Description

The manager of food and nutrition services manages the entire food and nutrition service department and reports directly to the administrator; will have ultimate responsibility for the food and nutrition services operation; must have knowledge and experience in all phases of food purchasing, preparation, production control, budgeting, inventory control, safety, sanitation, equipment, food and labor cost control, and menu development.

Job Duties:
Plans, directs, coordinates, and oversees all aspects of food and nutrition service department.
Reviews menus and supervises the purchasing, handling, preparation, and storage of food, maintenance of equipment, records, and sanitation.
Maintains an efficient food and nutrition services operation and high-quality food and nutrition service staff by recruiting, selecting, training, developing, scheduling, supervising, and evaluating all food and nutrition service personnel.
Adheres to and conveys a philosophy that supports the dignity, privacy, independence, choice, and individuality of patients/residents.
Ensures meals are prepared and served in a timely, attractive, and tasteful manner.
Visits with patients/residents to assure satisfaction and obtain feedback; meets with Resident Council as applicable to obtain input regarding menus and satisfaction with meals.
Participates in all committee meetings as designated by facility, such as department head, safety/infection control, care plan, and quality assurance performance improvement.
Ensures emergency preparedness policies and procedures are in place for the food and nutrition department.
Completes mandatory training and/ or routine training per facility policy such as HIPAA, abuse/ patients/residents rights, dementia, ethics, and emergency preparedness.
Understands and uses the facilitys abuse reporting for all kinds of abuse situations both physical and verbal, such as patient/resident to patient/resident, staff to patient/resident.
Develops and utilizes policies, procedures, and systems to insure an efficient operation.
Dietary-Cook Job Description DRAFT
Develops, revises, and adapts work techniques and methods for more efficient operation of facilities and for training employees.
Adheres to all sanitary, safety, and legal regulations governing handling and serving of food.
Completes food and nutrition service plan of correction for state or federal surveys as needed.
Manages inventory, food, equipment and supply ordering, food and labor budgets.
Develops and operates within budget.
Prepares accurate records and reports related to the operation of the department(attendance, financial, payroll)

Required Knowledge, Skills, and Abilities:
Comfortable working with people of all ages and backgrounds.
Excellent communication, interpersonal, and public speaking skills.
Strong creativity and socialization skills.

Qualifications

Minimum Qualifications:
Education: High school diploma or equivalent required

Experience: Minimum one (1) year of professional cooking experience required

Licensure/Certifications: Certified dietary manager preferred SERVSAFE certification or willingness to obtain it

Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Physical Requirements:
This position requires the ability to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. The employee is often required to bend, kneel, crouch, climb stairs, and reach overhead. The employee must occasionally lift and/or move up to 50 pounds. Note: reasonable accommodations may be made available for individuals with disabilities to perform the essential functions of this position.