Assistant Dietary Manager

A dietary manager must be able to oversee the budget and purchasing of food and supplies, food preparation, services, and storage. One must maintain a clean and sanitary environment, while attending to the state regulations. Oversee safe and timely meal preparation, including the provision of meals and/or supplements in accordance with the residents' needs, preferences, and care plan. Must be able to monitor regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary.
• Develop work schedules to ensure adequate staff to cover each shift. Monitor budgets for cost-effectiveness and manage any revenue generating services.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Ensure safe receiving, storage, preparation, and service of food.
• Protect food in all phases of preparation, holding, service, cooking, and transportation.
• Prepare cleaning schedules and maintain equipment to ensure food safety Ensure proper sanitation and safety practices of staff.
• Process new diet orders and diet changes. Keep diet cards updated. Complete the assigned MDS section according to required timeline.
• Follow other job duties as assigned.

• Certification as a dietary manager.
• Certification as a food service manager.
• Similar national certification for food service management and safety from a national certifying body.
• An associate's or higher degree in food service management or in hospitality.
• Strong problem solving and project management and organization skills.

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Health insurance
• Health savings account
• Paid time off
• Vision insurance