Dietary Manager

Where

Tucson, AZ

What you'll be doing

The dietary manager is responsible for managing and coordinating all activities of the dietary services department. This includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective dietary staff. The dietary manager is responsible for the serving of meals for patients and facility staff in accordance with approved menu cycles and production sheets. Assists in gathering nutritional data from patients or clients and identifying dietary needs and understands the basis nutrition, modified diets and nutrition assessment. Manages the implementation of the nutritional care plans or dietary orders from physician. Develops and manages correct food service techniques for patients. Manages dietary service employees including orienting and training to job duties. Manages kitchen supplies and equipment using safety, sanitation and efficiency principles. Manages food production and distribution services, knowledgeable of principles of purchasing food and equipment. Manages the purchasing, receiving, storage and issuing of food, supplies and equipment. Adheres to high standards in food storage and save food preparation and makes sure department employees are trained and held to the same standards. Demonstrates creative thinking in creating hot-line menus for patients. Works well with nursing and dietician to resolve any issues that may need attention for the good of the company and patients. Monitors staff performance and guides employees to exceed performance. Monitors and reduces overtime usage. Orients new employees appropriately to their job duties and responsibilities. Creatively leads employees in buying into company policies and procedures. Completes 90 day and yearly employee evaluations on time and submits complete package to HR. Represents the hospital in a manner, which conveys a professional, courteous, caring and cooperative attitude. Exhibits excellent customer relation skills as evidenced by supportive and constructive communication with all contacts including coworkers, patients, visitors, families and referral sources. Promotes a safe work environment for self, patients and coworkers by complying with environment of care, safety, infection control and universal precaution guidelines. Maintains a neat, professional appearance consistent with the hospital dress code. Maintains scheduling requirements, attendance and punctuality in accordance with hospital policy.

What your background should be

One year experience in quantity cooking, basic knowledge of modified diets, training in food service sanitation and experience utilizing industrial kitchen equipment and utensils required. Certified food management or TDH. Ability to stand, walk and sit for long periods of time. Ability to lift, push and pull up to 50 pounds. Ability to twist, turn, stoop, kneel and bend daily. Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

Required Schooling / Training

High school education or equivalent.

Who is the client company

The client company provides mental health & substance abuse treatment programs.

If you are interested in this position, send your resume to apply@kochdavis.com