SUMMARY

Coordinates the total operation of the dietary department. Manages food service operations and coordinates nutritional services for residents and patients.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Recruits, hires, provides orientation/training, and retains a sufficient number of qualified staff to carry out the responsibilities of the facility’s kitchen. Ensures employee performance meets or exceeds expectations and periodic performance appraisals are conducted on a timely basis.

Supervises preparation and service of planned menus, nourishments, and supplements, per company policies and procedures and states and federal guidelines.

Ensures food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines.

Purchases dietary food and supplies per assigned budgets and through company approved distribution sources.

Maintains financial records in accurate and timely manner.

Participates in the assessment, development and implementation of the nutritional plan of care for residents and patients.

Ensures quality assurance processes are followed in preparation of food.

Assists with nutritional education for residents, patients, families, and caregivers.

ENTRY QUALIFICATIONS

High school diploma or equivalent.

Successful completion or current enrollment in course approved by the Dietary Managers Association desired.

One (1) year supervised food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets.

May be filled by a Registered Dietitian.

Must meet state-specific requirements.

SUPERVISORY RESPONSIBILITIES

Supervises the food service staff and others for whom they are administratively or professionally responsible.