What are the responsibilities and job description for the Dietary Manager CLH position at Carrus Health?
ESSENTIAL FUNCTIONS:
Dietary department management, to include ensuring the dietary services program meets JCAHO and other regulatory standards, maintaining department productivity measures, and managing department activities.
Employee management, to include new hire training, monitoring of food preparation standards and procedures, and ensuring department employees are compliant with departmental policies and processes.
Assists the Dietitian with menu development for cafeteria services and patient feeding, responsible for purchasing food and supplies, receiving, storing, and inventory controls, creates employee schedules, and plans and conducts staff in-service.
Reports to work in a timely manner and adheres to policies, procedures, and processes.
Performs other job duties as needed and/or as assigned.
QUALIFICATIONS:
Graduation from a certified Dietary Management and Food Protection Program is preferred.
Three (3) years’ experience in food service management is preferred.
Must be able to communicate effectively in English via verbal and written means.
LICENSE AND CERTIFICATIONS:
Food Manager’s certification is required.
Dietary department management, to include ensuring the dietary services program meets JCAHO and other regulatory standards, maintaining department productivity measures, and managing department activities.
Employee management, to include new hire training, monitoring of food preparation standards and procedures, and ensuring department employees are compliant with departmental policies and processes.
Assists the Dietitian with menu development for cafeteria services and patient feeding, responsible for purchasing food and supplies, receiving, storing, and inventory controls, creates employee schedules, and plans and conducts staff in-service.
Reports to work in a timely manner and adheres to policies, procedures, and processes.
Performs other job duties as needed and/or as assigned.
QUALIFICATIONS:
Graduation from a certified Dietary Management and Food Protection Program is preferred.
Three (3) years’ experience in food service management is preferred.
Must be able to communicate effectively in English via verbal and written means.
LICENSE AND CERTIFICATIONS:
Food Manager’s certification is required.
