Dining and Nutritional Services Manager

sasllc; Cartersville (GA); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

myFlexPay

Paid time off with cash-out

7 paid Holidays

Medical Insurance

Dental Insurance

Vision Insurance

Company Paid Life and Disability

401(k) with match

Referral Bonus Program

Job summary

Townsend Park Health & Rehab is seeking a Dining and Nutritional Services leader responsible for planning, directing and supervising the department, including staffing, budgeting, and regulatory compliance. You’ll interact with patients and coordinate with other departments to ensure high-quality meal service.

The role requires a Certified Dietary Manager or higher in Hospitality/Food Service Management, plus a food safety certification. Competitive benefits and growth opportunities available.

Qualifications

• Certified Dietary Manager or Associate's Degree or higher in Hospitality, Food Service Management, or Culinary.
• High school diploma or equivalent required.
• Must possess a valid food safety certification.

Responsibilities

• Plans, directs and manages functions of Dining and Nutritional Services.
• Supervises staff with fair, consistent corrective actions.
• Maintains inter-departmental communication for positive working relationships.
• Assists with annual dining and nutritional center budget.
• Ensures compliance with budget restraints and regulatory standards.
• Plans staffing to meet department needs within budget.
• Maintains documentation and reports for administrators and QA.

Skills

MS Office

Excel

PowerPoint

Organizational skills

Communication skills

Education

Certified Dietary Manager

Associate degree or higher in Hospitality/Food Service Management/Culinary

HS diploma or equivalent

Job description

Join us at

Townsend Park Health & Rehab - a place where you'll be valued, recognized and rewarded for the vital work you do each day. We'll surround you with a strong team and leadership that supports every aspect of your life - both inside and outside of our centers. And you'll get to practice your passion in a non-profit, mission-driven organization that's known for the highest level of care in our communities

Full Time:

Starting Pay: $30.75 -$37.50/hour

Weekly pay

Benefits Offered:

• myFlexPay - ability to receive pay before payday
• Paid time off with ability to cash out
• 7 paid Holidays
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Company Paid Life and Disability
• 401(k) with match
• Referral Bonus Program

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Plans, develops, organizes and directs functions of Dining and Nutritional Services Department (including personnel and administrative etc.)
• Demonstrates appropriate/effective supervisory skills that include fair and uniformly applied corrective actions administered without regard to race, color, creed, national origin, age, sex, religion, handicap, or marital status.
• Establishes and maintains effective inter-departmental and inter-professional communication to provide positive working relationships.
• Assists with the preparation of the annual dining and nutritional center budget.
• Complies with established budget restraints.
• Maintains appropriate supplies and equipment necessary to perform job and in accordance with established departmental budget.
• Assumes responsibility for the Dining and Nutritional Services Department in compliance to federal, state, and local regulations.
• Evaluates and makes recommendations regarding the serving time of meals, sanitation, food handling procedures, and food service equipment.
• Evaluates food based on nutritional adequacy, method of preparation, taste, appearance, serving temperature, and portion size.
• Serves as a liaison between Dining and Nutritional Services Department and patients.
• May be required to plan and conduct in-service training programs.
• Evaluates, determines and maintains an adequate level of staffing for the Dining and Nutritional Services department in accordance with staffing budget.
• May be required to carry out duties of other Dining and Nutritional Services personnel as needed.
• Carries out the departmental implementation of procedural guidelines and job descriptions.
• Provides to the administrator appropriate reports/documentation to support departmental updates, corrective actions, evaluations, skills verifications and other as necessary.
• Participates in the hiring process to include interviewing, screening and selection of Dining and Nutritional Services associates.
• Reviews and responds to complaints/grievances (associate and/or patient or family) that concerns the Dining and Nutritional Services department.
• Maintains appropriate documentation in regards to incident/accidents and OSHA regulations.
• Maintains a working knowledge of current licensure standards and the survey process.
• Reviews departmental functions to ensure compliance with current standard and procedural guidelines.
• Promotes the image and reputation of the System by exhibiting servant leadership and providing direct and open lines of communication.
• Contributes to the work of committees, workgroups, project management, and other collaborative efforts of the System.
• Performs other duties as necessary to ensure the success of the System.

SKILLS AND ABILITIES

• Proficient in using a computer, especially Microsoft Office, Excel and Power Point.
• Excellent organizational and prioritizing skills required
• Effective and professional verbal, and written communication skills
• Communicates well with other associates, patients, family members, and visitors providing warm and friendly greeting and an approachable attitude. Responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner.

MINIMUM QUALIFICATIONS

• Certified Dietary Manager or Associates Degree or higher in Hospitality, Food Service Management, or Culinary
• A minimum of a H.S. diploma or its equivalent required.
• Must possess a valid food safety certification.

SUPERVISORY RESPONSIBILITIES

• Responsible for directing the functions of the associates in the Dining and Nutritional Services department.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or associates of the organization.

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram format. The ability to deal with problems involving several concrete v