Dietary Manager AL/Executive Chef

JOB PURPOSE:

Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing the center and as directed by the Administrator. Responsible for maintaining the Dietary Department in a clean, safe, and sanitary manner and provide nutritionally adequate meals in accordance with regulatory guidelines.

KEY RESPONSIBILITIES:

1. Interviews residents to obtain food preferences, habits, diet history and other pertinent nutrition information.

2. Establish luxury dining standards and procedures and maintain an excellent diner experience

3. Prepares for visit from Registered Dietitian and comply with recommendations as outlined in company policies and procedures.

4. Reviews regular and therapeutic diet orders to ensure they are served as prescribed and in accordance to the menu.

5. Reviews and documents patients cultural backgrounds that may affect food consumption.

6. Monitors freezer/refrigerator temperatures in accordance with established procedures and make certain appropriate documentation is maintained.

7. Conducts inventory, purchases food/supplies and monitors receipt for compliance with organizations standard of practice and regulatory guidelines.

8. Maintains the proper storage, preparation, distribution and serving of food under sanitary conditions in accordance with regulatory guidelines.

9. Follows procedures for serving partner and guest meals to comply with company policies and procedures.

10. Supervises proper procedures for cleaning all kitchen equipment to include but not limited to carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine, coffee/ tea maker, and steam table.

11. Supervises the operation of all major equipment to include but not limited to the dish machine, garbage disposal, blender, mixer, steamer, meat slicer, fryer, steamer, ovens, and coffee/tea maker.

12. Monitors food production to ensure meals are prepared and served to maintain nutritive value in compliance with regulatory guidelines.

13. Maintain compliance with budgetary guidelines as outlined by company policies and procedures.

Qualifications:

MINIMUM EDUCATION REQUIRED:

Should possess, as a minimum, a high school diploma or its equivalent.

MINIMUM EXPERIENCE REQUIRED:

Five (5) years experience in a supervisory capacity in a CCRC, hotel, country club, or similar role

MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW:

Must be ServSafe certified

ADDITIONAL QUALIFICATIONS: (Preferred qualifications)

Customer service oriented. Should have training in cost control, food management, and diet therapy and basic computer skills.

Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference.

We are eager to connect with you! Apply Now to get started at PruittHealth!

As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.