SUMMARY

Responsible for Dietary Department operation within prescribed facility policy and budget requirements. The leader of the dietary team and part of the overall staff team. Charged with oversight of dietary operations and effective and consistent delivery of quality food services.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Must be an experienced cook and must have worked in a leadership role in the food service industry. Formal culinary training is preferred. The individual must be at least 18 years of age or older, of good moral character, and have sufficient communication and language skills to enable them to perform their duties and interact effectively with residents and staff. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

LEGAL REQUIREMENTS

Employees in this position must successfully pass all governmental and corporate required background investigations, such as, but not limited to, state required criminal history clearance investigations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Must be able to create menus.

2. Demonstrate high standards of professional ethics and conduct.

3. Must be familiar with food preparation methods, and adaptation of therapeutic diet menus.

4. Be alert, and accurate and have sufficient dexterity to handle food and equipment safely and efficiently. Able to work under stress, stand, walk, lift, and stoop most of the day.

5. Be able to secure the cooperation of others, and be willing to cooperate with other personnel.

6. A genuine interest in geriatric work, and interests of the facility.

7. Must pass a ServSafe course for dietary personnel within the first 90 days of employment or when the first class is offered afterward.

EXPECTATIONS

To be carried out in such a manner that:

1. The philosophy of residential care is learned and practiced.

2. The safety and sanitation standards are met.

3. Confidentiality of resident information is protected.

4. A constructive, cohesive, and pleasant rapport with employees, residents their families, and visitors is maintained.

5. Neatness and cleanliness is exhibited at all times.

6. Attend training/in-service meetings.

7. Interacts well with residents, families, and visitors.

8. Respond promptly to requests, problems, and questions.

9. Displays cheerful and positive attitude.

10. Contributes to the team effort (i.e., assists co-workers when need is observed and on request, offers constructive suggestions rather than complaints)

11. Must train new cooks.

CERTIFICATES, LICENSES, AND REGISTRATIONS

The individual must have a current Food Handler’s Certificate in the state of employment. The individual must possess a valid driver’s license. It is required that the individual take a ServSafe class and provide evidence of passing the written examination within the first six (6) months of employment.

DUTIES REQUIRED FOR THIS POSITION

1. Plans menus, and develops standardized recipes and food production schedules. Prepare and serve foods indicated on planned menus, following standardized recipes and diet manual guidelines, using standard portion sizes, and approved substitutions.

2. Prepares staffing schedules, supervises department employees, and assigns tasks.

3. Plans menus, prepares and services foods for modified and therapeutic diets, according to the physicians' order and/or following diet manual criteria.

4. Responsible for serving meals at scheduled times.

5. Prepares required department records and reports, meal costs, and staffing.

6. Performs clean‑up duties as needed for each meal service.

7. Uses equipment and materials carefully, and in a safe manner, following correct operation and cleaning procedures.

8. Follows cleaning schedules and sanitation checklists.

9. Responsible for maintaining high standards of food preparation and sanitation in the department.

10. Responsible for preparing purchase orders, and purchasing all food and supplies.

11. Responsible for receiving and proper storage of commodities.

12. Performs other duties as assigned.

13. Participates in hiring and staffing decisions, budget development, and implementation, writes menus, and food production schedules; purchases necessary foods and supplies, following facility policies. The dining manager must be able to order all food for the facility, consistently meeting all budgetary guidelines.

14. Preparation and serving meals for residents, maintaining high standards of food preparation, handling, and storage.

15. Prepares foods in correct quantities, using standardized recipes, proper preparation methods, and portion control.

16. Calculates and adjusts food servings to meet the needs of modified diets, using the diet manual as a reference.

17. Supervises Dietary Department personnel.

18. Prepares necessary reports, records, and schedules, necessary for department functions.

19. Visit with residents in the dining room after every meal prepared to get feedback on satisfaction and preferences.

20. Ensures that there is always adequate food supply for all meals.

21. Ensures that disaster relief pantry is consistently stocked in accordance with state regulations. Must also ensure that this stock is rotated properly.

22. Ensures that all food is properly labeled and sealed in accordance with food service guidelines.

23. Ensures that all food is presented in a pleasing way comparable to a fine dining experience.

Job Types: Full-time, Part-time

Pay: From $20.00 per hour

Benefits:

• 401(k)
• Flexible schedule
• Paid orientation
• Paid time off
• Paid training

Schedule:

• 10 hour shift
• 12 hour shift
• 4 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• On call
• Weekends as needed

Experience:

• Management: 1 year (Preferred)

Ability to Relocate:

• Crescent City, CA 95531: Relocate before starting work (Required)

Work Location: In person