About This Role
This role assists the Dietitian in planning, organizing, developing, and directing the overall operation of the Dietary Department. The Executive Chef ensures quality nutritional services are provided daily and that the department is maintained in a clean, safe, and sanitary manner, in accordance with applicable standards and regulations.
Responsibilities
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
- Assist in developing and maintaining written dietary policies and procedures
- Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary
- Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
- Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the dietary department
- Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies
- Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control
Requirements
- High school diploma
- Graduate of an accredited course in dietetic training approved by the American Dietetic Association
- 1 year of experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility
- Training in cost control, food management, diet therapy, etc.
- Registered as a Food Service Director in this state
- Able to write, read, speak, and understand the English language
- Possess the ability to make independent decisions when circumstances warrant such action
- Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public
- Knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the long-term care facility
