Description

ESSENTIAL DUTIES & RESPONSIBILITIES:  Provides leadership and direction to the dietary department, its programs, activities and budget.  Implements and enforces the dietary department policies and procedures for all employees, residents, visitors, and governmental agencies as required.  Obtains/maintains all MSDS sheets for hazardous chemicals stored in the dietary department, send to TMG.  Ensures that all OSHA and other regulations are followed to ensure employee safety.  Coordinates dietary services to assure the services can be performed without disruption.  Educates staff the importance of resident diets and food consistencies base on their care plan  Supervises meal service and production in a timely and appropriate manner to provide high quality dietary services to residents, visitors and employees of the facility.  Ensures equipment is properly cared for and in working condition. Proactively addresses any equipment malfunction or breakdown  Understands and participates in in preparing food budgets encompassing the needs of the dietary department, cost of PPD, inventory management and ordering system.  Provides file of tested standard recipes and ensures that all food is high quality, nutritious and served at appropriate temperature and consistency.  Provides direction to staff and residents during emergent situations  Maintains weekly and monthly temperature logs and reviews for trends that need to be addressed  Provides an engaging environment for employees by educating, counseling and mentoring.Completes all required forms, reports and evaluations in a timely, accurate manner to ensure appropriate controls of equipment and supplies  Participates in facility surveys made by governmental agencies. Reviews and assists in developing a plan of correction for dietary service deficiencies.  Ensures that all resident complaints or grievances are recorded with notation of action taken to resolve complaint, and ensure satisfaction.  Assists the Infection Control Coordinator and Safety Committee Chairperson in identifying, evaluating, and classifying routine job-related dietary functions to ensure that tasks involving potential exposure to blood/bodily fluids are properly identified and recorded.

REQUIRED SKILLS & ABILITIES:  Displays Professionalism: Demonstrates punctuality, dependability and presents an appropriate professional appearance coming to work in neat and clean attire.  Displays optimism fostering a spirit of teamwork, positive attitude and conflict resolution among co-workers. Interacts positively with residents, family members and visitors in all circumstances. Coordinates activities in conjunction with other departments to ensure residents feel safe and empowered.  Strives for excellence performing duties with creativity, measured accuracy and timeliness and exhibiting a commitment to strive for excellence.  Excellent oral and written communication skills,  Problem solver identifying actual/potential problems and works with supervisor to create an action plan for resolution and then measuring outcomes to determine course of action. Exhibits adaptability.  Displays excellent Customer Service by assisting and cooperating with other personnel and interdisciplinary teams exhibiting helpfulness and support to all team members. Provides direction to visitors, staff, volunteers and external populations  Knowledge of Food Safety Regulations and Protocols

Qualifications

Skills

Required

• Problem solving abilities: Novice

• Computer proficiency: Novice

• Communication Skills: Novice

• Experience: Expert

• Leadership skills: Expert

• People Skills: Expert

Behaviors

Required

• Thought Provoking: Capable of making others think deeply on a subject

• Leader: Inspires teammates to follow them

• Functional Expert: Considered a thought leader on a subject

• Innovative: Consistently introduces new ideas and demonstrates original thinking

• Enthusiastic: Shows intense and eager enjoyment and interest

• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

• Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

Required

• Self-Starter: Inspired to perform without outside help

• Peer Recognition: Inspired to perform well by the praise of coworkers

• Goal Completion: Inspired to perform well by the completion of tasks

• Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

• Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Education

Required

• Technical/other training or better in Culinary Arts

Preferred

• Bachelors or better in Hospitality and Resort Management

Licenses & Certifications

Required

• Food Service

Preferred

• Dietary Technician

Experience

Required

• 3 years: At least Three Years of experience in Food Service Management

Preferred

• 5 years: Preferred: Five Years of experience in Food Service Managment

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)