Dietary Manager
Manage operations and staff of dietary department ensuring nutritional and food safety needs of residents are met with efficient and high-quality services. Ensures that all state, federal and county regulations are met.
Essential Duties and Responsibilities
The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.
• Oversees daily operations of kitchen and staff functions ensuring compliance with health, safety and sanitation standards set by regulatory bodies.
• Develops and implements department policies and procedures.
• Prepares nutritionally sound menus for residents meets with residents and discusses food preferences, weight management, and plan of action.
• Manages department staff: Participates in employee recruitment and selection and recommends hiring, discipline and discharge decisions. Assigns and schedules work activities, trains, monitors, and evaluates work.
• Prepares and enters progress notes on residents’ weights and dietary needs and discussions.
• Responsible to maintain stocks and inventory of food and supplies including preparing purchase orders, contacting vendors, and monitoring shipments.
• Develops, implements, and evaluates a Quality Assurance Program for the department.
• Prepares and completes dietary compliance rounds to maintain standards and policies for cleanliness, labeling, equipment, and infrastructure.
• Maintains employee refrigerator and salad bar.
• Oversees office activities, prepares, and maintains reports, files, etc.
• Collaborates with Activities Department on food projects for residents.
• Coordinates special employee events including holiday meals for staff and their families.
• Maintains knowledge of current food preparation and food safety techniques.
• Provides resident services by responding to inquiries, addressing concerns, and maintaining quality standards.
• Participates in committees, trainings, and meetings.
• Performs other duties as assigned or apparent.
Minimum Training and Experience Required to Perform Essential Job Functions
High school diploma or equivalent and specialized training/education in food service and one-year relevant experience or combination of education, training, and experience to provide the necessary knowledge, skills, and abilities. Must obtain Dietary Manager and Serve Safe Certifications within one year of hire.
Deadline Note: