15 EDUCATION/EXPERIENCE: High school diploma or GED equivalent with five years' experience in a food service environment involving the production of food. LICENSURE, CERTIFICATION, and/or REGISTRATION: ServSafe certification required. ESSENTIAL FUNCTIONS: 1. Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building. 2. Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards. 3. Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are being met consistently. Department maintains a minimum average Gold Check score of silver. 4. Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met. Knowledge of setting up the hot/cold line. 5. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list. 6. Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training and testing using recipes, grilling, knife skills, frying, sauteing, steaming, baking, soup making and roasting knowledge. 7. Participates in department?s performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings. 8. Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies. 9. Ability to plan work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed. 10. Completes batch cooking logs daily. 11. Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal. 12. May be asked to complete other responsibilities such as opening or securing the department, issue or count cash drawers and make deposits. May work in an area absence of a manager for a limited amount of time. SKILLS & QUALIFICATIONS: Must be fluent in English and able to follow instructions Works under general supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals Orients, trains, assigns, and checks the work of junior employees Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume Able to withstand large temperature variances from cooking areas to freezers and coolers Desire to achieve high customer service standards Ability to work weekends and holidays Ability to communicate with a wide variety of people including patients, visitors, hospital staff, and managers Ability to step in any area on the At Your Request Line (deli, saute & grill station and assembly line) Understanding of the hospital diets (ground, chopped and puree diets) WORK ENVIRONMENT: May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas Exposure to wet tile floors and dangerous, sharp equipment Our Commitment to You: Advocate Health offers a comprehensive suite of Total Rewards: benefits and well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more - so you can live fully at and away from work, including: Compensation * Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training * Premium pay such as shift, on call, and more based on a teammate's job * Incentive pay for select positions * Opportunity for annual increases based on performance Benefits and more * Paid Time Off programs * Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability * Flexible Spending Accounts for eligible health care and dependent care expenses * Family benefits such as adoption assistance and paid parental leave * Defined contribution retirement plans with employer match and other financial wellness programs * Educational Assistance Program About Advocate Health Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation's largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits.

Role: Food Service Director / Dining Services Director / Dining Services Manager / Dining Account Manager / Dining Services Department Manager Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! What We Offer Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR.

Job DescriptionDescription: Supervises and instructs employees who prepare, serve and clean up for patients and cafeteria meal service. Has no access to patient health information. Shift: M-F 12:30 PM - 8:30 PM, every other weekend; Ability to cover 5 AM - 1:30 PM Requirements: High School diploma or equivalent required. Knowledge of work to be performed and ability to supervise work of others. Prefer one year of supervisory experience in a hospital or extended care facility food service setting. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 30 pounds Stands and walks most of the day. Must be able to withstand heat and temperature changes while going in and out of refrigerated or freezer areas.

Back to Search Results Supervisor Food Services Winston Salem, NC, United States Shift: Various Job Type: Regular Share: mail

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees * Comprehensive Benefits Package - Medical, Dental, and Vision * Free Telemedicine Services on Day 1* * Paid Holidays & Vacation * 401 (k) * Get paid when you need it with PNC EarnedIt * Financial Wellness Support from PNC Workplace Banking * Free Prescription Discount Program * Employee Assistance Programs * Training & Development Opportunities * Employee Recognition Programs * Employee Stock Purchase Plan * Nationwide Transfer Opportunities * Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf * Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. * Lead and support the food service team to meet quality and safety standards. * Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. * 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. * Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. * Maintain consistent attendance, punctuality, and timely completion of tasks. * Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. * All other duties as assigned. Qualifications * Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. * Two years of experience in quantity food production/service and personnel supervision preferred. * Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). * 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. * Strong written and verbal communication skills. * Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. * Compliance with COVID-19 vaccination policies * 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. * 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. * Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. - Lead and support the food service team to meet quality and safety standards.- Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software..- 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly.- Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment.- Maintain consistent attendance, punctuality, and timely completion of tasks.- Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests.- All other duties as assigned. Qualifications - Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred.- Two years of experience in quantity food production/service and personnel supervision preferred.- Certified Dietary Manager (CDM) certification preferred (or as required by state and county law).- 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.- Strong written and verbal communication skills.- Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.- Compliance with COVID-19 vaccination policies- 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.- 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.- Residency within the service area required Ready to Join Us?If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Benefits Link Click here for more benefits information or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/***********MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. 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 and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate's degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). 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. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies 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. 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. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Summary:# Oversee the effective and efficient operations of the patient services program, production operations, retail operations and ensuring compliance with therapeutic diet guidelines in hospitality services. ## Oversee# activities#patient#services staff. # Coordinate quality assurance and patient satisfaction monitors for patient care. # Work hours vary as needed anytime between 6:00 am#- 8:00 pm Monday-Friday and every other weekend. Qualifications:##High School diploma or equivalent required. At least two or more years supervisory experience which includes at least one year of healthcare food and nutrition management experience required. # Certified Dietary Manager preferred. # A thorough knowledge and understanding of CMS, TJC, sanitation, nutrition management, and food production required. ServSafe # North Carolina Food Handlers certification required within 90 days of employment. # Effective writing and oral communication skills. # Ability to use or knowledge of various software systems including but not limited to Microsoft products, nutrition management system, email, and point-of-sale system. # EOE AA M/F/Vet/Disability

Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well-being of the unique communities we serve. UNC Health Nash, an affiliated member of the UNC Health system, invites passionate healthcare professionals to join our esteemed team. Governed locally, we proudly serve a diverse patient base, spanning Nash, Edgecombe, Halifax, Wilson Counties, and beyond. With a steadfast commitment to elevating community health through exceptional care, we prioritize excellence, compassion, and innovation, ensuring every individual receives the highest standard of support. Joining our team means becoming an integral part of our dedication to wellness, where we constantly strive to redefine excellence in healthcare through state-of-the-art facilities and pioneering programs. Join us in this transformative journey, where your contributions will make a lasting impact on our community's health and wellbeing. Summary: The Food Service Associate stocks & prepares food/beverages for patients, visitors, and customers. The Associate is responsible for serving all customers of Nash UNC Health Care while delivering excellent patient and customer service following the Carolina Care platform. Responsibilities: 1. Assists with dirty food tray removal from nursing units. 2. Assists with early and late food tray deliveries in a timely manner. 3. Assists with tray preparation and/or delivery and works to ensure tray accuracy, adherence to special diets and customer service. 4. Assists with tray preparation during meal service hours. 5. Clean and sanitize kitchen equipment, utensils and work areas, including dish room. Washes dishes by hand or by machine. 6. Delivers food trays or nourishments to patient's rooms or nursing units. 7. Maintains compliance with JCAHO, State Health Department, and OSHA regarding on-going required job training and health standards. 8. Transfers food in kitchen and on patient trays in a timely manner and using proper protocol (wears hair restraint, gloves, and properly covers food to prevent contamination). Other information: 1. High school graduate or equivalent. 2. Food Handlers Certificate is required within 6 months of hire with recertification required every 3 years. 3. Serv-Safe Certification is preferred. Job Details Legal Employer: Nash Hospitals Entity: Nash UNC Health Care Organization Unit: NGH Dietary Work Type: Full Time Standard Hours Per Week: 40.00 Work Assignment Type: Onsite Work Schedule: Day Job Location of Job: NASH HC Exempt From Overtime: Exempt: No Qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, genetic information, disability, status as a protected veteran or political affiliation.