Dietary Director

14ec8ab6-1e25-4170-b76b-949e479d6c05•Pekin, IL

2d•$19 - $22

About The Position

The Dietary Director is responsible for the day-to-day operations and staffing of the community’s kitchen and dining venues. The role supervises Dietary Services staff, supports kitchen and dining operations, and works with residents, families, the Executive Director, and front-line employees to maintain high satisfaction and quality standards. The director oversees food safety, cleanliness, budgets, menus, inventory, purchasing, equipment, and vendor relationships. Other duties may be assigned or requested.

Requirements

Strong organization and time-management skills.
Ability to resolve problems involving dissatisfied customers or employees.
Certified Food Protection Manager certification or Food Safety and Sanitation Manager certification, as required by state or local law.
Basic computer skills, including Microsoft Word, Outlook, and Excel.

Nice To Haves

Two or more years of dietary experience in the hospitality industry preferred.
High school diploma or GED preferred.

Responsibilities

Manage and supervise Dietary Services staff, including scheduling, assignments, direction, performance reviews with input on pay adjustments, hiring, and corrective action consistent with company policy.
Meet regularly with residents and family members to confirm high satisfaction levels are maintained.
Ensure front-of-house and back-of-house staff work together to deliver food that exceeds resident and guest expectations.
Assist with front- and back-of-house operations as needed, including working any kitchen or dining room station.
Work with the Executive Director and front-line staff to meet or exceed designated Customer Satisfaction and Quality Enhancement scores.
Delegate tasks so kitchen and dining areas maintain high standards of cleanliness and quality.
Ensure food is prepared, stored, and served according to company standards and applicable state or local health codes.
Interview and hire Dietary Services staff.
Understand and maintain monthly and annual departmental budgets, including written documentation of monthly spending on food, supplies, and labor.
Plan and develop recipes and menus with staff and residents, considering resident preferences and monthly budgets.
Ensure staff use and maintain equipment properly to avoid damage and costly repairs.
Maintain appropriate inventory of kitchen supplies, small wares, and tableware.
Maintain purchasing standards, use appropriate vendors, and build strong, positive vendor relationships.
Perform other duties as assigned or requested.