What are the responsibilities and job description for the Director of Dinining Services (Per-Diem) position at Healthcare Nursing Center?
***PER DIEM POSITION***
Job Duties:
- Responsible for successful operation of all dining services.
- Responsible for providing overall leadership and management of dining services operations and ensuring adequate coverage of department.
- Operating the department withing stipulated budget and being financially accountable for the dining services department.
- Conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records.
- Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff.
- Implement and monitor Pinnacle/facility Policies and Procedures.
- Assure that the facility follows City, State, and Federal regulations.
- Implement seasonal menus for Spring/Summer and Fall/Winter.
- Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks. Heavy focus on the “center of the plate”.
- Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets and job flows.
- Ensure all residents are served the diet as prescribed by MD/ Dietitian.
- Organize and maintain current diet order for all residents.
- Complete residents Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials and other nutrition documents in a timely manner.
- Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, weekly operation reports, and all Food Supplier invoices.
- Inventory and order all food and supplies while staying within assigned budget.
- Perform other duties as assigned by management.
Required Skills/Abilities:
- Prior experience in a similar role required
- Prior supervisory experience required
- Great communication and interpersonal skill are a must
- Ability to operate cooking and food preparation equipment.
- Understanding of proper food handling and sanitation procedures.
Education and Experience:
- High School Diploma or GED required
- Serve Safe Certification
- CDM Certification or enrolled in the course
Physical Requirements:
- Prolonged periods standing and walking.
- Must be able to access and navigate all areas.
- Must be able to lift up to 25 pounds at times.
- May be required work in excessive heat and cold in association with the kitchen environment.