Approx. Time Requirement

Key Responsibilities and Duties of the Job

60%

Oversight of Food Services

• Assures that all cooking and food preparation conforms to the resident’s individual diet plan as well as local, state and federal guidelines and regulations regarding food preparation, storage and handling.
• Assures that handling of all food and food wastes as well as cleaning and sanitizing of cooking and serving equipment is managed in a safe and efficient manner.
• Coordinates activities with Clinical Dietician and Coordinator to assure department representation at care planning sessions, resident and family councils and other teams and committees.
• Contributes to departmental budgeting process by accurately forecasting food and non-food supply expenses.
• Assures that food preparation and food delivery equipment and supplies are maintained in a safe, sanitary and aesthetic manner.
• Prepares for and participates in social events including resident, family and community gatherings.
• Communicates food and nutrition information clearly to residents, guests and staff. Seeks input and feedback on meals and dining room experiences.
• Collaborates with residents, staff, physicians, consultants, vendors and other service providers.
• Ensures that overall dining experience meets resident satisfaction.

20%

Staff Management

• Manages performance including: setting goals, clarifying job expectations, monitoring performance progress, providing feedback, recognizing performance, developing skills and addressing performance issues related to work and our commitments using corrective action.      
• Allocates and directs staffing needs to meet resident, unit/department and organizational needs and collaborates with others to ensure overall staffing needs are met.           
• Assigns day-to-day work activities; directs the functional and technical job performance of team members.
• Interviews, hires, orients, terminates, promotes, trains and conducts performance evaluations. 
• Assures that direct reports have thorough knowledge of their position. Maintains competence and compliance of all staff in department through frequent rounds, and direct observation of food preparation, serving and clean-up areas.

15%

Compliance

• Assures consistent readiness for surveys and inspections within dietary department and wherever food and beverages are served.
• Participates in all safety, security and infection control programs that are mandatory as well as those required and provided by the department.
• Demonstrates work practices consistent with Immanuel and department-specific safety, security and infection control policies.
• Inspects meals and assure that standards for appearance, palatability, temperature and serving times are met.

5%

Other

• Performs other duties as assigned or requested.