Job Description
JOB PURPOSE:
Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing our retirement community, and as may be directed by the Administrator, so that nutritional food services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe, and sanitary manner. Supervises and directs dietary food production, sanitation, and meal service to facility Residents. Makes recommendations of personnel, participates in their orientation, on-the-job training and oversees work performance. Supervises preparation and serving of food. Knowledge of processes of the human body; nutritional requirements of individuals of varying ages; and special diet requirements. Is familiar with the organization and function of all departments, regulations, policies, and procedures of the facility to provide maximum coordination of dietetic services with related Resident care services.
KEY RESPONSIBILITIES:
- Supervises temperature checking on hot and cold foods, coolers and freezer. Monitors temperature charts for problems and to ensure that they are current i.e., walk-ins, dish machine and milk box.
- Supervises and directs the cooks in the preparation of all meals; makes certain that meals are properly dispatched for service to Residents in dining room and carry out.
- Ensures meals are served according to menus. Makes acceptable menu substations.
- Develops and posts cleaning schedules for all dietary personnel; performs physical review to ensure cleaning meets predetermined standards.
- Maintains care and sanitation of all equipment and work, storage, and serving areas. Is alert and attentive to detail necessary in supervising food handling and storage, and insuring sanitation to all work and storage areas.
- Inspects food, supplies and equipment upon receipt to ascertain that they meet specifications. Post State Health Codes and instructs all employees in following the rules and regulations.
- Evaluates dietary partners per Performance Management guidelines
- Meets periodically with the Consultant Dietitian and Administrator to discuss and implement new and improved dietary techniques and resolve departmental problems which may have arisen.
- Keeps recipe files up to date. Complete monthly physical inventory of all food and supplies on Corporate Inventory form, extending appropriately.
- Makes daily visits in dining room to determine acceptability of food served and notes leftover food.
- Takes note of food likes and dislikes for future menu planning.
- Reviews regular menus to provide they are served accordingly.
- Counsels Residents regarding dietary likes and dislikes, appetite, food habits and menus. Assesses Residents cultural backgrounds that may affect food consumption.
- Checks stocks as needed and orders food and supplies according to established method.
- Supervises proper procedures for cleaning kitchen equipment such as carts, tables, counters, ice Machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, Disposal, dish machine, coffee/tea maker, steam table, oven, steamer, garbage, etc.
- Operates dish machine and garbage disposal, blender, mixer, steamer, meat slicer, coffee and tea maker.
- Uses appropriate serving equipment (ladle, spoons, scoops, etc.)
- Checks dishwasher, pot and pan sink, etc.; records water temperatures, checks dishwasher with sanitizer strips and chemical levels and replaces if needed.
- Coordinates with Recreation Director and plans menus for the facility's special events.
- Interviews and makes recommendations for new hires in dietary.
- Demonstrates competency in financial management, budgeting and allocation of resources for Dietary services.
MINIMUM EDUCATION REQUIRED:
High school diploma or equivalent. A graduate of an accredited course in Dietetic training approved by the American Dietetic Association.
MINIMUM EXPERIENCE REQUIRED:
Two (2) years' experience in a supervisory capacity in food service establishment.
ADDITIONAL QUALIFICATIONS: (Preferred qualifications)
ServSafe certification preferred
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