Minimum Qualifications

Education:

• High School Diploma or equivalent
• Dietary Managers Certificates

Experience:

• 1 year Dietary Manager Experience

Preferred Qualifications

• College Degree
• 3 years of Dietary Manager Experience.

Other Qualifications Required

• Ability to communicate clearly in both oral and written forms using both English and Spanish language.
• Ability to respond to common inquiries, complaints and findings from residents, patients, physicians, peers, regulatory agencies, or members of the business community.
• Ability to work independently.
• Certified Dietary Manager (CDM) credential required
• Knowledge of therapeutic diets and nutrition services

Specialized Skills

• Demonstrated strong customer service and communication skills.
• Organizational and time management skills
• Proficient computer skills
• Possess a strong work ethic and high level of professionalism
• A team player who handles multiple projects simultaneously in fast paced environment

Essential Duties & Responsibilities

Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees:

• Develop job descriptions and job duties for each level of food service personnel
• Develop work schedules to ensure adequate staff­ to cover each shift
• Create and monitor budgets for a cost-eff­ective program.
  • Manage revenue-generating services
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
• Justify improvements in the department design and layout
• Work cooperatively with clients, facility staff­, physicians, consultants, vendors, and other service providers
  • Specify standards and procedures for preparing food
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
  • Lead department meetings and in-services to ensure staff competency and compliance.
  • Conduct regular kitchen inspections to ensure cleanliness and proper food handling practices.

Inspect meals and ensure that 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

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

Physical Expectations:

• Frequent standing, walking, bending, and lifting (up to 50lbs)
• Exposure to hot and cold environments
• May require weekends, holidays, and flexible scheduling

Note: The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. This document is not intended to be an exhaustive list of all responsibilities, skills, and working conditions for the personnel that are classified.