Food Service Director/Project Manager (FSD/PM):

Overall Responsibility:

The FSD/PM has the ultimate responsibility for the entire food service operation, ensuring compliance with all contract requirements and Defense Health Agency (DHA) standards. This includes effective management, staff supervision, financial oversight, and seamless communication with DHA personnel. The FSD/PM or designated alternate must be on-site during all operating hours. The FSD/PM may not be the same person as any other personnel on the contract.

Specific Responsibilities:

• Provide leadership and direction to all food service staff.

• Oversee all aspects of food procurement, menu planning, preparation, service, sanitation, and waste management.

• Manage the budget and ensure cost-effective operations, adhering to DHA's financial guidelines (reference DHA Financial Management Policy).

• Maintain accurate records and submit timely reports to the KO, using DHA-approved reporting templates.

• Ensure compliance with all applicable federal, state, and local regulations, as well as DHA policies and procedures, including those related to food safety, sanitation, security, and patient privacy.

• Develop and implement a comprehensive Quality Management Plan (QMP) to ensure consistent high-quality service, incorporating DHA's quality metrics and performance standards.

• Act as the primary liaison with the KO, Registered Dietitian, Infection Control Officer, Emergency Management Coordinator, and other DHA personnel.

• Develop and implement a comprehensive disaster preparedness plan, coordinating with DHA's Emergency Management Department and participating in facility-wide emergency drills.

• Ensure all staff members receive adequate training and certifications, maintaining accurate training records and ensuring compliance with DHA's training requirements.

Minimum Qualifications:

• Associate’s degree or higher in food service management, Hospitality Management, Business Administration, or a related field from an accredited institution or equivalent work experience as below.

• Minimum of five (5) years of progressive experience in managing food service operations, managing a workforce providing services on contracts of similar size, scope and complexity, with at least three (3) years in a healthcare setting.

• Certified Dietary Manager (CDM), Certified Food Manager (CFM), or Certified Food Professional (CFPP) certification from a nationally recognized organization (e.g., Association of Nutrition & Foodservice Professionals, National Restaurant Association, Conference for Food Protection) is preferred.

• Thorough knowledge of food safety regulations (e.g., FDA Food Code), HACCP principles, and sanitation standards.

• Demonstrated experience in managing budgets, controlling costs, and improving operational efficiency in a healthcare food service environment.

• Excellent leadership, management, and communication skills, with the ability to effectively interact with staff, patients, and DHA personnel.

• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint) and experience using food service management software.

• Must be able to pass a background check and obtain any required security clearances, in accordance with DHA security policies.

DHA – Specific Requirements:

• Completion of DHA-specific training on food safety, infection control, emergency preparedness, patient privacy (HIPAA), customer service, and cultural sensitivity.

• Familiarity with DHA's electronic health record (EHR) system (e.g., MHS GENESIS) and other relevant DHA systems, including those used for ordering, inventory management, and reporting.

• Successful completion of a DHA-administered competency assessment, demonstrating proficiency in food service management principles, DHA policies, and relevant regulations.

Job Types: Full-time, Contract

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person