Dining and Nutritional Services Manager - FT - Day/Weekend

Join us at  

Waycross Health & Rehab

– a place where you’ll be valued, recognized and rewarded for the vital work you do each day. We’ll surround you with a strong team and leadership that supports every aspect of your life – both inside and outside of our centers. And you’ll get to practice your passion  in a non-profit, mission-driven organization that’s known for the highest level of care in our communities

Full Time: Day/Weekend

Starting Pay: $30.75 to $37.50/hour

Weekly pay

Benefits Offered:

• Paid time off with ability to cash out
• 7 paid Holidays
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Company Paid Life and Disability
• 401(k)  with match
• Referral Bonus Program

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plans, develops, organizes and directs functions of Dining and Nutritional Services Department (including personnel and administrative etc.)

• Demonstrates appropriate/effective supervisory skills that include fair and uniformly applied corrective actions administered without regard to race, color, creed, national origin, age, sex, religion, handicap, or marital status.

• Establishes and maintains effective inter-departmental and inter-professional communication to provide positive working relationships.

• Assists with the preparation of the annual dining and nutritional center budget.

• Complies with established budget restraints.

• Maintains appropriate supplies and equipment necessary to perform job and in accordance with established departmental budget.

• Assumes responsibility for the Dining and Nutritional Services Department in compliance to federal, state, and local regulations.

• Evaluates and makes recommendations regarding the serving time of meals, sanitation, food handling procedures, and food service equipment.

• Evaluates food based on nutritional adequacy, method of preparation, taste, appearance, serving temperature, and portion size.

• Serves as a liaison between Dining and Nutritional Services Department and patients.

• May be required to plan and conduct in-service training programs.

• Evaluates, determines and maintains an adequate level of staffing for the Dining and Nutritional Services department in accordance with staffing budget.

• May be required to carry out duties of other Dining and Nutritional Services personnel as needed.

• Carries out the departmental implementation of procedural guidelines and job descriptions.

• Provides to the administrator appropriate reports/documentation to support departmental updates, corrective actions, evaluations, skills verifications and other as necessary.

• Participates in the hiring process to include interviewing, screening and selection of Dining and Nutritional Services associates.

• Reviews and responds to complaints/grievances (associate and/or patient or family) that concerns the Dining and Nutritional Services department.

• Maintains appropriate documentation in regards to incident/accidents and OSHA regulations.

• Maintains a working knowledge of current licensure standards and the survey process.

• Reviews departmental functions to ensure compliance with current standard and procedural guidelines.

• Promotes the image and reputation of the System by exhibiting servant leadership and providing direct and open lines of communication.

• Contributes to the work of committees, workgroups, project management, and other collaborative efforts of the System.

• Performs other duties as necessary to ensure the success of the System.

SKILLS AND ABILITIES

• Proficient in using a computer, especially Microsoft Office, Excel and Power Point.
• Excellent organizational and prioritizing skills required
• Effective and professional verbal, and written communication skills
• Communicates well with other associates, patients, family members, and visitors providing warm and friendly greeting and an approachable attitude. Responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner.

MINIMUM QUALIFICATIONS

• Certified Dietary Manager or Associates Degree or higher in Hospitality, Food Service Management, or Culinary
• A minimum of a H.S. diploma or its equivalent required.
• Must possess a valid food safety certification.

SUPERVISORY RESPONSIBILITIES

Responsible for directing the functions of the associates in the Dining and Nutritional Services department. 

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or associates of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram format.  The ability to deal with problems involving several concrete variables in standardized situations.

COMPUTER APPLICATION SKILLS

This job requires proficiency with the following computer applications:

Microsoft Outlook                  Microsoft Excel                      Microsoft Word

CERTIFICATES, LICENSES, REGISTRATIONS

Please see minimum qualifications

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to sit, talk or hear.  The associate frequently is required to walk.  Use hands to finger, handle or feel and reach with hands and arms.  The associate is occasionally required to stand.  Specific vision abilities required by this job include close vision, distance vision and the ability to adjust focus.

EEO / M / F / D / V / Drug Free Workplace