POSITION DESCRIPTION:

The Dietary Manager is responsible for the overall food service function. He/she plans, develops, organizes, implements, evaluates and supervises activities of the department to provide services for residents/patients, employees and visitors. He/She provides technical guidance and administrative direction to the Food and Nutrition Services personnel.

GENERAL DUTIES

• Prepares meal items according to planned menus and standardized recipes; refers to dietitian the need for menu changes.
• Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations
• Food ordering, storage and preparation. Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.

QUALIFICATIONS

• High school diploma or equivalency preferred
• Two years as cook in a large-scale cooking operation, preferred.

BENEFITS

• 401K

• Annual evaluations

• Dental insurance

• Disability insurance

• Electronic documentation

• Employee appreciation events

• Health insurance

• Life insurance

• Modified Comp

• Paid time off

• Tuition reimbursement

• Vision insurance