Dietary Director

The Dining Director will manage the operation of the Dietary Department to include staffing food ordering and preparation food delivery and sanitation in accordance with community policies physician orders resident care plans and appropriate regulations

This position maintains the highest standards of excellent customer service and quality nutritional services on a daily basis

Ability to plan organize develop implement and interpret the programs goals objectives policies and procedures of the Dining department

Participate in regularly scheduled conferences calls including Department staff meetings and resident care meetings

Purchase food and supplies within budget/census and maintain a supply to adequately cover each meal

Provide guidance and direction over diet planning menu formulation and preparation and service of regular and therapeutic diets and cook the majority of the scheduled work time

Participate in maintaining records of the residents diet orders allergies food likes and dislikes

Maintain kitchen in accordance with all state and local health department regulations and ensure the dietary department is inspection ready at all times while maintaining the highest level of quality and timeliness of food service

Maintain adequate food and supplies for disaster preparedness as required by state and federal regulations

Complete all aspects and document requirements of the community QA program including monthly audits of resident diet instructions for accuracy

Be familiar with Standard Precautions Exposure Control Plan Fire Drill and Evacuation Procedures and know how to use the information

Comply with the Residents Rights and Community Policies and Procedures

Director of Dining Services:
Associates degree or higher in Food Service Management (or Hospitality if the course study includes food service or restaurant management) from an accredited institution of higher learning OR Certified Dietary Manager OR Certified Food Service Manager.
Three years supervisory experience required.
At least one year experience in a health care setting required.
Working knowledge of CMS and DOH regulations as they relate to food service.
Computer skills and knowledge in nutritional software programs preferred.