Job summary
Certified Dietary ManagerFull TimeMonday-Friday with some weekends
Job seniority: mid-to-senior level
Responsibilities
• Manages the foodservice program in a single site according to Healthcare Services Group (HCSG) policies and procedures, and federal/state requirements.• Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met.• Maintains records of income and expenditures, food, supplies, personnel and equipment and provides reports to HCSG District Manager on such.• Makes sure facility has sufficient supplies.• Takes periodic inventories of supplies and materials, trains new employees, and recommends dismissals.• Acts as liaison between building occupants, client managers or administrators and HCSG staff.• Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions for purposes of training and assisting when there are call-outs.• Training, quality control and in-servicing staff to HCSG standards is an essential part of the Manager's responsibility and includes touring kitchen several times per day to assess work quality using QCIs for documentation purposes.• The Manager is a department head in the facility and must conduct themselves and their department in a professional manner.• The Manager consistently embodies the characteristics necessary to drive the Company's Purpose, Vision, Values, and DNA.
Requirements
• A high school diploma or equivalent is required.• Specialized training in foodservice management and nutrition is desirable.• Current ServSafe certification is required in accordance with State/County law, or must become ServSafe certified within 30 calendar days of hire.• Certified Dietary Manager or Certified Food Service Manager designation is required in accordance with CMS and/or State/County law.• Two years' experience in quantity food production/service and personnel supervision is desired.• Two years or more related dining/nutrition experience is desired.• Skilled in motivating and supervising foodservice personnel.• General knowledge and understanding of nutrition.• Ability to read and understand nutrient analysis reports.• Knowledge of foodservice program requirements.• An understanding of foodservice program finances.• Basic computer skills.• Ability to maintain records and complete reports as required, including web-based reporting.• Written and oral communication skills.• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.• Skill in using public relations techniques to promote the foodservice program to client and residents.• Ability to interact positively with residents, client and other personnel and the public.• Good communication, interpersonal skills organizational skills.• Ability to prioritize multiple tasks.• Ability to work effectively with a team.• Ability to work independently as needed to support the group effort.• Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers.• Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods of time.• Must be able to work around food and cleaning products.• Must live in service area. No relocation costs.
Benefits
• Dental insurance• Health insurance• Paid time off• EAP• Vision insurance• 401K
