Dietary Director/ Cook

Summary of Responsibility:
Responsible for planning, organizing, developing and directing the overall operations of the Food Service
Department in accordance with the current applicable federal, state and local standards, guidelines and
regulations, our established policies and procedures, and as may be directed by the Executive Director, to
ensure that quality food service and nutritional care is provided at all times.

Benefits:

• 401(k)


• 401(k) matching


• Dental insurance


• Flexible spending account


• Health insurance


• Life insurance


• Paid time off


• Vision insurance

Duties: 

1. Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary.


2. Maintain costs within budgeted parameters.


3. Reviews and evaluates the department’s work force and makes recommendations to the Administrator for training competent department personnel.


4. Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care. Work with team to make sure 2 people staff the kitchen at all times.


5. Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.


6. Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the Administrator.


7. Makes written and oral reports to the Administrator concerning the operation of the food service department.


8. Interview and assist Director in selection of food and supply vendors.


9. Develops and utilizes comprehensive inventory control procedures.


10. Purchases food, supplies and equipment, as required to meet the needs of the department.


11. Ensures that a stock level of staple/non-staple food, supplies, equipment etc., are maintained at adequate levels at all times to perform departmental functions.


12. Confer with the team to prepare well-balanced nutritional meals prepared from quantitative recipes for the residents, guests and employee’s nutritional needs and well being.


13. Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.


14. Refer residents at nutritional risk to the Registered Dietitian. Follows up on recommendations of the Registered Dietitian as necessary.


15. Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations, that will provide assistance in maintaining quality food service.


16. Works with the team as necessary and implement recommended changes as required.


17. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.


18. Other duties as deemed necessary and appropriate, or as may be directed by the Administrator.

Education and Experience:
1. Must be able to read, write and speak the English language.
2. Must possess as a minimum, a high school diploma.
3. Must have, as a minimum, two years experience in a supervisory capacity in a food services industry.
4. Recommended training in cost control, food management, diet therapy, etc.