ESSENTIAL DUTIES AND RESPONSIBILITIES.

• Plan, develop, implement and evaluation food service for residents and personnel according to current nutritional guidelines.

• Directly participate in meal preparation activities as needed.

• Plan and prepare food orders with the dietitian using the appropriate forms and according to schedule.

• Order and inventory items delivered according to meal plans and budget and ensure that all items are properly stored.

• Ensure quality food presentation and service at all times.

• Work with the Marketing Department in the planning and implementation of special events.

• Submit monthly inventory of food, supplies and equipment.

• Establish and post cleaning schedules for kitchen equipment, refrigerators, freezers and floors.

• Keep inspection reports by public health agencies and state regulatory boards in the dietary office displayed properly.

• Provide orientation, training, supervision and evaluation for all personnel assigned to the Dietary Department.

• Prepare work and time schedules for staff and ensure adherence.

• Responsible for staff performance, recruitment, retention and development

• Investigate and report employee incidents according to company policy and coordinate return to work programs with Human Resources.

• Maintain knowledge and compliance of state regulations governing food service.

• Communicate changes in policy or regulations to staff as needed.

• Interact with residents, families, co-workers, and visitors in a professional and courteous manner to identify and communicate special resident needs and satisfaction.

• Follow manufacturer’s guidelines when operating and maintaining equipment.

• Ensure staff is properly trained on operating and caring for equipment.

• Monitors monthly operating budget and provide input regarding projected long and short-term equipment, materials, or supply needs to the Administrator.

• Participates in appropriate meetings and committees.