Examples of Duties Performed:

• Responsible for the planning, supervision, andoverall operation of a long-term care nursing center food service department.
• Plans and directs the activities of assignedstaff and establishes and oversees standards for production, quality,sanitation, maintenance, and safety for all food preparation.
• Complies with current federal, state, and localregulations in the execution of all assigned duties.
• Oversees the requisition and purchase of foodproducts and supplies; stocks, inventories, and inspects stored items incompliance with established standards.
• Complete nutrition screenings according toguidelines
• Complete required MDS documentation
• Manage weight guidelines
• Participate in the centers interdisciplinaryteam and regional support team
• Provide management and oversight for dailykitchen operations; High level of leadership and time management required.
• Work closely with registered dietician toprovide expert nutritional guidelines for the centers residents.

Requirements:

• Be a Certified Dietary Manager with at least two years of supervisory experiencein healthcare or institutional food service or hold an Associate’s degree orhigher in hospitality or food service management
• Have training in cost control, quantity foodproduction, staff training/education, food management, diet therapy, etc.
• Should be Serv Safe Certified.
• Embrace the standards, values, and beliefs ofthe organization.
• Possess ability to communicate effectivelyorally and in writing.
• Be capable of maintaining effective workingrelationships with patients, family members, staff, and fellow department heads.