Assistant Dietary Manager

SUMMARY: The Assistant Dietary Manager is responsible for partnering with the manager to plan, organize develop and direct the overall production of the Dietary Department in accordance with the current, federal, state, and Local regulations governing our facility, and as may be directed by the Administrator, to assure the quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assist in planning, developing, organizing, implementing, and evaluating and directing the dietary staff in food production related from the food deliveries by following the menus. • Assisting in the ordering of the food orders and assisting with proper storage of all items FIFO, while maintaining the food budget. • Inspect food storage rooms, utility/janitorial closets, etc. For the upkeep and supple control. • Participate in maintaining records of the resident's food likes and dislikes as needed. • Review the department's policies and procedures for the dietary department sanitation, equipment maintenance, work areas, food preparation, etc. are maintained and in a clean manner. • The know-how and or assist in the process for diet changes and new diets as received from nursing department to be able to print out new tickets. • Participating in facility surveys • Having the know-how of all positions in the dietary department if a fill in is needed. And on call every other weekend as needed. • Assist with rounds in the dining rooms at any meal while you are there. Fill in for manager if on vacation for any facility meeting that involves dietary. • Knowing the mechanically/therapeutic diets within the facility. • Being able to Identify the special equipment and utensils the residents might need. Qualification: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and / or ability required. • Must possess, as a minimum, a high school diploma. • Must be possess Serve Safe Sanitation certification (8 hour class) • Must have a minimum of 1 year experience in a hospital, nursing care facility. • Must be willing to obtain a Certified Food Manager certification after the first year of employment or within the first year. Physical demands: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made