Position Summary:
The Dietary Services Manager assists in preparing food in accordance with the approved menu, current standards, guidelines, and regulations.
Primary Responsibilities:
- Report to work on time every day as scheduled and ready to carry out duties.
- Must be able to react to changes in schedules in a productive manner.
- Must be alert and able to identify a safety hazard, should one occur, in order to avoid it and to report it immediately to the appropriate person or, if directed, to take corrective measures to eliminate the hazard.
- Prepare and serve meals at 8 am, Noon, and 5 PM. (times subject to change)
- Be able to follow written menus and make menu suggestions, using all food groups.
- Make sure all usable leftovers are covered, labeled, dated and stored in proper place.
- Know state and local food service regulations i.e. including but not inclusive to:
- Keep thermometers in place and follow state regulations regarding temps
- Any food product out of original wrapping is dated and labeled
- Be aware and follow all state required rules regarding preparation, storage, service and planning of all foods.
- Know proper cleaning procedures
- Making mealtimes enjoyable by being attentive to the needs of the residents, treating them with kindness.
- Procurement of food from various vendors within strict monetary limits based on per diem forecasted each month by director
- Maintain a complete and accurate inventory of all food items making a priority of portion control and cost; eliminate waste
- Procurement of all non-food supply items for kitchen and housekeeping staff based on budget dictated by director
- Know residents’ food likes and dislikes so as not to serve meals not preferred.
- Daily clean kitchen, dining room, and pantry.
- Make a priority of portion control and cost; eliminate waste.
- Must be able to work with various products such as cleansers, bleach, and cleaning fluids.
- Hire and manage culinary staff, providing training and guidance in all areas of food preparation, sanitation, and service.
- Educating and Coaching of culinary staff (after receiving facility directors’ approval) as needed.
- Responsible for managing culinary staff scheduling, PTO, and filling in when needed.
- Act as liaison between culinary staff and management on all issues.
- Support facility events and marketing ventures
- Perform additional tasks as assigned by management or as the situation requires.
Physical/Sensory Requirements:
- Stands and walks short distances most of the working day.
- Stoops, reaches, and lifts kitchen equipment and supplies.
- Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving.
- Tastes and smells food to determine its quality and palatability.
- Must be able to relate to and work with ill disabled elderly, emotionally upset and, at times hostile people.
- May be required to lift, push, pull, and move equipment, supplies, etc., in excess of 50 lbs.
- Must be able to assist in the evacuation of residents.
- Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff.
Qualifications:
- Must have compassion and a desire to meet the nutritional needs of the frail elderly.
- Must have a general knowledge of basic food groups.
- Ability to read and follow a recipe.
- Knowledge of food preparation, sanitation and hygienic methods.
- Be able to cook a variety of foods.
- Be familiar with cooking times and seasonings.
- Knowledge of low sodium, low cholesterol, and ADA diets.
- Have a desire to serve food that is palatable and pleasing in appearance.
- Ability to work cooperatively with staff, residents, and families.
- Must be able to function in an independent work environment.
- Must be able to handle complaints graciously and to take corrections maturely.
- Must be honest and trustworthy.
- Must be at least 18 years of age.
Equipment Used:
Including, but not limited to; electric oven, flat ceramic cook top, convection oven, dishwashers, sanitizer and cooking utensils.