Essential Duties and Responsibilities include the following:
Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
Ensure cleanliness of kitchen and equipment and that all sanitation procedures are followed by dietary staff.
Cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
Maintains appropriate inventory, storage, and distribution of food and supplies.
Purchases food, kitchen supplies, and equipment, or places requisitions for them through the Administrator.
Meets to plan menus for special occasions.
Assists dietitian to ensure needs of each Resident are being met.
Other duties as assigned
One year certificate in Dietary Management from college or technical school; or enrolled in an accredited Dietary Manager's course.
Certificates and Licenses:
Certificate of Completion, Dietary Management Course (CDM/Certified Dietary Manager)