CAMPUS: Enid
POSITION SUMMARY: The Certified Dietary Manager is responsible for the Health Care Center overall effective dining services; selecting, training, and supervising all dining services personnel; procuring supplies and equipment; assisting with budget preparation and operating within budgetary guidelines.
POSITION QUALIFICATIONS:
- Certified Dietary Manager License (Current)
- High school graduate required with certification as required by state regulations. College degree preferred.
- A minimum of three years experience in the administration of food services systems. Computer literate.
- Ability to communicate with, understand, empathize with, and be tolerant of residents, patients, visitors, families, peers, subordinates, supervisor, and outside contacts.
RESPONSIBILITIES:
- Organizes, directs, and supervises all dining service functions.
- Maintains established dietary standards and policies; revises and implements new dining policies and procedures as necessary.
- Records department costs, maintains inventory system, and regularly checks storage areas for stock level of staple items.
- Oversees the selection, training, evaluation and disciplining of all dining personnel.
- Prepares and/or supervises the preparation of the team member scheduling for Dining Services.
- Directs duties of Managers, Cooks and Chefs.
- Assures efficiency for food preparation and serving; compliance with local, state and federal standards; sanitation, and hygiene and health standards of personnel.
- Reviews and maintains required records and reports covering (a) number and kinds of regular diets, (b) inventory of equipment and supplies and (c) develops and directs department cost control procedures.
- Participates in the research, preparation and writing of department budget. Keeps appropriate budget records.
- Visits residents periodically to evaluate food service such as quality, quantity, temperature and appearance; and conducts evaluations to make revisions in dietary procedures to promote better food service. Establishes relationship with residents.
- Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures.
- Confers with other department heads regarding program and physical aspects of food and beverage services.
- Attend in-service training and education sessions as assigned. Conducts in-services training with dining team members.
- Performs specific work duties and responsibilities as assigned by campus director.
PHYSICAL DEMANDS: Must be able to stand for long periods. Must be able to tolerate frequent walking. Ability to lift, bend, reach, and push/pull loads required. Frequently must assist clients with transfers or ambulation. Possible exposure to body fluids, chemicals, and hazardous equipment. Must be able to tolerate rapid fluctuations in workload.