Summary of Work: Responsible for the daily operations of food-service department according to facility policy and procedures & federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.
Operations Management
- Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees
- Develop work schedules to ensure adequate staff to cover each shift
- Create and monitor budgets for a cost-effective program
- Manage revenue generating services
- Justify improvements in the department design and layout
- Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers
Food-service Management
- Specify standards and procedures for preparing food
- Participate in menu planning including responding to client preferences, substitution lists, therapeutic diets, and industry trends
- Inspect meals and assure that standards for appearance, palatability, temperature, and servings times are met
- Manage the preparation and service of special nourishment and supplemental feedings
- Assure that foods are prepared according to production schedules, menus, and standardized recipes
Food Safety
- Assure safe receiving, storage, preparation, and service of food
- Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
- Prepare cleaning schedules and maintain equipment to ensure food safety
- Ensure proper sanitation and safety practices of staff
Nutrition and Medical Nutrition Therapy
- Process new diet orders and diet changes; keeps diet cards updated
- Complete the assigned MDS section according to required timeline
- Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
- Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function
- Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care
- Supports Registered Dietitian duties as needed
General Knowledge, Skills and Abilities
- Skill in motivating, coaching, and supervising food-service personnel
- Intermediate computer skills
- Has effective written and oral communication skills
- Demonstrated organizational skills
- Has current awareness of legislation and regulations influencing the practice of standards of care
Education and Requirements – *This may vary depending on location
- Graduate of Dietary Manager’s Course, 2-yr, or 4-yr food-service program
- Successful completion of Certified Dietary Manager exam
- Two years’ experience in food-service management
- Prior experience in healthcare, food-service preferred
Benefits Offered to Full-time Team Members
- Paid Time Off (PTO)
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Supplemental Insurance
Source: Indeed.com
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