What are the responsibilities and job description for the IL-Independent Living Kitchen Manager position at Southern Hills Rehab Center?
Dietary Manager
General Purpose :
Manage the operation of the Dietary Department to include staffing, food ordering, and preparation, food delivery and clean-up in accordance with facility policies. Maintain health code policies.
Essential Job Functions
This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its tenants. Therefore, the following list of duties is not all-inclusive :
Plan Dietary Services
Purchase food and supplies within budget and maintain a supply to adequately cover each meal.
Provide technical guidance and administrative direction over diet planning menu formulation, and preparation and service of meals.
Plan menus, menu rotation for restaurant style dining experience.
Supervise Food Preparation and Staffing
Provide nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus.
Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies.
Maintain the highest level of quality and timeliness of food service.
Maintain adequate food and supplies for disaster preparedness.
Unit Supervision Management
Interview, hire, train, supervise, evaluate and discipline dietary personnel.
Provide that departmental disciplinary action is administered fairly and without regard to race, color, creed, national origin, age, sex, religion, disability, or marital status.
Recognize staff for exceptional care and job performance on a regular basis and as part of their formal performance evaluation.
Make job assignments and set priorities.
Orient new staff and participate in recruitment and selection.
Keep employees informed of changes that affect them.
Meet Company policies.
Maintain records, manage budget and supplies.
Monitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner; maintain strict adherence to procedures regarding cleaners or hazardous materials or objects; verify universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
Monitor food preparation and food storage areas to be sure that health and sanitation regulations are being met.
Create and implement procedures for department equipment to be operated only by trained, authorized personnel in a safe manner.
Other Duties
Be familiar with Standard Precautions, Exposure Control Plan, Fire Drill & Evacuation Procedures and know how to use the information.
Protect tenants from neglect, mistreatment, and abuse.
Others as directed by the supervisor or director
Minimum Qualifications
ServSafe managers certificate or Diet Technician, or previous Dietary Manager, meeting the requirements established by the State Regulatory Agency.
Organized and detailed in work performance.
Good communication skills with excellent self-discipline and patience.
Genuine caring for and interest in elderly and disabled people.
Comply with the Landlord Tenant Law and Fair Housing Law Policies and Procedures.
Perform work tasks within the physical demand requirements as outlined below.
Perform Essential Duties as outlined above.
Working Conditions
Subject to frustrations in meeting work demands due to frequent interruptions.
Fast paced, required to make decisions quickly
May work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
May be subject to the handling of and exposure to hazardous chemicals
Physical and Sensory Requirements
Assist in the evacuation of tenants during emergency situations
Meet general health requirements set forth by the policies of this facility, which may include a medical and physical examination.
Sitting
1-2 hours per 8 hour work shift. Alternates frequently to walking.
Walking
5-6 hours per 8 hour work shift. Alternates frequently to standing and occasionally to sitting.
Standing
1-2 hours per 8 hour work shift. Alternating frequently to walking and occasionally to sitting.
Key : Rarely = ≤ 5% Occasionally = 0% - 33%; Frequently = 33% - 66%; Constantly = 66% - 100%
- Rarely – would most likely occur in emergency situations only)
Lifting : WEIGHT
FREQUENCY
OBJECTS
1-10 lbs
Constantly
Paper, phone, pans & utensils
11-20 lbs
Frequently
Pans, food items
21-35 lbs
Occasionally
Pans, food items
36-50 lbs
Occasionally
Food items, boxes of food; Pots & pans with food, bulk foods
51-75 lbs
Rarely
Bulk food items
