SUMMARY

Coordinates the total operation of the dietary department. Manages food service operations and coordinates nutritional services for residents and patients.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Recruits, hires, provides orientation/training, and retains a sufficient number of qualified staff to carry out the responsibilities of the facility’s kitchen. Ensures employee performance meets or exceeds expectations and periodic performance appraisals are conducted on a timely basis.

Supervises preparation and service of planned menus, nourishments, and supplements, per company policies and procedures and states and federal guidelines.

Ensures food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines.

Purchases dietary food and supplies per assigned budgets and through co...