Dietary/Food Service Manager

PRIMARY DUTY

Coordinate appropriate resident dietary menu planning and oversees daily operations of food preparation by dietary staff. Ensure that Dietary employees engaged in preparing food, serving food and maintaining cleanliness of food service areas and equipment are performing the proper procedures as outlined by state and federal regulations.

ESSENTIAL JOB FUNCTIONS include the following. Other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Creates dietary menu and monitors food preparation methods and portion sizes, with integration and awareness of personal resident needs. Maintains awareness of special dietary or nutritional requirements of specific residents
• Complies with state and federal sanitation and applicable standards and oversees compliance of such standards by dietary staff. Ensures that:
  
  • Sanitation standards are followed consistently
  • Cleaning assignments are completed and signed off on
  • Food service and storage areas, including store room , walk-in cooler and freezer, are clean and sanitized
  • Other sanitation standards are completed
• Inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met
  
  • Keeps accurate inventory records
  • Orders food in compliance with budgeted PRD expenses
  • Cleans eating and prep surfaces, sweeps and mops floor
  • Schedules and receives food and beverage deliveries, checking delivery contents to verify quality and quantity
• Oversees meal service while on duty and directs preparation of food and beverages
  • Ensures that menu and proper portion sizes are being followed
  • Checks food temperatures, ensures that temperatures are documented as required
  • Assists with meal service where needed
• Investigates and resolves complaints regarding food quality and service
• Responsible for labor and budget control for the Dietary department
• Trains and oversees dietary staff on proper food preparation techniques, operation of kitchen equipment, safety procedures, sanitation, etc. to ensure quality standards and service
• Schedules staff hours and coordinates assignment of dietary personnel to ensure economical use of food and timely preparation
• Reports any issues or problems that may arise to the Administrator
• Complies with state, federal, and all other applicable health care and safety standards
• Assists families and other visitors as needed
• Attends in-services and other required meetings
• Performs other duties and tasks as assigned

EDUCATION and EXPERIENCE an equivalent combination of education, training and experience will be considered.

• High school diploma or equivalent; minimum of 3 years of previous experience in volume and modified diet preparation; or an equivalent combination of education and experience
• Must be state approved in food handling and preparation; Certified Dietary Manager preferred
• Previous experience in a long-term care or hospital setting preferred

SUPERVISORY REQUIREMENTS of this position are generally as follows:

• Oversees the activities of all Dietary employees to ensure compliance standards are met
• Carries out supervisory responsibilities, including, but not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems; and terminating employees

KNOWLEDGE, SKILLS and ABILITIES which may be representative but not all inclusive of those commonly associated with this position.

• Language Ability - Reads and interprets documents. Ability to write complex reports and correspondence
  • Written Communication - Writes clearly and informatively; able to read and interpret written information
  • Verbal Communication - Talks to others to convey information effectively
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar
• Math Ability: Knowledge of mathematics, statistics and their applications
• Reasoning Ability: Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving complex variables
• Administration and Management - Knowledge of business and management principles involved in resource allocation, leadership technique and coordination of people and resources
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one
• Time Management - Managing one's own time and the time of others
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
• Safety and Security ‐ Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly
• Problem Solving - Identifies and resolves problems in a timely manner
• Delegation - Sets expectations and monitors delegated activities
• Quality Management - Demonstrates accuracy and thoroughness
• Organizational Support - Follows policies and procedures; completes tasks correctly and on time
• Adaptability - Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events
• Planning/Organizing - Prioritizes and plans work activities; advises for additional resources
• Attendance/Punctuality - Ensures work responsibilities are covered when absent; arrives at meetings and appointments on time
• Dependability - Commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan
• Professionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions

COMPUTER SKILLS/EQUIPMENT USED TO PERFORM THE JOB which may be representative but not all inclusive of those commonly associated with this position.

• Knowledge of Word Processing and Spreadsheet software
• Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment

WORK ENVIRONMENT environmental or atmospheric conditions commonly associated with the performance of the functions of this job.

• While performing the duties of this job, the employee is regularly exposed to extreme heat or cold, humidity, and danger of burns from stoves and/or hot liquids
• The employee is occasionally required to wear protective clothing
• The employee may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals
• The noise level in the work environment is usually moderate

PHYSICAL ABILITIES commonly associated with the performance of the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• While performing the duties of this job, the employee is frequently required to talk or hear, taste, smell, stand, walk, sit, stoop, kneel or crouch. The employee is frequently required to use hands and fingers, handle, and feel and occasionally climb or balance
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus