POSITION SUMMARY: The Manager of Dietary Services is responsible for the assessment, planning, implementation and evaluation of quality dietary employees. Also accountable for assuring dietary compliance of all standards governing the delivery of all meals.
Organizes, plans and directs department functions and activities to comply with established policies and procedures and to achieve long and short term objectives.
Plans, directs, coordinates and assists with food production for special functions.
Performs frequent inspections of all work, storage and serving areas to determine that regulations and directions governing department activities are followed and in compliance.
Investigates problems, complaints and policy violations, takes appropriate action with follow-up as necessary.
Interviews, recommends for hire, orients, trains, councils, and recommends termination of employment.
Develops and implements departmental policies and procedures related to food procurement, preparation and service. Reviews, revises and updates departmental policies annually.
Establishes standards and ensures compliance for food presentation, quality, quantity, and acceptable sanitation practices.
Plans menu and controls food cost. Develops substitutions on the various menus as needed with the necessary dietitian approval.
Oversees the preparation, production and delivery of the food produced for patients, employees and visitors.
Recommends and institutes changes in techniques or procedures for more efficient and effective operations.
Schedules employees, allowing for vacations. Reviews/approves employee time cards.
Organizes and conducts employee meetings for all department personnel.
Assists in revision/maintenance of recipe books for each section of the production area (cook, salads, desserts, etc.).
Prepares job descriptions, organizational charts, manuals and guide books covering all phases of departmental operations for use by employees.
Selects personnel for transfer, promotion and special training to ensure most effective utilization of individual skills and employee development.
Education: High school diploma or equivalent. Completed courses in institutional food preparation, food service management, dietetics and related areas.
Experience: Two years of food service production supervisory experience. Illinois Food Service Sanitation Certification required. Experience as a Chef helpful.
Universal Health Services