Director of Dietary

Description

Arms Acres is seeking a qualified individual to coordinate all dietary activities for our inpatient facility in Carmel, NY.

FUNCTION: To be responsible for the planning, operation, and execution of all dietary activities associated with the facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

1. Oversees the day-to-day meal preparation for all patients, staff, family & guests of Arms Acres.

2. Hires, orients, evaluates and works with all dietary staff.

3. Plans scheduling requirements and supervises the staff to secure appropriate shift coverage.

4. Ensures that all mandates and procedures as outlined in the operations manual concerning food preparation, services storage and sanitation as set forth by the New York State Department of Health and Arms Acres.

5. Procures all items necessary to produce the menu. Orders, receives, checks in, signs invoices on all goods received as needed. Processes invoices and posts records of purchase.

6. Conducts administrative tasks; creates menus, inventory statistics, departmental budget, satisfaction surveys, goals and objectives, and other monthly reports.

7. Carries out recommendations made by the Dietitian and Medical Director in conjunction with the Clinical Director.

8. Coordinates Food Service Functions with other department and/or division heads.

9. Develops the layout for catering special events located within and outside of Arms Acres.

10. Trains the Senior Cook to perform essential duties in absence of the Dietary Director and delegates such tasks whenever deemed necessary.

11. Serves as member of varied committees.

12. Responds to other additional duties

13. Participates in Performance Improvement Initiatives.

Requirements

EDUCATION and/or EXPERIENCE : Associates Degree in Food Service Management or Occupational Studies(or related administrative/technical concentration). Food Service experience preferred for at least five years in institutional, commercial or military settings.

OTHER SKILLS and ABILITIES: Knowledge of chemical dependency is favorable.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job or in training others, the employee may be required to stand. The employee infrequently is required to walk, reach with hands and arms; and stoop, kneel, crouch or crawl. The employee is occasionally required to use hands to manipulate, handle or feel objects, tools, or controls and taste foods being prepared.

The employee must be able to lift and/or move up to 25 pounds and occasionally lift and/or move up to 75 pounds. Employees are expected to use teamwork to accomplish tasks that require extra exertion above the ability of one individual.

WORK ENVIRONMENT: While performing the duties of this job, the employee frequently works in the vicinity of moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, extreme heat or cold, and risk of slipping on wet or greasy floors or electrical shock.

The Dietary Director will report hazards, malfunctioning utilities and equipment to the Physical Plant Manager. Other staff will be alerted as needed.

The noise level in the work environment is usually moderate but occasional loud noises abrupt in nature can occur.

EOE M/F/D/V