Dietary

Job Duties

• Prepares meals four days a week, keeping one day a week as a day to audit quality by visiting with residents, prepare food orders, review team performance, and train basic culinary instruction with caregivers. Fills in on fifth day if needed.

• Greets and obtains feedback regarding the dining experience from residents, visitors, and staff courteously, respecting individual dignity, resident rights and confidentiality standards at all times

• Supervises the staff in the daily operation of the department, monitoring job assignments and quality of food preparations, and evaluations.

• Creative and innovative when developing menus for memory care and assisted living, including a regular menu, alternate (always available menu, snacks, and bistro-short cook delivery menu.

• Enjoys fresh, homemade recipe prep and cooking.

• Organized and a problem solver when menu items need immediate changed.

• Committed and on call 24/7 for the community culinary service needs

• Participate in the recruitment and selection of staff and provides orientation to new staff members and ongoing coaching to current staff.

• Prepares and submits food and supply orders, audits supply stock, and always ensures that the homes on property and the kitchen have sufficient food supply and working equipment.

• Communicates company policies and health department standards to all staff holding staff accountable for preparing, serving and storing food in accordance to all standards and policies and compliance.

• Inspects the food service areas and equipment ensuring they are clean, safe, and orderly meeting community fire safety, infection control and hazardous chemicals regulations and policies. Taking prompt action to address any unsafe conditions or equipment problems.

• Keeps the dietary department within budget, maintaining records that reflect food, supply, and labor costs, and coordinates dietary services with other departments as requested.

• Works with other department heads, reviewing community and individual resident menus and works on developing service plans.

• Participates in in-service, department head meetings and all staff meetings. Keeps Executive Director/ General Manager and department heads up to date on changes in the dietary department.

• Implements diet changes as directed by the Health & Wellness Director in a timely manner and ensures that all entries in the resident records are informative and timely.

• Assists in planning, preparing, and managing for parties or special meals.

• Performs other related duties as assigned.

• Qualifications:

• Dietary/Culinary Degree and supervisory experience and three years working in the dietary area in a health care or hospitality environment. Must have at least one-year supervisory experience. Experience may supersede degree if over 5 years of culinary experience

• Holds required state certification or service license.

• Experience with budgets, food and supply orders and inventory audits.

• Large, small event cooking.

• Cooking daily for large groups.

• Meet qualifications as required by local or state regulations.

• Must be able to perform essential job duties with or without reasonable accommodation.

• Understands DHS and County survey requirements & be available for surveys

• Proficient working on computers

• Must be able to obtain a fingerprint clearance card, TB, First aid & CPR