IVH-C DIETARY MANAGER I (UMP)

State of Illinois • Chicago, IL

8d • Onsite

About The Position

Serves as assistant manager of a food service program.
Assists the Dietary Manager II in the planning and directing of all phases of a comprehensive food service program, including preparation, production, serving, storage, and all other food services.
Serves as designated supervisor.
Directs staff in preparing and serving general and special diets and performing other food service functions.
Plans weekly agendas and conducts in-service meetings with dietary staff.
Conducts and completes quarterly, annual, significant change and tube feeding assessments as part of the MDS/Care Plan requirements within required time frames.
Works with other departments and organizations to coordinate special functions needing food services.
Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

Requirements

• Requires knowledge, skill, and mental development equivalent to the completion of four (4) years of college with courses in dietetics.
• Requires one (1) year of professional experience in a large-scale food service program.
• Requires that the candidate should be a dietitian; OR Is a graduate of a dietetic technician or dietetic assistant training program, corresponding or classroom, approved by the American Dietetic Association; OR is a graduate, prior to July 1, 1990, of a Department-approved course that provided 90 or more hours of classroom instruction in food service supervision and has had experience as a supervisor in a health care institution which included consultation from a dietitian; OR has successfully completed a Dietary Managers Association approved dietary managers course; OR is certified as a dietary manager by the Dietary Managers Association; OR has training and experience in food service supervision and management in a military service equivalent in content to the programs above.
• Qualifying state employees in the employee Upward Mobility Program, may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the stated requirements for this class.
• Requires ability to pass a background check.
• Requires ability to pass a drug screen and pre-employment physical.
• Requires ability to meet all agency vaccine/health-related policies and guidance.
• Requires ability acquire and maintain Cardiopulmonary Resuscitation (CPR) certificate.
• Requires the ability to utilize office equipment, including personal computers.
• Requires ability to attend seminars, conferences, and trainings to stay current on methods, tools, ideologies, or other industry related topics relevant to the job duties.
• Requires ability to travel in the performance of duties, with overnight stays as appropriate.
• This position is considered medium work as defined by the U.S. Department of Labor (20 CFR 404.1567(c)). Medium work involves lifting no more than 50 pounds at a time with frequent lifting or carrying of objects weighing up to 25 pounds.
• Overtime is a condition or employment, and you may be required to work overtime including scheduled, unscheduled, or last-minute overtime.

Nice To Haves

• One (1) year experience supervising subordinate staff in preparing and serving general and special menus and performing other food service functions.
• One (1) year experience directing dietetic educational programs and teach food and nutrition principles.
• One (1) year experience supervising quantity food preparation and cooking with economy and efficiency.
• One (1) year experience judging food materials and making estimates of requirements and requisitions needed for food, supplies, and equipment.
• One (1) year experience maintaining food service records and prepare related reports.
• Ability to maintain satisfactory working relationships with other employees of the department.

Responsibilities

• Serves as assistant manager of a food service program.
• Assists the Dietary Manager II in the planning and directing of all phases of a comprehensive food service program, including preparation, production, serving, storage, and all other food services.
• Serves as designated supervisor.
• Directs staff in preparing and serving general and special diets and performing other food service functions.
• Plans weekly agendas and conducts in-service meetings with dietary staff.
• Conducts and completes quarterly, annual, significant change and tube feeding assessments as part of the MDS/Care Plan requirements within required time frames.
• Works with other departments and organizations to coordinate special functions needing food services.
• Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 251-500 employees