Culinary Director, CDM (Certified Dietary Manager)

Job Description

This position is responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with current federal, state, and local regulations, as well as managed community policies and procedures. This position exercises discretion and independent judgment in regards to matters of significance when ordering culinary department supplies and engaging in meal planning within the acceptable nutritional parameters.

• Meeting the Dietary and Nutritional Needs of Residents
• Ensure food is prepared in an attractive and appetizing manner with minimal redundancy in the variety of menu items offered.
• Ensure food, refreshments and nourishments are prepared in keeping with resident’s tastes, diet requirements and in accordance with administration's specifications.
• Coordinate effective cleanliness and sanitation throughout the dietary department.
• Directs a consistent food service and delivery schedule to the residents based on menus and standard recipes.
• Coordinates the preparation of all community meals, with different texture levels and of different combinations of therapeutic diets served on Nursing Units or in dining room with emphasis on geriatric nutritional requirements.
• Ensure all residents’ food and fluid intake is monitored/recorded and alert the dietician, physician, and nurse to problems noted.
• Ensure that meals are prepared in a sanitary environment with the consultant dietitian performing periodic inspections during scheduled visits.
• Prepare 3 day emergency menu that must be written and kept readily available in the kitchen.
• Supply of shelf stable food, beverages, and food service utensils must be kept on hand and separate from regular dry goods inventory.
• Work with the registered dietitian to provide the kitchen with a written meal plan for every therapeutic diet ordered in the facility.
• Leading and Developing the Dietary Team and Department
• Complete requirements of employer policies and procedures including, for an example, timely completion of in service training, acceptable attendance, uniform and dress code.
• Maintain compliance and training in regards to standards for meal service and food quality.
• Perform and document daily audits for safety, sanitation, food quality, meal delivery, and quality standards to optimize operational performance.
• Manage staff performance through regular reviews, timely feedback, and performance planning.
• Provide formal and informal coaching and feedback to dietary team members.
• Oversee clinical aspects of nutritional documentation for residents.
• Purchase food and supplies from authorized vendors to meet menu requirements.
• Maintain weekly operating reports to analyze performance to budget and ensure financial goals are met.
• Conducts and monitor resident food preference surveys.
• Perform tasks and provide input for weekly operating reports and other financial reports.
• Establishes standards, department goals and procedures and follows departmental budget.
• Meet department goals by delegating tasks and analyzing quality cost control.
• Supporting the Care of Residents
• Attends and participates in care plan meetings, in-service training programs and other meeting as assigned.
• Reports any changes in resident behavior, physical status, safety hazards and/or procedural difficulties to the appropriate team members.
• Reports attendance and refusals to Leadership Team as required.
• Attends resident council meetings when invited and report any grievances to the leadership team.
• Performs other duties as assigned.

Qualifications

• Education
• Completion of a Bachelor's degree in Nutrition Services or Food Service Management; or
• Is a graduate of a Dietary Mangers Association approved dietary manager training program; or
• Is a certified dietary manager or eligible for certification with the certifying Board for Dietary Managers; or
• Is a dietetic technician registered or eligible for registration with the Commission on Dietetic Registration of the American Dietetic Association; or
• Is a graduate of a state-approved course that provides 90 or more hours of classroom instruction in dietary-service management and has experience as a supervisor in a health care institution from a qualified dietician
• Experience
• Two years of experience in the area of institutional Food Service management.
• An equivalent combination of education and experience may be substituted.
• Considerable knowledge of the principles and practices of modern nutrition and food preparation, quantity cooking, buying, menu planning and food costs.
• Considerable knowledge of the applicable professional and governmental standards and regulations on institutional food service.
• Certificates, Licenses, Registrations
• Certified Dietary Manager (CDM) credential or be eligible to test for the exam in the near future.
• Availability
• Flexible work schedule (which may include nights, weekends, holidays, and long hours).
• On call for the community.
• Other
• Compliance with infectious disease policies and procedures.

Additional Information

Come join our team!

Rowley Masonic Communityisan equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.All your information will be kept confidential according to EEO guidelines.