Dietary Manager

CommuniCare Family of Companies•Hagerstown, MD

1d•Onsite

About The Position

Hagerstown Nursing and Rehab is recruiting a Culinary Director to lead culinary staff and ensure care standards are met. The role serves as a team member, team leader, and supervisor, ensuring work is accomplished and quality care is delivered while supporting staff and celebrating team successes. The position also manages available resources and helps others manage resources while delivering quality care to residents. The Culinary Director oversees daily culinary operations, staffing, training, menus, recipes, food preparation and service, shift assignments, and performance. The role collaborates with ancillary departments and culinary staff regarding resident conditions and needs, ensures policies and standards are followed, and provides professional culinary services to residents. The position also supports scheduled training and education, quality improvement, and safety, environmental, and infection-control standards.

Requirements

High school diploma or GED equivalent.
Previous cook experience in a healthcare environment.
Previous supervisory or management experience.
Certified Dietary Manager credential required.
ServSafe certification required.
Prior computer experience, preferably with Nutritional Care software applications.

Responsibilities

Direct culinary team functions in accordance with established policies and procedures.
Ensure sufficient culinary staffing to deliver quality resident care.
Supervise new-employee orientation and training, and participate in ongoing training.
Implement menus and recipes and maintain culinary methodology and practice standards.
Develop and communicate shift assignments and monitor staff job performance.
Maintain food-service quality through hands-on management, including cooking, tasting, seasoning, and serving food.
Communicate with ancillary departments and culinary staff at shift changes about resident conditions, needs, and concerns.
Ensure culinary staff follow established departmental policies and procedures.
Maintain current knowledge of culinary department operations.
Manage available resources and ensure needed resources are available to support quality care.
Provide professional culinary services to residents.
Follow departmental, center, and corporate policies and procedures, objectives, quality improvement programs, and safety, environmental, and infection-control standards.
Participate in and provide scheduled training, educational classes, and orientation programs to maintain personal licensure, team certification, and quality of care.
Provide leadership to staff.