Dietary Director

The primary purpose of the Dietary Director is to be responsible for the planning, organizing, developing and directing the overall operation of the dietary department in accordance with the current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Executive Director, 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.

§ Plan, develop, organize, implement, evaluate, and direct the Dietary Department, its programs and activities.

§ Coordinate dietary services and activities with other related departments (Nursing, Activities, etc.).

§ Develop and maintain written dietary policies and procedures.

§ 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 (MSDS) 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.

§ Maintain a budget and adjust purchasing as necessary to stay within that budget.

§ Submit incident/accident reports to the Executive Director within 24 hours after the occurrence.

§ Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.

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

§ Identify, evaluate, and classify routine and job-related dietary functions to ensure that tasks involving potential exposure to blood/bodily fluids are properly identified and recorded.

§ Review departmental complaints and grievances from personnel and make written reports to the Executive Director of action(s) taken. Follow facility's established procedures.

§ Assist the Quality Assurance committee in developing and implementing appropriate plans of action to correct dietary deficiencies.

§ Participate in facility surveys (inspections) made by authorized government agencies.

§ Develop methods for determining quality and quantity of food served.

§ Ensure that menus are maintained and filed in accordance with established policies and procedures.

§ Maintain adequate communication with families and residents as necessary.

§ Attend department head meetings, etc. as scheduled or called.

§ Schedule and announce departmental meetings, times, dates, etc.

§ Show behaviors and attitudes which are conducive to kind, caring, and respectful care of residents.

§ Wear appropriate attire which is clean and in good condition while on duty. Maintain good personal hygiene.

§ Consistently report to work on time and work entire shift as directed. Consistently show up as scheduled.

§ Assist in recruitment, interviewing, and selection of dietary personnel.

§ Determine departmental staffing requirements necessary to meet the department's needs, and assign a sufficient number of dietary personnel for each shift.

§ Schedule department work hours, including vacation and holiday schedules, personnel, work assignments etc. to expedite work.

§ Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties.

§ Counsel/discipline dietary personnel as requested or as necessary.

§ Terminate employment of personnel when necessary, documenting and coordinating such actions with the Executive Director.

§ Assist in standardizing the methods in which dietary tasks will be performed.

§ Review and check competence of dietary personnel and make necessary adjustments/corrections as required or that may become necessary.

§ Make daily rounds to assure that dietary personnel are performing required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility.

§ Monitor absenteeism and tardiness to ensure that an adequate number of dietary service personnel are on duty at all times.

§ Place orders for equipment and supplies as necessary or as may be required and/or approved.

§ Make periodic rounds to check equipment and to assure that necessary equipment is available and working properly.

§ Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times.

§ Interview food supply vendors, as may be required.

§ Purchase food service supplies, equipment, etc., as required.

§ Develop and monitor adequate inventory control procedures.

§ Develop and implement procedures for the safe operation of all dietary service equipment.

§ Ensure that only trained and authorized personnel operate the department's equipment. § Ensure that all personnel operate dietary service equipment in a safe manner.

§ Develop and implement procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste.

§ Ensure that containers of hazardous chemicals used in the department are properly labeled and stored and MSDS are available.

§ Prepare and plan the department's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations and approval.

§ Work with the facility's consultants as necessary and implement recommended changes as required.

§ Must be able to move intermittently throughout the workday.

§ Must be able to cope with the mental and emotional stress of the position.

§ Work in office area(s) as well as throughout the facility and its premises.

§ Be subject to frequent interruptions.

§ Be involved with residents, family members, personnel, visitors, government agencies/personnel, etc. under all conditions and circumstances.

§ High school diploma or GED equivalent.

§ At least 2 years of restaurant and managerial experience.

§ Completion of Food Service Sanitation Certificate and Manager's Course within 30 days of hire.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• On call
• Weekends as needed

Experience:

• Management: 1 year (Required)
• Cooking: 1 year (Required)

Language:

• English (Required)

Work Location: In person