Purpose

The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Food Services Department -- in accordance with current 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 Food Services Department is maintained in a clean, safe, and sanitary manner.

Education

• Must possess, as a minimum, a high school diploma.
• Must be Serv Safe Certified.
• Must be a Certified Dietary Manager.
• Preferred: Associate Culinary Degree, HACCP Certified.

Experience

• Must have, as a minimum two (2) years experience in a supervisory capacity in a restaurant, hospital, nursing care facility, or other related medical facility.
• Culinary skills required.
• Must have training in cost control, food management, diet therapy, etc.

Specific Requirements

• Must be ServSafe certified.
• Must be a Certified Dietary Manager
• Ability to train, mentor and motivate staff to high quality food standards.
• Positive can do attitude.
• Ability to develop, implement and adhere to an effective budget.
• Ability to problem solve through challenge with food service.
• Must be able to read, write, speak, and understand the English language.
• Ability to prioritize customer service to our residents.
• Ability to develop the food service operation to the highest level using current technology and resources.
• 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 food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in Long Term Care industry.
• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.
• Must be able to read and interpret food services cost reports, financial data, etc.
• Must be able to relate information concerning a resident's condition.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
• Other duties as assigned for the success of the organization. p. At Capital Health Care Network, our company culture is built on the following seven essential skills of teamwork:

Active Listening: Team members listen to each other's ideas. They are observed validating ideas through active listening and "piggy-backing" (or building) off each other's ideas. Communication: Team members communicate. They are observed interacting, discussing, and posing questions in an effort to fortify understanding and dispel miscommunication. Persuading: Team members use persuasion. They are observed exchanging, defending