Assistant Dietary Manager We Offer Daily PAy!

Job DescriptionResponsible for the daily operations of the culinary services department in accordance with facility policy and procedures and federal/state regulations. Will provide leadership and guidance to ensure that food quality, safety standards, and customer expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment. Principle Tasks:OPERATIONS MANAGEMENT

• Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
• Develop job duties and routines for each level of culinary services personnel

• Develop work schedules to ensure adequate coverage
• Create and monitor budgets for a cost-effective program
• Manage any revenue generating services
• Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
• Justify needed improvements in the department design, function and layout

• Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
• Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
• Must be able to complete all other tasks as assigned by the Administrator

FOODSERVICE MANAGEMENT

• Specify standards and procedures for preparing food

• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
• Regularly inspect meals being served to assure standards for appearance, palatability, temperature and serving times are met
• Manage the preparation and service of special nourishments and supplemental feedings
• Assure that foods are prepared according to production schedules, menus and standardized recipes
• Able to make independent decisions when circumstances warrant such action

FOOD SAFETY

• Assure safe receiving, storage, preparation and service of food
• Protect food in all phases or preparation, holding, service, cooking, and transportation using HACCP guidelines
• Prepare and monitor cleaning schedules and maintain equipment to ensure food safety
• Ensure proper sanitation and safety practices of staff

• Must not pose a direct to the health or safety of other individuals in the workplace

NUTRITION MANAGEMENT

• Process new diet orders and diet changes, keeping resident tray cards up to date
• Complete all required documentation within the MDS
• Support the registered dietician duties as needed

GENERAL KNOWLEDGE, SKILLS, AND ABILITIES

• Must be able to read, write and understand the English language
• Possess skill in motivating, coaching and supervising culinary services personnel

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