Dietary Director

Position Description: JOB TITLE: DIETARY DIRECTOR The Dietary Director must have knowledge of all aspects of the dining department.
The Dietary Director At least five years of executive chef and food service management.
Additional education/training in Food Service Management or Hospitality is a plus.
Must be Serv Safe Certified.
The Dietary Director must have knowledge and experience in creating and preparing culinary dishes as well as following sanitation procedures, food storage requirements, stock management, and the operation of all kitchen equipment.
The Dietary Director will have had a health screening performed by a physician not more than (6) months prior to or (7) days following employment.
Also required are DOJ and FBI fingerprint clearances and will comply with all Federal, State, and Licensing Regulations.
Grandfathered employees are exempt from this requirement.
In-depth orientation to facility required, including familiarity with its policies and procedures, physical plant and the residents.
The company will provide ongoing orientation to job responsibilities disaster, first aid, and emergency procedures.
Position Summary: To work hands-on overseeing and implementing the dining program in accordance with company standards and governmental regulations.
Meeting operational, financial, and personnel expectations of the department.
This position reports to the Executive Director and is required to supervise other staff positions.
Essential Functions: Creates menus in accordance with dining program requirements utilizing resident feedback.
Hires, trains, evaluates, disciplines, and (upon consulting with Executive Director), terminates departmental associates in accordance with company policies.
Provides continuing education of foods and ingredients to all staff, conducting pre-shift meetings and hands on training.
Provides oversight of front of the house service and protocols with focus on customer service and satisfaction.
Responds promptly and works to resolve customer concerns and /or complaints.
Oversees and assists in the preparation of food items as determined by standard recipes, and cooks as needed.
Maintains a quality assurance program.
Demonstrates extensive knowledge and teaching of food handling and storage procedures and infection control with regards to public health standards.
Establishes and ensures adherence to all product: quality, consistency, presentation, portioning, garnishment, and utilization goals.
Maintains overall food and labor costs within budgetary guidelines.
Develops well balanced menus in collaboration with Executive Chef and dietitian.
Demonstrating the proper operation of all equipment to staff per proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements etc.
Works in clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.
Responsible for purchasing all food and non-food items as required by weekly menus as well as emergency supplies.
Acts as the communitys representative for any health department or other required inspections, assuring compliance and follow up on any deficiencies.
Oversees the scheduling of all dining service personnel to maintain compliance with budgetary guidelines.
Maintains all logs per policies and procedures.
Collaborates with community nurse to keep an accurate and up to date log of and resident dietary needs.
On an occasional basis, tour prospective Residents through the community, model rooms, available services, associated fees, and terms of lease Non-Essential Functions: Ensures all dining service employees adhere to the grooming and uniform policies.
Strives to maintain a safe working environment through the prevention of accidents, the preservation/maintenance of all kitchen equipment, and the achievement of safe working practices.
Maintains a positive and professional demeaner towards all residents, their family members and guests, and co-workers.
Adheres to all company policies and procedures.
Skills: Active Listening: Giving full attention to what other people are saying, taking time to understand the points that are being made, asking questions as appropriate, not interrupting at inappropriate times.
Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Service Orientation: Actively looking for ways to help people.
Learning Strategies: Selecting and using training/instructional methods and appropriate for the situation when learning or teaching new things.
Negotiation: Bringing others together and trying to reconcile differences.
Management of Personal Resources: Motivating, developing, and directing people as they work, identifying the best people for different positions.
Judgement and Decision making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Time Management: managing ones time as well as that of other.
Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong.
Oral Expression: The ability to listen and to understand information and ideas presented through spoken words and sentences.
Written Expression: The ability to communicate information and ideas in writing so others will understand.
Perform other duties as assigned by the Executive Director / Managemer on Duty PHYSICAL REQUIREMENTS: In a typical (8) hour shift, you will routinely be required to stoop, carry, bend, squat, kneel, crouch, climb, grip, reach, push, and pull.
You will also occasionally be required to lift overhead, waist high, and floor level.
You will be required to lift up to 50 pounds unassisted routinely on a daily basis.
I have read and understand the Job Description for the Executive Chef position and acknowledge that I am able to meet the minimum requirements and physical demands of this job.