Executive Chef

Purpose Of Your Job Position The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing, and directing the overall operation of the Dietary Department in accordance with current applicable federal, state, and local standards, guidelines and regulations, governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary

department is maintained in a clean, safe, and sanitary manner.

Job Functions Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

Duties And Responsibilities Administrative Functions:

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
• Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
• Assist in developing and maintaining written dietary policies and procedures.
• Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
• Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

Qualifications Qualifications: Education

• Must possess, as a minimum, a high school diploma.
• Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association.

Experience

• Must have, as a minimum, 1 year(s) experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
• Must have training in cost control, food management, diet therapy, etc. Specific Requirements
• Must be registered as a Food Service Director in this state.
• Must be able to write, read, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the long-term care facility.