Senior Dietary Manager

GENERAL PURPOSE

Create a positive experience for customers including residents and employees. Responsible for providing excellent customer service, quality

product and presentations while maintaining food safety and health code standards.

Essential Job Duties

• Plan facility and individual resident menus in conjunction with the Dietitian utilizing Company menu program.
• Participate in regularly scheduled conferences and meetings in the center and outside training meetings.
• Ensure food and supplies are purchased within budget and are timely and available for each meal.
• Ensure food is nutritional, appetizing, prepared per menu and recipes and served in a timely manner. Ensure appropriate meals/snacks
  
  
  

are served to residents.

• Utilizes menu and patient care software.
• Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation, food handling and storage
  
  
  

of food and supplies. Maintain the highest level of quality and timeliness of food service.

• A full job description, including all responsibilities and physical requirements will be provided during the interview process upon request
• Assist with new hire training, provide interim support during vacancies.
• Assist with mock surveys,
• Assist with oversight of focus center, mentor/mentee connections, other miscellaneous assistance as needed
  
  
  

CODE OF CONDUCT

Must adhere to the Company’s Code of Conduct and Business Ethics policy including documentation and reporting responsibilities.

Qualifications

• High school diploma or equivalent
• State approved dietary manager certificate or become certified within one year from hire date
• Certified Dietary Manager (CDM) required
• Minimum of 1 year in healthcare, hotel, restaurant, school, prison or armed services food service experience
• Certification for food protection (i.e. ServSafe or equivalent preferred)
• Must be willing to travel when needed
  
  
  

Knowledge, Skills, Abilities & Behaviors

• Ability to operate food service equipment
• Good interpersonal skills
• Strong verbal, reading and writing skills
• Must be able to maintain confidentiality regarding patient and company proprietary information
• Must have the ability to relate professionally and positively and work cooperatively with patients, families, and other employees at all
  
  
  

levels

Physical And Sensory Requirements

Mobility, reaching, bending, lifting (minimum of 10 pounds), fine hand coordination, ability to read and write, the ability to understand and

follow written and oral instructions and directions, ability to travel, and ability to remain calm under pressure.