Essential Duties and Responsibilities: Include the following. Other duties may be assigned. Develops and implements dietary department policies and procedures. Interviews, hires and trains employees in performance of duties. Assigns and coordinates work of employees to promote efficiency of operations. Prepares all menus, assuring excellence of quality, variety and appearance; obtaining certification from licensed dietician. Posts weekly menus. Supervises serving of meals. Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met. Keeps records such as amount and cost of meals served and hours worked by employees. Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met, purchases needed raw foods and supplies to adhere to menu, maintains a one-week supply of non-perishable foods and a three-day supply of perishable foods. Prepares work schedules and evaluates work performance of employees. Responsible for maintaining kitchen and dining facilities in a clean and sanitary condition. Adheres to facility quality control and assurance programs. Encourages staff safety programs. Interacts routinely with residents during mealtimes to encourage their comments and input. Reports concerns to Executive Director. Maintains and adheres to inventory control program. Maintains menus for six-months. Attends resident council meetings. Participates in formation of departmental budget; and adheres to budget as prepared. Supervisory Responsibilities: Directly supervises employees in the Food Services Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

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