The primary responsibility of your job position is to assist the Dietician in planning, organizing, developing and directing the overall operation of the Food Service Department following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities. You are entrusted to assure that quality nutritional services are provided on a daily basis and that the Food Service Department is maintained in a clean, safe, and sanitary manner.

KEY RESPONSIBILITIES:

• Coordinate food services and activities with other related departments.

• Assist in developing and maintaining written food services policies and procedures.

• Interpret the department’s policies and procedures to residents, employees, visitors, government agencies, etc., as necessary.

• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc to assure control of equipment and supplies.

• Develop and maintain a file of tested standard recipes.

• Inspect kitchen, dish room, food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

• Interview residents or family members, as necessary to obtain diet history.

• Participate in maintaining records of the resident’s food likes and dislikes.

• Provide substitute foods or similar nutritive value to residents who refuse food served.

• Assist in developing methods for determining the quality and quantity of food served.

• Ensure that menus are maintained and filed.

• Assist in planning regular and special diet menus to assure they are in compliance with the physician’s orders.

• Evaluate and implement recommendations from established committees as they may pertain to food services.

• Assist in the recruitment, interviewing, selection and training of food service personnel.

• Schedule department work hours.

• Counsel/discipline food service personnel as requested of as necessary.

• Terminate employment when necessary, documenting and coordinating such actions with the HR Director and/or Administrator.

• Monitor absenteeism.

• Assist in establishing a food service production line.

• Conduct departmental performance evaluations.

• Assist in interviewing/obtaining food supply vendors as requested.

• Purchases food service supplies, equipment, etc., as required.

• Assist in planning department’s budget and maintains records for monthly expenditures.