Job Description

1. Develop goals and objectives for the department.
2. Maintain policies and procedures to obtain these stated goals and objectives.
3. Prepare and manage the department budget and production of profit and loss statement.
4. Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents.
5. Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance.
6. Control department resources through appropriate planning, utilization, evaluation and data analysis.
7. Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness.
8. Ensure on-going training and motivation of dietary staff.
9. Plan and coordinate all department activities.
10. Plan and implement food service systems, including department layout and equipment requirements.
11. Maintain effective communication with departmental personnel, other departments, administration and the public.
12. Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials.
13. Schedule staff to ensure sufficient coverage for kitchen and dining room.
14. Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area.
15. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training.
16. Purchase food and supplies using competitive purchasing practices.
17. Manages cost of food and supplies to maintain a total food cost within the guidance of the Community.
18. Check receipts of orders and invoices promptly. Approves statements for payment.
19. Record weekly menus of all diets served to Residents noting and initialing any changes made.
20. Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served.
21. Oversee the hiring, training and supervision of staff.
22. Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
23. Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary.
24. Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to.  Maintains kitchen to Department Health Code and standards.
25. Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions.
26. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director.
27. Prepare an annual budget and operates within that budget.
28. Prepare meals as necessary.
29. Wear clean and proper uniform.
30. Perform other duties as assignedby Executive Director or Regional Director of Food Service.