Dietary Coordinator

Company Overview

The Pines Senior Living offers a warm, nurturing environment for seniors in the greater Scranton area who wish to maintain their independence while receiving personalized assistance. As a locally owned and managed community, The Pines is dedicated to providing residents with compassionate care, respect, and opportunities to thrive in a vibrant, home-like setting.

Job Overview

I. SUMMARY OF POSITION

The Dietary Coordinator is responsible for the overall management and effectiveness of the Dietary Department. The Dietary Coordinator plans menus and utilizes leftovers, taking into consideration the number and types of meals to be served; estimates food consumption and requirements in determining the type and quantity of meats, vegetables, and other foods to be prepared. The Dietary Coordinator directs and works with the cooks and dietary aides with food preparation, and coordinates their assignments to insure economical and timely food preparation. The Dietary Coordinator is responsible to the Executive Director.

II. QUALIFICATIONS

1. High school diploma or GED equivalent.

2. Must read, write, and speak English.

3. Minimum of two (2) years experience in food preparation or equivalent of post high school experience.

4. Should be a certified food handler and have the knowledge of sanitation procedures to help in the cooking areas.

5. Experience with supervision and management.

6. Available to work long and irregular hours.

7. Physically able to perform functions as may be required.

8. Organized, detail-oriented and self-motivated.

9. Must abide by personnel policies.

III. KNOWLEDGE AND ABILITIES

1. Knowledge of Personal Care Regulations as well as Federal, State, and Local Regulations.

2. Knowledge of food preparation.

3. Knowledge of good sanitation and hygiene.

4. Knowledge of food portions, food weights, and portion control.

5. Knowledge of menus and how to plan varied menus.

6. Knowledge of nutritional needs and knowledge of special diet planning.

7. Numerical ability to estimate food requirements and portions.

8. Ability to use color discrimination in recognizing freshness in appearance of meats and other foods.

9. Ability to direct, train and discipline dietary staff fairly.

10. Ability to organize kitchen and storage areas.

11. Ability to frequently bend and lift 25-30 pounds.

12. Ability to maneuver and lift a mop and bucket weighting a minimum of 10-15 pounds.

13. Ability to stand for long periods of time.

14. Ability and willingness to work flexible hours.

IV. RESPONSIBLITIES

1. Plans and writes menus, insuring they are followed.

2. Posts menus on bulletin boards, kitchen area, office area, and residential buildings on a set rotation as defined by policy.

3. Plans and controls meals for residents with special dietary needs.

4. Determines nutritional needs and portion control and determining type and quantity of food to be prepared.

5. Assists with food preparation when needed.

6. Orders food and dietary supplies on a weekly basis.

7. Keeps within the facility budget for dietary needs. Completes a monthly inventory and identifies costs each month.

8. Maintains a daily list of food to be prepared for the current day and looks ahead for three (3) days in advance to see what needs to be prepared.

9. Signs for food deliveries and checks deliveries.

10. Checks with the nursing department for admissions, discharges, or changes in diets.

11. Pulls supplies for two (2) days in advance from the stockroom. Can delegate this to cooks.

12. Removes frozen meats and places frozen items in the refrigerator to thaw for forty-eight (48) hours. Can delegate this to cooks by use of a written list.

13. Gives instructions to cooks on what foods need to be prepared for the following day.

14. Responsible for timeliness of food preparation.

15. Insures all food is presented in an attractive manner that is palatable and nutritious.

16. Responsible for the cleanliness of kitchen. May delegate to dietary staff.

17. Responsible for the proper working conditions of all equipment in the kitchen.

18. Insures all equipment is cleaned and sanitized according to policy.

19. Responsible for cleanliness of refrigerators and freezers.

20. Puts food away when it is delivered.

21. Plans special functions with the Activities Coordinator and Executive Director.

22. Recruits, and hires all Dietary Department Personnel.

23. Disciplines and terminates employees as needed.

24. Completes introductory and yearly evaluations of department employees.

25. Attends all meetings as requested including transportation scheduling meetings.

26. Serves as a family liaison and provides family education as needed.

27. Carries the administrative cell phone as scheduled.

28. Identifies opportunities for safety improvement and reports the same to the Executive Director or designee. Participates in the Safety Committee.

29. Identifies opportunities for performance improvement and reports the same to the Executive Director or designee. Participates in Performance Improvement activities as needed.

V. WORKING CONDITIONS

This is a full time position with hours that must be flexible to meet the responsibilities of the job.

Benefits:

• Dental insurance
• Health insurance
• Life insurance
• Paid time off

Work Location: In person