AVA Culinary Services Assistant Manager

Avamere•Keizer, OR

19h

About The Position

The primary purpose of this position is to assist the Culinary Manager in planning, organizing, developing, and directing the overall operation of the Dietary Department in accordance with current federal, state and local standards, guidelines, and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.

Requirements

Ability to read and write in English, with knowledge of arithmetic and units of measurement.
Moderate to heavy lifting (50-pound maximum), bending, reaching, and stooping.
Ability to use good judgment, make decisions, and direct the work of others.
Must possess, as a minimum, a High School Diploma.
Must be enrolled in or have completed a Certified Dietary Manager program.
Must possess an active CPR/BLS Certification and always maintain certification during employment.
Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility.
Possess leadership ability and willingness to work harmoniously with and to supervise professional and non-professional personnel.
Can plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Culinary Services Department.
Be able to relate information concerning a resident's condition.

Responsibilities

Assists with enforcing culinary policies and processes.
Assists with verifying compliance with State, Local, and Federal standards of participation.
Assist in planning, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
Assist in the purchasing of food supplies, equipment, etc., as required.
Assist with developing and implementing procedures which ensure that dietary service supplies are used in an efficient manner to avoid waste.
Supervises food preparation and service; verifies high level of food quality and compliance with food service regulations.
Maintains and issues a file of standardized recipes adjusted to proper yield.
Assist with Maintaining essential records.
Verifies high standards of sanitation.
Maintain current cleaning schedules.
Verifies proper equipment maintenance in cooperation with the Administrator and Maintenance Department.
Prepare meals and/or perform functions of Cooks and Dietary Aides in instances of unscheduled absences and to monitor meal service quality and procedural accuracy.
Assist with visiting residents to obtain food preference and assist with gathering information for nutritional assessment.
Submit accident/incident reports to the Business Office within twenty-four (24) hours after their occurrence.
Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
Process diet changes and new diets in a timely manner as they are received from nursing services.
Participate in surveys (inspections) made by authorized government agencies.
Maintain an adequate liaison with families and residents as necessary.
Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
Involve the resident/family in planning objectives and goals for the resident.
Assist in the recruitment, interviewing and selection of dietary personnel.
Assist in developing, implementing, and maintaining an effective orientation program for new culinary employees.
Assist with scheduling department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
Review and check competence of dietary personnel and report necessary adjustments/corrections as required or that may become necessary to the Culinary Manager and/or Administrator.
Maintain a productive working relationship with other department supervisors and coordinate dietary services to ensure that daily dietary services can be performed without interruption.
Make daily rounds to ensure that dietary personnel perform the required duties and to assure that appropriate dietary procedures are being rendered to meet the needs of the facility.
Monitor absenteeism and schedule adequately and far enough in advance to ensure that an adequate number of dietary service personnel are always on duty.
Ensure that all personnel operate dietary service equipment in a safe manner
Make periodic rounds to check equipment and to ensure that necessary equipment is available and working properly.
Assure that stock levels of staple/non-staple food, supplies, equipment, etc., are always maintained at adequate levels.
Assist in training procedures for the safe operation of all dietary service equipment.
Ensure that only trained and authorized personnel operate the department's equipment.
Assist with forecasting the needs of the department.
Assist in preparing and planning the Dietary Department's budget for food, equipment, supplies, and labor
Assist with maintaining current written records of department expenditures.
Assist with making departmental adjustments in order to conform to the approved budget, and/or as dictated by administrative analysis of the monthly operating statement.