Dietary Coordinator (034) - Harbor Point Nunica East - Combo 1st/2nd Shift Full Time

Hope Network Careers•Nunica, MI

About The Position

The Dietary Coordinator is a key associate at Hope Network whose primary responsibilities include: Ordering and preparing food, and maintaining a kitchen in accordance with current applicable Federal, State and local standards, guidelines, and regulations, our established policies and procedures, to assure that quality food service is provided at all times. A Dietary Coordinator is delegated the administrative authority, responsibility, and accountability necessary for carrying out all assigned duties. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: This is not intended to be an exhaustive listing of job functions. This job description in no way states or implies that these are the only duties to be performed by this employee. The employee is required to follow any other instructions and to perform any other duties as assigned by management.

Requirements

High School Diploma or equivalent
Demonstrated ability to communicate in both written and verbal formats to meet position responsibilities.
Ability to cook a variety of foods in large quantities
Must be able to taste and smell food to determine quality and palatability
Ability to actively support the mission of Hope Network Behavioral Services corporate policy.
Ability to work independently with some flexibility
Ability to self-direct
Demonstrated leadership skills
Excellent Written and verbal communication skills.
Must be able to work a flexible schedule between the hours of 7am- 8pm, seven days a week. Weekends and Holidays may be required.
Maintain a detailed log of daily work related activities such as tasks completed.
Perform administrative tasks such as completing all necessary and required forms, reports, etc. and submitting to your direct supervisor in a timely fashion.

Nice To Haves

Prefer 1 to 2 years of dietary experience in a hospital, skilled nursing care facility.

Responsibilities

Regular and predictable attendance is an essential requirement of this position.
Supervise the planning of special events for consumers and staff including, but not limited to the following: Holiday events, family functions/picnics, etc.
Participate in all team meetings and staff meetings as assigned
Attend and participate in workshops, seminars, etc. as directed (i.e. Proper food handling, sanitation procedures, etc.). Successfully complete all required training
Participate in all inspections performed by authorized government agencies as needed.
Maintain confidentiality of all resident information.
Assure that the preparation, storage and service of food is in accordance with sanitary regulations and established policies and procedures. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Dispose of food and waste in accordance with established policies. Plan and prepare meals for therapeutic diets in accordance with planned menus, utilizing standardized recipes and diet orders. Document any menu changes and make only authorized substitutions. Assure that food and supplies are readily available for the next meal’s preparation by reviewing the upcoming menus
Assure that daily and weekly scheduled cleaning duties in accordance with established policies and procedures. Assure that dietary service work areas, dining rooms, storage rooms, and equipment are maintained in a clean, safe, and sanitary manner, and in compliance with all applicable regulations.
Develop and maintain a good working relationship with inter and intra departmental personnel within the facility to assure that food service can be properly maintained to meet the needs of the residents and staff.
Other duties as assigned.
Safe Serve Certification required by Senior Meals- Side By Side Program
Order Meals based on attendance
Provide those with special diets alternative meals
Follow guidelines set by Senior Meals on Wheels for a congregate meal site
Heat food to appropriate temperature
Serve participants hot meal once it is at a safe temperature
Follow participants dietary preferences and restrictions
Sanitize kitchen area before and after serving
Check all fridge temps that have food items in them and report any concerns to management
Document participants and volunteers who receive meals
Prep afternoon snack and create snack menu
Complete inventory check supplies monthly