Director of Dietary Services

Bland County Nursing & Rehab Center•Bastian, VA

3d•$50,000 - $55,000

About The Position

The Certified Dietary Manager is responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. They provide leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment. Schedule: Full-Time, Weekdays, 8 Hour Shifts, Days

Requirements

Graduate of Dietary Manager’s Program, 2-yr, or 4-yr foodservice program
Successful completion of Certified Dietary Manager exam
1-5 years of experience in foodservice management
Able to lift and carry in excess of 50 lbs.
Able to withstand extreme temperatures, hot and cold
Able to work long hours, including some evenings, weekends, holidays, as needed
Able to interact positively with people of all ages.
Must be able to push, pull, move and/or lift a minimum of 30 pounds to a height of 2.5 feet and able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
Must be able to stand, bend, lift and move intermittently throughout the workday in the dietary services area and throughout the facility.
Must be able to work outside of normal work hours including nights, holidays, and weekends as needed to meet facility and position demands.
Must be free of diseases that may be transmitted in the performance of job responsibilities during the stage of communicability.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people within the facility.

Nice To Haves

Prior experience in healthcare foodservice preferred

Responsibilities

Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees
Develop job descriptions and job duties for each level of foodservice personnel
Develop work schedules to ensure adequate staff to cover each shift
Create and monitor budgets for a cost-effective program
Manage revenue-generating services
Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
Justify improvements in the department design and layout
Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
Specify standards and procedures for preparing food
Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met.
Manage the preparation and service of special nourishments and supplemental feedings
Assure that foods are prepared according to production schedules, menus, and standardized recipes