Dietary Director

　　The Dietary Director evaluates dietary staff on at least an annual basis, Inspects kitchen daily to maintain required levels of cleanliness, Checks all refrigeration units weekly for storage of food items. The Director oversees the production of all food served from the kitchen to patients, guests and hospital personnel as well as manages personnel through hiring and training, and conducts proper counseling and/or disciplinary action as needed.

　　Duties Include:

　　Prepare work schedules. Schedule is to be posted five days prior to the beginning of each pay period

　　· Cover the schedule for call-ins on a daily basis

　　· Verification of time cards. Check hours on time cards against working schedule

　　· Verify and approve overtime

　　· Process the Dietary Department time cards to the Payroll Departments 6. Prepare orders for necessary stock replacement each Tuesday

　　· Order must be available for salesmen on Wednesday morning

　　· Meet with sales representatives on each Tuesday to discuss food orders, sales specials and cost analysis of new products on the market

　　· Check in food deliveries each Monday and Thursday

　　· Contact salesmen concerning short supplies and out-of-stock items

　　Prepare Cafeteria menus on a monthly basis

　　· Prepare special holiday menus as required; notify food production staff

　　· Write up and post committee meal function work orders

　　· Process all purchase invoices and submit invoices to Accounts Payable

　　· Tally Doctor’s charges on a monthly basis; submit totals to Accounting by the first of each month

　　· Tally cost of special functions; submit total to Accounting per each pay period

　　· Maintain monthly reports of departmental expenditures and revenues; including Cafeteria sales and charges, interdepartmental charges, dietary tray counts and fee meals charged

　　· Provide supervisory guidance to all cooks and dietary helpers

　　· Participate in budget planning and the development of policies and procedures for the Dietary Department

　　· Plan and conduct in-service education for Dietary employees on a monthly basis

　　· Evaluate employee competence in job-related knowledge and skills, safety, and infection control annually, and employee competence in equipment operation whenever new equipment is installed or when need is indicated by user error

　　Requirements/Qualifications:

　　Experience in LTC required

　　Must be able to deal tactfully with personnel, residents, family members, visitors, etc...

　　Positive attitude, patience and team mentality

　　We are an Equal Opportunity Employer