DESCRIPTION

Job Classification: Non-Exempt
Reporting Relationship: Reports to Food Service Supervisor
Primary Accountability:
The Kitchen Manager is responsible for the daily operation of the Dietary Department, which includes supervising, coordinating, and scheduling activities of staff who prepare, portion, and serve food to patients, visitors, and staff.

Major Duties:

• Prepares work schedules, assigns personnel, evaluates work performance and makes recommendations for personnel action to HR.
• Coordinates kitchen production and arranges staffing.
• Maintains department records, reports and files as required.
• Directs and supervises personnel and activities in food service.
• Ensures that all dietary procedures are followed in accordance with established policies.
• Reviews complaints and grievances made or filed by department personnel.
• Develops and maintains a good working rapport with inter-department personnel, as well as other departments within the facility to ensure that food service can be properly maintained to meet the needs of patients and staff.
• Develops and participates in programs designed for in-service education, on-the-job training, and orientation classes for newly assigned personnel.
• Maintains an effective orientation program that orients new employees to the facility, its policies and procedures, and the job position and duties.
• Attends and participates in workshops, seminars, etc., to keep abreast of current changes in the dietary field.
• Consults with healthcare personnel to determine nutritional needs and diet restrictions of patients.
• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
• Instructs patients and their families in nutritional modifications as prescribed by provider.
• Communicates with the Consultant Registered Dietitian on a weekly basis regarding patient nutrition and/or hydration needs. This may include patients with wounds, tube feeding, recent diet changes, recent weight changes, new admissions, or nursing or physician consults.
• Supervises activities of workers engaged in food preparation and service.
• Trains employees in performance of duties.
• Keeps records such as amount and cost of meals served and hours worked by employees.
• Directs preparation of food and beverages.
• Ensures that food is prepared with sanitary regulations, as well as the facility’s established policies and procedures.
• Ensures that safety regulations are followed at all times by all personnel.
• Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Ensures that daily or scheduled cleaning duties are in accordance with established policies and procedures.
• Ensures that disposal of food and waste is in accordance with established policies.
• Reports all accidents/incidents as established by department policies.
• Assists in inventorying and storing incoming food, supplies, etc., as necessary.
• Recommends to the FSD the equipment and supply needs of the department.
• Ensures that there is always an adequate supply of food and equipment.

Qualifications:

• High school diploma or GED required.
• Previous experience in food service preferred, but not required.
• Graduate of an approved Certified Dietary Manager program preferred, but not required.
• Minimum of 2 years of experience in food service preferred, but not required.
• Managerial experience preferred.

Physical Demands:

• Eye/Hand, Eye/Foot and Hand/Foot Coordination.
• Normal eyesight, with or without corrective lenses.
• Normal hearing, with or without hearing aids.
• Motor coordination and manual dexterity.
• The ability to bend, stoop, crawl, and kneel.
• The ability to push and pull equipment.
• Prolonged amount of sitting, standing and walking throughout the day.
• The ability to exert 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly.

Work Environment:

• Works in well-lit/ventilated areas. Atmosphere is warm for cooking.
• Is subject to frequent interruptions.
• Is involved with patients, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is willing to work beyond normal working hours, on weekends, on holidays, and in other positions when necessary.
• Is subject to falls, burns, from equipment, odors, etc., throughout the workday.
• Is subject to sudden temperature changes when entering refrigerator and freezer.
• May be exposed to heat/cold temperatures in kitchen, storage area.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses.

Additional Duties:
Additional duties and responsibilities may be added to this job description at any time. The job description does not state or imply that these are the only activities to be performed by the employee holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their Supervisor or assigned charge personnel.

• Prepares work schedules, assigns personnel, evaluates work performance and makes recommendations for personnel action to HR.
• Coordinates kitchen production and arranges staffing.
• Maintains department records, reports and files as required.
• Directs and supervises personnel and activities in food service.
• Ensures that all dietary procedures are followed in accordance with established policies.
• Reviews complaints and grievances made or filed by department personnel.
• Develops and maintains a good working rapport with inter-department personnel, as well as other departments within the facility to ensure that food service can be properly maintained to meet the needs of patients and staff.
• Develops and participates in programs designed for in-service education, on-the-job training, and orientation classes for newly assigned personnel.
• Maintains an effective orientation program that orients new employees to the facility, its policies and procedures, and the job position and duties.
• Attends and participates in workshops, seminars, etc., to keep abreast of current changes in the dietary field.
• Consults with healthcare personnel to determine nutritional needs and diet restrictions of patients.
• Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
• Instructs patients and their families in nutritional modifications as prescribed by provider.
• Communicates with the Consultant Registered Dietitian on a weekly basis regarding patient nutrition and/or hydration needs. This may include patients with wounds, tube feeding, recent diet changes, recent weight changes, new admissions, or nursing or physician consults.
• Supervises activities of workers engaged in food preparation and service.
• Trains employees in performance of duties.
• Keeps records such as amount and cost of meals served and hours worked by employees.
• Directs preparation of food and beverages.
• Ensures that food is prepared with sanitary regulations, as well as the facility’s established policies and procedures.
• Ensures that safety regulations are followed at all times by all personnel.
• Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Ensures that daily or scheduled cleaning duties are in accordance with established policies and procedures.
• Ensures that disposal of food and waste is in accordance with established policies.
• Reports all accidents/incidents as established by department policies.
• Assists in inventorying and storing incoming food, supplies, etc., as necessary.
• Recommends to the FSD the equipment and supply needs of the department.
• Ensures that there is always an adequate supply of food and equipment