Dietary Director

Senior Solutions Management Group; Round Rock (TX); In loco; USD 48.000 - 72.000; Tempo pieno

Vantaggi offerti da questo lavoro

401(k)

401(k) matching

Dental insurance

Flexible spending account

Health insurance

Life insurance

Paid time off

Vision insurance

Descrizione del lavoro

Senior Solutions Management Group in Round Rock, TX is seeking a Food Service Operations Supervisor to plan, organize and direct the department, ensuring quality meals and regulatory compliance.

The role requires a high school diploma, at least two years of supervisory experience in food services, and strong English language skills. You will manage budgets, staffing, vendor relations and training, with focus on resident nutrition and care.

Competenze

• Must read, write and speak the English language.
• Must possess a minimum high school diploma.
• Minimum two years of experience in a supervisory capacity in a food services industry.
• Recommended training in cost control and diet management.

Mansioni

• Reviews departmental policies annually and interprets them for personnel and residents.
• Maintains costs within budgeted parameters.
• Supervises department workforce and training needs with Administrator input.
• Assists in scheduling department hours and staffing to maintain quality resident care.
• Attends workshops and stays current with health care regulations.
• Inspects dietary area for regulatory compliance and reports to the Administrator.
• Interviews and assists Director in selecting food and supply vendors.
• Develops inventory control procedures and purchases accordingly.
• Ensures stock levels of staples and supplies are maintained for department needs.
• Ensures well-balanced meals are prepared from recipes for residents and staff.
• Coordinates with team to ensure timely meal production and service.
• Refer residents at nutritional risk to the Registered Dietitian and follow up as needed.

Conoscenze

English language proficiency

Formazione

High school diploma

Descrizione del lavoro

Summary of Responsibility:

Responsible for planning, organizing, developing and directing the overall operations of the Food Service
Department in accordance with the current applicable federal, state and local standards, guidelines and
regulations, our established policies and procedures, and as may be directed by the Executive Director, to
ensure that quality food service and nutritional care is provided at all times. Must at a minimum, prepared and cook 4 meals a week.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Duties:

1. Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary.
2. Maintain costs within budgeted parameters.
3. Reviews and evaluates the department’s work force and makes recommendations to the Administrator for training competent department personnel.
4. Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care. Work with team to make sure 2 people staff the kitchen at all times.
5. Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.
6. Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the Administrator.
7. Makes written and oral reports to the Administrator concerning the operation of the food service department.
8. Interview and assist Director in selection of food and supply vendors.
9. Develops and utilizes comprehensive inventory control procedures.
10. Purchases food, supplies and equipment, as required to meet the needs of the department.
11. Ensures that a stock level of staple/non-staple food, supplies, equipment etc., are maintained atadequate levels at all times to perform departmental functions.
12. Confer with the team to prepare well-balanced nutritional meals prepared from quantitative recipes for the residents, guests and employee’s nutritional needs and well being.
13. Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.
14. Refer residents at nutritional risk to the Registered Dietitian. Follows up on recommendations of the Registered Dietitian as necessary.
15. Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations, that will provide assistance in maintaining quality food service.
16. Works with the team as necessary and implement recommended changes as required.
17. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.
18. Other duties as deemed necessary and appropriate, or as may be directed by the Administrator.

Education and Experience:

1. 1. Must be able to read, write and speak the English language.
2. 2. Must possess as a minimum, a high school diploma.
3. 3. Must have, as a minimum, two years experience in a supervisory capacity in a food services industry.
4. 4. Recommended training in cost control, food management, diet therapy, etc.