What are the responsibilities and job description for the Dietary Director position at Carlyle House Assisted Living Community?
Job Summary
The Chef/Dietary Director is responsible for providing food service and dining for the residents of The Carlyle House in compliance with state and federal regulations.
Essential Job Specific Duties/Responsibilities
Coordinates, supervises, and develops work schedule for all shifts. Directs activities of personnel.
- Creates a bi-weekly work schedule.
- Completes a yearly evaluation with all full time food service staff.
- Completes a 90-day evaluation with all new food service employees.
- Reviews menu and recommends improvements prior to implementation rooms.
- Maintains a daily cleaning list for the cooks.
- Assigns cleaning duties to the dietary aides on a daily basis.
- Monitors both the kitchen area and dining rooms to assure proper service.
- Assumes responsibility for appearance, quality, quantity, temperature, patability, and proper portion control of food items
Insures training and competency of employees meets state and federal standards, also mandated in-services are met.
- Trains all staff on how to correctly fill in the temperature sheet for the pot, pan and dish machine areas.
- Has a monthly staff meeting to train staff on proper hand washing and use of hairnets.
- Continuously trains the cooking and serving staff on Serve Safe Guidelines.
- Schedules staff on a monthly basis to attend required yearly in-services.
Insures that the food quality, appearance, quantity, temperature, palatability and proper portion control meets standards.
- Trains cooks, servers and salad prep personnel on proper scoop sizes.
- Monitors that food temperatures are taken before, during and after each meal
- Assures that food being delivered is packaged properly and meets proper temperatures.
- Continuously trains staff on new ways to present food being served.
- Taste tests the food before it is served to the resident population.
- Supervises all food preparation.
- Monitors kitchen for assuring that there is no cross contamination of foods.
Coordinate with the staff, Dietitian and nursing for special diets, menu changes and new products. Maintains appropriate records of food production including production schedules and menus utilized.
- Assures that the cooking staff records all food temperatures at every meal, for each food being served.
- Checks the hot and cold food production sheets daily to assure that the correct foods are being served.
- Attends monthly Resident Council meetings to hear and correct our resident concerns.
- Maintains accurate production and spread sheets working with the Dietitian.
- Coordinates all menu changes with cooks, staff and management.
