Dietary Manager - FT Salaried

Pay Scale: $25-$29 hour, salary

**MUST have extensive experience with managing a kitchen that serves 120 people per meal, 365 days a year & 4 staff members**

Ordering - US Foods, Coke, etc.

Maintaining a budget

Managing a team of 4

We have FUN at work!

• Monthly drawings
• Monthly events
• Monthly snacks/treats
• Employee of the Month/Quarter/Year with gifts/treats
• Spirit Weeks and more!

Career Advancement Opportunities Available!

Benefits

Full Time

• Medical (three tiers)
• Dental
• Vision
• STD (employer paid)
• LTD
• Life Insurance (employer paid)
• 401k
• Tuition Reimbursement
• 10 eight-hour Vacation Days
• 24 hours Personal Time
• 6 eight-hour Sick Days
• 6 eight-hour Extended Sick Days
• Paid holidays (if you work the holiday or not!)
• 1.5x your hourly rate for working a recognized holidays

Criminal History

We’re licensed through the Department of Behavioral Health and Development Services, which means we follow their standards for criminal history and hiring criteria. If you have a criminal history, please review the barrier crimes to ensure that you’re eligible for employment at our facility.

https://dbhds.virginia.gov/wp-content/uploads/2023/01/Attachment-2-Barrier-Crimes-01_23.pdf

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

• Perform other functions and tasks as assigned.

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four of more years’ experience in food services role with 2 years’ experience in a supervisory capacity in food services.

• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.