IDOC - Dietary Services Manager

State of Idaho-posted about 1 month ago
Full-time • Manager
Boise, ID
51-100 employees
Executive, Legislative, and Other General Government Support
Resume
Match Score
Upload and Match ResumeTrack Jobs with Teal

The Department of Correction is recruiting for a Dietary Services Manager ("IDOC Statewide Food and Nutrition Services Manager") located at the Central Office in Boise, Idaho. The incumbent will manage food and nutrition services provided to all residents of IDOC correctional institutions throughout the state of Idaho and perform related work.

  • Identifies food service needs of the institutions.
  • Interprets and applies federal, state, and local laws and regulations governing operation of a food service department.
  • Evaluates nutritional care data.
  • Calculates budgetary needs.
  • Maintains food-cost analysis and control systems.
  • Monitors budget expenditures.
  • Prepares records and reports.
  • Coordinates food-service activities with other units of the institution.
  • Develops institutional policies and procedures as they apply to food service, including standards for staff training, menu development, operational procedures, inventory, record-keeping, food safety, sanitation, and storage of food and supplies.
  • Conducts regular, thorough audits of food service operations, including record keeping, cost controls, policy adherence, accuracy of meal service and preparation, staff knowledge and training, facilities, physical layout, equipment, human resource organization and work procedures.
  • Develops corrective action plans based on findings of evaluation.
  • Interviews and hires staff and evaluates performance.
  • Establishes work schedules for staff coverage.
  • Trains staff in dietary and food service areas and serves as technical advisor on related problems.
  • Maintains compliance inspection records.
  • Implement changes within the department as needed; evaluate the effectiveness of the change.
  • Develop written job descriptions, personnel/task analysis.
  • Participate in marketing open positions and updating departmental organizational chart.
  • Conduct interviews, select and onboard new employees in accordance with organization policies and procedures.
  • Follow organization's protocols for selection and onboarding of new employees while complying with fair employment laws/practices for hiring and discharging of department staff.
  • Provide and keep record of education and in-service training for staff, including regulatory required trainings, i.e., sanitation, safety, customer service, ethics, disaster preparedness, infection control etc. as deemed appropriate per federal, state and organization policies.
  • Identify and document overall staffing needs.
  • Prepare and maintain time schedules and work assignments to meet department needs.
  • Establish short-term and long-term goals and expectations and clearly communicate goals, within department and organization.
  • Maintain personnel records, conduct evaluations, and coaching sessions.
  • Supervise, coach, discipline and terminate employees according to organization policies.
  • Direct own professional development, while sharing relevant and applicable information with team members.
  • Develop menus and implement procedures to monitor food quality, appearance, temperature, production, service, and food waste in accordance with established guidelines.
  • Plans and approves menus for meals in accordance with applicable guidelines.
  • Coordinates production of special diets with therapeutic dietitian.
  • Standardizes and supervises recipe use.
  • Considers eating problems and medical conditions of residents in menu planning.
  • Review nutrition screening data and calculate nutrient intake.
  • Implement and include in the nutrition care plan prescribed diet orders, special nourishments, supplemental feedings.
  • Modify diet plan as needed following standards of nutrition care/evidence- based guidelines.
  • Utilize standard nutrition care procedures following ethical and confidentiality principles and practices.
  • Participate in care conferences and review effectiveness of nutrition care.
  • Utilize evidence-based educational materials to provide nutrition education to facility residents and/or staff.
  • Write standardized recipes, including portion control, cooking procedures, HACCP guidelines, food preparation procedures, nutritional analysis, cost analysis and operational needs.
  • Evaluate capital equipment needs, existing condition and future requirements.
  • Develop justification and prepare specifications for replacement as needed for new capital equipment.
  • Prepare proposals for construction or renovation in layouts and designs.
  • Determine food purchase specifications in accordance with agency guidelines.
  • Procure food, water and supplies as specified from approved purveyors and determine food quality and acceptance standards.
  • Ensure proper and safe food packaging, labeling, dating, and storage practices in delivery and food rotation process, via frequent monitoring of contractors and facility kitchens.
  • Monitor the purchase, storage, and safe use of chemicals and cleaning agents via frequent monitoring of kitchen operations.
  • Considerable knowledge of principles and practices of dietetics and nutrition; health, sanitation, and safety requirements of institutional food service operations. Typically gained through completion of coursework that includes sanitation and safety in the curriculum. (Food Service Supervisor or military courses could qualify).
  • Experience managing an institutional food service operation; and supervising and training institutional staff in menu planning and dietary control. Typically gained by completion of a college-level course or a seminar of at least one day which included all the essential elements of management (Planning, Organizing, Leading, and Controlling); OR three months of experience performing all management elements PLUS at least 6 months experience planning menus for various populations and developing policies and procedures for meal preparation to include dietary guidelines and training and supervising staff to comply to these guidelines.
  • Experience developing and presenting training program, preparing written reports, speaking before groups. Typically gained by some experience developing written reports and course design and presenting training programs using various presentation methods to groups and individuals.
  • Good knowledge of federal and state dietary licensure and certification laws and regulations. Typically gained by completion of prescribed coursework in nutrition or dietetics such as vocational training; OR in-service training with approximately 6 months experience in an institution, school, or military planning and preparing a variety of special diets and nutritionally adequate menus for a diverse population in compliance with nationally recognized standards for nutrition practices.
  • Considerable knowledge of nutritional needs of institutional residents.
  • Experience planning and implementing nutritious menus that comply with recognized standards for institutional food-service operations.
  • Certification as a Registered Dietitian by the Academy of Nutrition and Dietetics, or
  • Certification as a Certified Dietary Manager, Certified Food Protection Professional, by the Association of Nutrition and Food Service Professionals.
  • The State of Idaho offers a robust total compensation package, including medical, vision, and dental insurance; PERSI retirement benefits; paid sick, vacation, and parental leave; and 11 paid holidays per year. For additional information related to benefits and/or State programs, please visit https://dhr.idaho.gov/StateEmployees/Benefits.html
Track Jobs with Teal

Job Search Resources

•
Resume Builder
•
Resume Examples
•
Cover Letter Examples

Tools

Career Hubs

Guides

Company

© 2024 Teal Labs, Inc
Privacy PolicyTerms of Service