Join the Woodlawn Team as the Dietary Director in Training!
Our Mission is to provide excellent healthcare services by highly skilled staff in a compassionate and caring manner. We know that our employees are essential to the care we provide!
Our core values are as follows: Courtesy, Respect, Caring, Professionalism, Confidentiality, Integrity, and Accountability.
In this position you will train alongside the current Director to eventually assume the role & responsibilities for the Director of Dietary Services position. The qualifications & duties for the Director role are as listed below.
EDUCATIONAL REQUIREMENTS AND QUALIFICATIONS:
- Must be a graduate of a dietetic technician program approved by the American Dietetic Association, or graduate of an accredited college or university with a degree in foods and nutrition or food administration.
- Must be a Certified Safe Food Handler and knowledgeable with federal, state, and local standards, guidelines, and regulations governing food establishments.
- Previous experience in hospital cafeteria & food services is required.
- Possess good management skills, at least three years’ experience in management preferred.
- Must be able to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
- Possess and projects positive guest relations to personnel, physicians, patients, family members, visitors, government agencies/personnel and the general public.
- Possesses basic computer skills and demonstrate the ability to learn new skills in this area.
PRIMARY DUTIES
- Explicitly responsible for managing the Food Service Department by maintaining a safe, clean, sanitary environment.
- Oversee purchasing and maintaining inventory records of all food/non-food items, according to product specifications.
- Works effectively with the Clinical Dietitian in providing and communicating the nutritional needs of patients.
- Plan special catering functions.
- Schedule staff accordingly to meet staffing guidelines.
- Generally develop/review/revise policies and procedures, job description, standardized recipes, and cafeteria menus.
- Test, cost and analyses recipes.
- Assign prices to café menu items.
- Conduct monthly in-services.
- Verifies accuracy of invoices, then assigns to appropriate GL accounts prior to forwarding to accounting.
- Accurately charge out catering events.
- Oversee food service personnel.
- Oversee record keeping of cash receipts from cafeteria and deposits made at business office.
- Oversee meal production and meal services to assure menus are followed; diets are served as ordered and in timely manner.
- Oversee organization and maintenance of Home Meal Program records and outpatients meals.
- Accurately complete end of month reports.
