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Description
Essential Functions (with or without reasonable accommodations)
- Manage daily food service operations in the facility
- Recruit, hire, and train new dietary staff members
- Instruct dietary staff on creating meals designed by the Registered Dietitian and CDM
- Manage and maintain inventory for kitchens and kitchenettes
- Ensure safe receiving, storage, preparation, and service of food
- Establish and adhere to dietary budget guidelines
- Create and manage dietary staff schedules and cleaning schedules
- Protect food in all phases of preparation, holding, service, cooking, and transportation
- Possess quantity cooking experience (preferred)
- Calculate recipe changes to meet production needs
- Communicate effectively within an interdisciplinary team
- Apply food safety knowledge and basic leadership/managerial skills
- Work effectively under pressure
- Demonstrate basic budgeting knowledge
Key Responsibilities
- Assemble food supplies and equipment for tasks
- Follow standardized recipes and adjust for production needs
- Cook, reheat, and serve all foods to correct temperatures
- Understand and follow therapeutic and special diets per physician orders
- Properly cool, label, and store all foods and leftovers
- Test food quality and correct issues before service
- Maintain sanitary working environment; monitor cleaning schedules
- Supervise and delegate cleaning and kitchen duties
- Assist other dietary staff and help serve residents as needed
- Secure kitchen equipment and areas for resident safety
- Coordinate with the Interdisciplinary Team for resident life enhancement activities
- Train and orient new dietary personnel
- Assist in performance supervision and evaluations
Duties and Requirements
- Ability to sit, stand, and move throughout facility as needed
- Must be organized and detail-oriented
- May perform additional tasks within individual’s competence and training
Work Environment
- Lift up to 50 lbs; frequently carry up to 25 lbs
- Frequent standing, walking, kneeling, crouching, reaching, talking, hearing
- Occasional sitting, pushing/pulling up to 100+ lbs
- May work longer than 8-hour days and over 40-hour weeks
- Weekend and holiday work may be required
- Exposure to weather, heat, cold, noise, dust, vapors, and odors
- Fast-paced, on-your-feet environment with potential hazards
- Possible exposure to blood, body fluids, and infectious diseases
- May be called back during facility emergencies or disaster response
Qualifications
Required
- Completion of state Certified Dietary Manager (CDM) certification course
- Ability to read and write English (primary language not required)
- Basic math skills and ability to learn special diets
- Good personal hygiene
- ServSafe Certification required
- Membership in State Association of Nutrition and Foodservice Professionals
- 2+ years of food service experience in healthcare (preferred)
- Strong interpersonal and organizational skills
- Ability to meet dietary needs of a diverse resident population
Recommended
- Basic computer skills
- Leadership/management training
- Time management training
