Assistant Account Manager

ISH Dining Services; Lancaster (Lancaster County); On-site; USD 48,000 - 72,000; Full time

Job summary

ISH Dining Services in Lancaster County, PA seeks an Assistant Food Service Director to manage and direct the Dining Services department, ensuring safe, sanitary kitchen operations and nutritionally balanced meals for residents under federal, state, and local regulations.

You will lead dietary staff, plan menus with physician guidelines, monitor budgets, and participate in QAPI and emergency procedures while maintaining the highest care standards for residents.

Qualifications

• Must possess, at a minimum, a high school diploma or a GED or at least two (2) years of experience in the healthcare field and/or related industry.
• Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements
• Prior food service experience in a long-term care setting, preferred
• Prior supervisory experience, preferred
• Must be capable of maintaining regular attendance
• Must be able to work well with peers in a congenial work environment, and above all, maintain the utmost compassion and dignity to the residents and adhere to the Resident Bill of Rights.
• Must be able to work beyond normal working hours; on weekends, as well as holidays, to the extent necessary. On-call status is a function of the job and employee understands, agrees to, and acknowledges that schedule flexibility is for the betterment of the residents and that the Cook will make themselves available, as needed to ensure proper staffing levels.
• In exigent circumstances, the employee may be subject to call back during emergency conditions (e.g., severe weather, evacuation, temporary staffing shortages, etc.).
• Must adhere to ISH Health Services' attendance policies and follow the terms and conditions of employment as set forth in the Employee Handbook.
• Must be able to read, write, speak and understand English.
• Must maintain the highest standards in caring and servicing the needs of the residents and residents' family members and lovedones.
• Must adhere to all facility policies and procedures.
• Must follow CMS mandate/guidelines for vaccination

Responsibilities

• Inspects the Dietary Department daily to ensure that it is safe and sanitary.
• Inspects storage areas on a daily basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
• Aides in the planning of nutritionally balanced & therapeutic meals that reflect the likes and dislikes of residents, as well as Public Health regulations.
• Directs and supervises dietary functions and personnel.
• Purchases food products from approved vendors.
• Maintains cost records and works to meet budget guidelines.
• Monitors monthly expenditures.
• Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments and reviews staff work performance.
• Participates in department head meetings.
• Participates in monthly QAPI meetings and prepares reports accordingly.
• Participates in the Manager on Duty program as indicated
• Comply with standards of business conduct in accordance with federal, state and local health and regulatory standards and guidelines, as applicable.
• Responsible for preparing and cooking a wide variety of palatable and appetizing meals, as prescribed for the residents by the attending physician for residents, employees and visitors.
• He/she prepares food according to recipes and menus and plans cooking schedules to meet mealtime schedules. In addition, the performs related duties and cleaning duties, as assigned.
• Follows menus and special diet instructions prescribed by the attending physician
• Directs food service employees in the absence of the Food Service Director.
• Handles and prepares food in accordance with sanitary regulations
• Takes necessary measures to avoid food waste
• Properly cares for dietary equipment and production sheets
• Communicates freely with the Food Service Director
• Cooperates with other food service staff and facility personnel
• Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights
• Report any occupational exposures to blood, body fluids, infectious materials, and or hazardous chemicals in accordance with facility policy.
• Report work related injuries and illnesses immediately to your direct supervisor.
• As a condition of employment, complete all assigned training and skills competency.
• Participate in all life safety and emergency drills and trainings.
• Fulfill responsibilities as assigned during implementation or activation of the facility’s emergency plan.
• Assists with evacuation of residents in an emergency situation
• Maintain confidentiality of Protected Health Information, including verbal, written and electronic communications.
• Report non-compliance with policies, procedures, regulations or breaches in confidentiality to appropriate personnel.
• Protect residents from abuse, and cooperate with all investigations.
• Report any allegations of abuse, neglect, misappropriation of property, exploitation, or mistreatment of residents to supervisor and/or administrator.
• Report any retaliation or discrimination to the Food Service Director.
• Fulfill individual responsibility to report any suspicion of a crime to law enforcement and the state agency.
• Performs other duties as requested.

Skills

Supervisory experience

Healthcare knowledge

English proficiency

Education

High school diploma or GED

Two years healthcare experience

Job description

Local Nursing Facility is seeking an Assistant Food Service Director to assist in managing our kitchen by planning, organizing, and directing the overall operations of the Dining Services department in accordance with current federal, state, and local standards and ensuring quality nutritional meals are prepared and served from kitchens maintained in a clean, safe and sanitary manner.

Reports To: Food Service Director

RESPONSIBILITIES OF DIETARY MANAGER/FOOD SERVICE DIRECTOR:

• Inspects the Dietary Department daily to ensure that it is safe and sanitary.
• Inspects storage areas on a daily basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
• Aides in the planning of nutritionally balanced & therapeutic meals that reflect the likes and dislikes of residents, as well as Public Health regulations.
• Directs and supervises dietary functions and personnel.
• Purchases food products from approved vendors.
• Maintains cost records and works to meet budget guidelines.
• Monitors monthly expenditures.
• Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments and reviews staff work performance.
• Participates in department head meetings.
• Participates in monthly QAPI meetings and prepares reports accordingly.
• Participates in the Manager on Duty program as indicated
• Comply with standards of business conduct in accordance with federal, state and local health and regulatory standards and guidelines, as applicable.
• Responsible for preparing and cooking a wide variety of palatable and appetizing meals, as prescribed for the residents by the attending physician for residents, employees and visitors.
• He/she prepares food according to recipes and menus and plans cooking schedules to meet mealtime schedules. In addition, the performs related duties and cleaning duties, as assigned.
• Follows menus and special diet instructions prescribed by the attending physician
• Directs food service employees in the absence of the Food Service Director.
• Handles and prepares food in accordance with sanitary regulations
• Takes necessary measures to avoid food waste
• Properly cares for dietary equipment and production sheets
• Communicates freely with the Food Service Director
• Cooperates with other food service staff and facility personnel
• Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights
• Report any occupational exposures to blood, body fluids, infectious materials, and or hazardous chemicals in accordance with facility policy.
• Report work related injuries and illnesses immediately to your direct supervisor.
• As a condition of employment, complete all assigned training and skills competency.
• Participate in all life safety and emergency drills and trainings.
• Fulfill responsibilities as assigned during implementation or activation of the facility’s emergency plan.
• Assists with evacuation of residents in an emergency situation
• Maintain confidentiality of Protected Health Information, including verbal, written and electronic communications.
• Report non-compliance with policies, procedures, regulations or breaches in confidentiality to appropriate personnel.
• Protect residents from abuse, and cooperate with all investigations.
• Report any allegations of abuse, neglect, misappropriation of property, exploitation, or mistreatment of residents to supervisor and/or administrator.
• Report any retaliation or discrimination to the Food Service Director.
• Fulfill individual responsibility to report any suspicion of a crime to law enforcement and the state agency.
• Performs other duties as requested.

QUALIFICATIONS AND REQUIREMENTS OF FOOD SERVICE/DIETARY SUPERVISOR:

• Must possess, at a minimum, a high school diploma or a GED or at least two (2) years of experience in the healthcare field and/or related industry.
• Must be knowledgeable of Federal and State rules and regulations regarding nursing home dietary requirements
• Prior food service experience in a long-term care setting, preferred
• Prior supervisory experience, preferred
• Must be capable of maintaining regular attendance
• Must be able to work well with peers in a congenial work environment, and above all, maintain the utmost compassion and dignity to the residents and adhere to the Resident Bill of Rights.
• Must be able to work beyond normal working hours; on weekends, as well as holidays, to the extent necessary. On-call status is a function of the job and employee understands, agrees to, and acknowledges that schedule flexibility is for the betterment of the residents and that the Cook will make themselves available, as needed, to ensure proper staffing levels.
• In exigent circumstances, the employee may be subject to call back during emergency conditions (e.g., severe weather, evacuation, temporary staffing shortages, etc.).
• Must adhere to ISH Health Services' attendance policies and follow the terms and conditions of employment as set forth in the Employee Handbook.
• Must be able to read, write, speak and understand English.
• Must maintain the highest standards in caring and servicing the needs of the residents and residents' family members and lovedones.
• Must adhere to all facility policies and procedures.
• Must follow CMS mandate/guidelines for vaccination