Job Details

Summary: The Dietary Manager/Certified Dietary Manager will be responsible for the daily operations of the foodservice department, according to Company policy and procedures and state regulations. The Dietary Manager/Certified Dietary Manager provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Additionally, will be responsible for managing the department's budget, supervising staff, and maintaining food inventory levels.

Qualifications/Requirements:

• High school diploma
• Must be a Certified Dietary Manager (CDM)
• Prior management/supervision experience preferred
• Ability to work in a fast -paced and kitchen environment and remain task-focused
• Possess knowledge of State and Federal food service regulations
• Be able to meet all DOEA Level II Background Screening requirements and be able to rescreen every 5 years.

Essential Functions:

• Oversee the day-to-day food service operations within the department
• Manage and supervise our food service employees with regards to daily scheduling, hiring decisions, and overall performance management
• Prepare meals in accordance with planned menus and make only authorized food substitutes
• Prepare all food in accordance with standardized recipes and special diet orders
• Responsible for ordering, receiving and storing food in compliance with all state and federal regulations
• Supervise and train staff in proper food handling, preparation, service and sanitation procedures.
• Maintains accurate meal counts and food cost reports
• Evaluates staff work performance and completes periodic evaluations of dietary employees

Working Conditions/Physical Requirements:

• Food service general hours of operation are Monday through Friday 12am – 8am. General working hours will be 3rd shift. However must be able to work a flexible schedule at times.
• Must be able to lift a minimum of 50 pounds with minimal effort following required safety guidelines.
• Must be able to tolerate sudden and extreme changes in temperatures.
• Must be able to measure accurately and have sufficient dexterity to handle food and equipment efficiently and safely.
• Must be able to bend or stoop frequently at many intervals during the day.
• Must be able to twist and rotate 180 degrees during each day.
• Must be able to follow the Health Standards of the foodservice industry.
• Must be able to stand for at least 8 hours a day.
• Must be able to walk on concrete surface.
• Must be able to handle stress when confronted with emergency situations with which speed is essential.

Anyone with these skills that are interested in a challenging and highly rewarding work experience where every day provides an opportunity for growth is encouraged to submit a resume.

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AGING TRUE IS AN EQUAL OPPORTUNITY EMPLOYER

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