Dietary Services Manager

New Haven Assisted Living of Kyle•Kyle, TX

20d•Onsite

About The Position

The Dietary Services Manager assists in preparing food in accordance with the approved menu, current standards, guidelines, and regulations. This role involves managing culinary staff, ensuring food quality and safety, and maintaining budgetary limits for food and supplies.

Requirements

Must have compassion and a desire to meet the nutritional needs of the frail elderly.
Must have a general knowledge of basic food groups.
Ability to read and follow a recipe.
Knowledge of food preparation, sanitation, and hygienic methods.
Be able to cook a variety of foods.
Be familiar with cooking times and seasonings.
Knowledge of low sodium, low cholesterol, and ADA diets.
Have a desire to serve food that is palatable and pleasing in appearance.
Ability to work cooperatively with staff, residents, and families.
Must be able to function in an independent work environment.
Must be able to handle complaints graciously and to take corrections maturely.
Must be honest and trustworthy.
Stands and walks short distances most of the working day.
Stoops, reaches, and lifts kitchen equipment and supplies.
Handles and manipulates equipment in supervising, demonstrating, and assisting food preparation and serving.
Tastes and smells food to determine its quality and palatability.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people.
May be required to lift, push, pull, and move equipment, supplies, etc., in excess of 50 lbs.
Must be able to assist in the evacuation of residents.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and staff.

Responsibilities

Report to work on time every day as scheduled and ready to carry out duties.
React to changes in schedules in a productive manner.
Identify and report safety hazards immediately, or take corrective measures if directed.
Prepare and serve meals at scheduled times (8 am, Noon, and 5 PM, subject to change).
Follow written menus and make menu suggestions using all food groups.
Ensure all usable leftovers are covered, labeled, dated, and stored properly.
Adhere to state and local food service regulations, including temperature monitoring, dating/labeling of food products, and proper preparation, storage, service, and planning of all foods.
Follow proper cleaning procedures.
Make mealtimes enjoyable by being attentive to residents' needs and treating them with kindness.
Procure food from vendors within strict monetary limits based on the monthly per diem forecasted by the director.
Maintain a complete and accurate inventory of all food items, prioritizing portion control and cost, and eliminating waste.
Procure all non-food supply items for kitchen and housekeeping staff based on the budget dictated by the director.
Know residents’ food likes and dislikes to avoid serving preferred meals.
Daily clean kitchen, dining room, and pantry.
Prioritize portion control and cost; eliminate waste.
Work with various cleaning products such as cleansers, bleach, and cleaning fluids.
Hire and manage culinary staff, providing training and guidance in all areas of food preparation, sanitation, and service.
Educate and coach culinary staff (after receiving facility director’s approval) as needed.
Manage culinary staff scheduling, PTO, and fill in when needed.
Act as a liaison between culinary staff and management on all issues.
Support facility events and marketing ventures.
Perform additional tasks as assigned by management or as the situation requires.