Assistant Dietary Manager - tmc

Our Customer in Robertsdale AL is seeking a talented and trained Assistant Dietary Manager.

Job Summary

The Assistant Director of Food and Nutrition (DFN) is responsible for the overall management and operation of the food services department. This includes budget control, personnel management, food production, food supply, sanitation, equipment operation, and related clinical work. The DFN participates in the hiring, discipline and performance evaluation of employees working within the food services department.

Responsibilities

This list is only partial and should not be interpreted as a comprehensive inventory of all duties, tasks and responsibilities.

1. Plans, directs, coordinates, and controls resources of the Food Services Department to provide food service for guests, employees and
2. Responsible for compliance with standards of operation, and facility policies and
3. Adheres to the operating budget or can satisfactorily explain
4. Prepares and completes required reports and resident documentation
5. Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services as
6. Ensures that approved menus are utilized according to facility standards and agreement
7. Ensures food is prepared, tested and served according to state and federal standards
8. Supervises and/or directs resident meal
9. Supervised and/or directs special event, and other special promotions as
10. Maintains food service equipment
11. Supervises and directs orientation, on-the-job training, in-service training, and continuing education programs for food service
12. Recommends to the Administrator programs, equipment, procedures, and personnel to improve
13. Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security
14. Administers or recommends a preventive maintenance
15. Administers safety program and documented safety review program within the Food Service Department
16. Maintains comfortable and pleasant environment and promotes elimination of
17. Ensures supplies are available in proper quantities, that equipment is available in good condition, and that personnel using such supplies and equipment know where such are to be found and know the proper care and
18. Ensures that all personnel on the shift are oriented to the duties assigned to
19. Gives guidance to personnel as needed, evaluates performance, and discusses progress, needs or
20. Have the ability to learn computer systems, system applications and related office and food service
21. Promotes effective work relationships with the administrator, medical staff, personnel, volunteers, agencies, and management staff affiliated with the
22. Attends and participates in facility
23. Participates in Quality Assessment and Improvement Program
24. Participates in Quality Assessment Performance Improvement Program
25. Reviews Quality Measures and takes an active role in improving
26. Assist with follow up of food related
27. Reports immediately to Director of Nursing and Facility Administrator, situations involving abuse, neglect, or suspicion of a crime.
28. Adheres to the Code of Conduct, Compliance Program, HIPPA Standard, and Computer Usage
29. Performs any other responsibilities as discussed and designated by the Facility

Qualifications

1. Has experience working in a skilled nursing facility in the dietary department in a leadership role.
2. Demonstrates leadership and management ability to help lead the Dietary Department in a cost effective, professional manner.
3. Maintains effective interpersonal relationships and works well with others
4. Is capable of implementing changes as mandated by Federal and State regulations
5. Is of good emotional, mental and physical health, having sound judgement and high professional demeanor
6. Has a desire to work with the geriatric clientele as well as residents of any age and their families
7. Must be willing to be in the facility working with the staff 
8. Must be willing to be in and/or available to the facility weekends as well as weekdays
9. Must demonstrate ability to follow recommendations as designated by the Facility Administrator, Director of Nursing, Registered Dietician and Corporate ownership.
10. Must demonstrate ability to evaluate the resident's needs and implement systems to assure staff education is provided to provide quality food service
11. Must demonstrate the ability to function as a cooperative team member with all disciplines
12. Must demonstrate the ability to manage the Food Services Department within designated staffing area