Dietary Director

Responsibilities and Duties

The main function of the Dietary Director is to coordinate appropriate resident dietary menu planning and oversee daily operations of food preparation by dietary staff. Ensure that Dietary employees engaged in preparing food, serving food and maintaining cleanliness of food service areas and equipment are performing the proper procedures as outlined by state and federal regulations. Duties consist of, but may not be limited to:

• Creates dietary menu and monitors food preparation methods and portion sizes, with integration and awareness of personal resident needs. Maintains awareness of special dietary or nutritional requirements of specific residents

• Complies with state and federal sanitation and applicable standards and oversees compliance of such standards by dietary staff. Ensures that:

• Sanitation standards are followed consistently

• Cleaning assignments are completed and signed off on

• Food service and storage areas, including storeroom, walk-in cooler and freezer, are clean and sanitized

• Other sanitation standards are completed

• Inspects food, supplies, and equipment to maintain stock levels and ensure standards of quality are met

• Keeps accurate inventory records

• Orders food in compliance with budgeted PRD expenses

• Schedules and receives food and beverage deliveries, checking delivery contents to verify quality and quantity

• Oversees meal service while on duty and directs preparation of food and beverages

• Ensures that menu and proper portion sizes are being followed

• Checks food temperatures, ensures that temperatures are documented as required

• Assists with meal service where needed

• Investigates and resolves complaints regarding food quality and service

• Responsible for labor and budget control for the Dietary department

• Trains and oversees dietary staff on proper food preparation techniques, operation of kitchen equipment, safety procedures, sanitation, etc. to ensure quality standards and service

• Schedules staff hours and coordinates assignment of dietary personnel to ensure economical use of food and timely preparation

Applicants must possess:

• Food preparation and cooking, plating, presentation

• Kitchen maintenance and cleaning

• Maintaining and ordering stocks and supplies

• Following food safety requirements

• Management skills

• ServSafe Certification

Required experience:

• Management: 2 years

Benefits include:

Medical/Dental/Vision

• Vacation/Sick/Holiday

• Job Type: Full-time

License:

• CDM

• ServSafe Manager (Required)