Dietary Services Manager

Job Description

Job Description

Position Summary:

The Dietary Services Manager assists in preparing food in accordance with the approved menu, current standards, guidelines, and regulations.

Primary Responsibilities:

1. Report to work on time every day as scheduled and ready to carry out duties.

2. Must be able to react to changes in schedules in a productive manner.

3. Must be alert and able to identify a safety hazard, should one occur, in order to avoid it and to report it immediately to the appropriate person or, if directed, to take corrective measures to eliminate the hazard.

4. Prepare and serve meals at 8 am, Noon, and 5 PM. (times subject to change)

5. Be able to follow written menus and make menu suggestions, using all food groups.

6. Make sure all usable leftovers are covered, labeled, dated and stored in proper place.

7. Know state and local food service regulations i.e. including but not inclusive to:

• Keep thermometers in place and follow state regulations regarding temps

• Any food product out of original wrapping is dated and labeled

• Be aware and follow all state required rules regarding preparation, storage, service and planning of all foods.

• Know proper cleaning procedures

8. Making mealtimes enjoyable by being attentive to the needs of the residents, treating them with kindness.

9. Procurement of food from various vendors within strict monetary limits based on per diem forecasted each month by director

10. Maintain a complete and accurate inventory of all food items making a priority of portion control and cost; eliminate waste

11. Procurement of all non-food supply items for kitchen and housekeeping staff based on budget dictated by director

12. Know residents’ food likes and dislikes so as not to serve meals not preferred.

13. Daily clean kitchen, dining room, and pantry.

14. Make a priority of portion control and cost; eliminate waste.

15. Must be able to work with various products such as cleansers, bleach, and cleaning fluids.

16. Hire and manage culinary staff, providing training and guidance in all areas of food preparation, sanitation, and service.

17. Educating and Coaching of culinary staff (after receiving facility directors’ approval) as needed.

18. Responsible for managing culinary staff scheduling, PTO, and filling in when needed.

19. Act as liaison between culinary staff and management on all issues.

20. Support facility events and marketing ventures

21. Perform additional tasks as assigned by management or as the situation requires.

Physical/Sensory Requirements:

1. Stands and walks short distances most of the working day.

2. Stoops, reaches, and lifts kitchen equipment and supplies.

3. Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving.

4. Tastes and smells food to determine its quality and palatability.

5. Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people.

6. May be required to lift, push, pull, and move equipment, supplies, etc., in excess of 50 lbs.

7. Must be able to assist in the evacuation of residents.

8. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff.

Qualifications:

1. Must have compassion and a desire to meet the nutritional needs of the frail elderly.

2. Must have a general knowledge of basic food groups.

3. Ability to read and follow a recipe.

4. Knowledge of food preparation, sanitation and hygienic methods.

5. Be able to cook a variety of foods.

6. Be familiar with cooking times and seasonings.

7. Knowledge of low sodium, low cholesterol, and ADA diets.

8. Have a desire to serve food that is palatable and pleasing in appearance.

9. Ability to work cooperatively with staff, residents, and families.

10. Must be able to function in an independent work environment.

11. Must be able to handle complaints graciously and to take corrections maturely.

12. Must be honest and trustworthy.

13. Must be at least 18 years of age.

Equipment Used:

Including, but not limited to; electric oven, flat ceramic cook top, convection oven, dishwashers, sanitizer and cooking utensils.