- As the Assistant Culinary Manager, you will be responsible for maintaining regulatory and facility standards, documentation, staffing and budget compliance.
- Planning, directing, or coordinating activities of dining services department
- Monitoring compliance with health and fire regulations regarding food preparation and serving
- Coordinating assignments of cooks, culinary aides, and dish washing personnel
- Maintaining standards for personnel performance and customer service
- Completing bi-weekly inventory
- Purchasing food and supplies within budget
- Assisting with Menu editing to honor the preferences of the residents and reduce waste
- Previous management/supervisory experience, preferred
- Experience in a long-term care setting, preferred
- Strong interpersonal skills
- Flexible and able to set priorities with minimal supervision
- Weekends Required
- ServSafe Certified preferred, or must obtain by 90 days provided by the company, studying and exam will have to be complete outside of regular shift hours, limited overtime is ok.
- Certified Dietary Manager preferred or ability to obtain through the company
- ServSafe Certified preferred, or must obtain by 90 days provided by the company, studying and exam will have to be complete outside of regular shift hours, limited overtime is ok.
- Certified dietary manager OR meet the requirements in the Federal/State regulations
- Experience in nutrition documentation for post acute care patients
- Currently registered/licensed in applicable State (if State required). Must maintain an active license in good standing throughout employment.
- Prior health care experience preferred
- Numerical abilities to make various computations in clinical records
- Proficient with computer software
- Familiar with standards of practice used in the assessment of geriatric patients
- Make independent decisions when circumstances warrant such action
- Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility
- Implement and interpret the programs, goals, objectives, policies, and procedures of the department
- Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation
- Maintains professional working relationships with all associates, vendors, etc.
- Maintains confidentiality of all proprietary and/or confidential information
- Understand and follow company policies including harassment and compliance procedures
- Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training
- Complete thorough and timely nutrition documentation for each patient to identify problems, issues, or needs to be addressed through the interdisciplinary team and care plan process
- Complete assigned part of nutrition documentation timely and accurately
- Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks
- Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks
- Order food and supplies for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing
- Assist with other food service duties as required
- Exhibit excellent customer service and a positive attitude towards patients
- Assist in the evacuation of patients
- Demonstrate dependable, regular attendance
- Concentrate and use reasoning skills and good judgment
- Communicate and function productively on an interdisciplinary team
- Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours
- Read, write, speak, and understand the English language
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Nutrition Coordinator Assistant Culinary Manager - Carbondale, CO, United States - Heritage Park Care Center
Description
Must be ServSafe certified or get certified within the first 90 days.Hours are variable with Monday and Tuesdays off. Hours are 10:30-7:00pm.
This position requires to cook 3 days per week and assist our RDN with things such as purchasing, menus, inventory and dining services.
Job Type:
Full-time Schedule: Day shift Thursday – Monday
Days off:
Tuesday and
Wednesday Salary:
$24-$26 per hour
Ability to cross-train and willing to cover shifts when needed (about once per month).
We are looking for someone who will be two roles:
Cooking 4 dinner shifts per week and Management duties as described below.
Assistant Culinary Manager responsibilities:
Requirements:
Certifications:
Position Summary:
The Nutrition Coordinator works in conjunction with the Food Service Director and Registered Dietitian to meet patients' needs in producing quality nutritional service outcomes and quality care in accordance with all applicable laws, regulations, and Life Care standards.
Requirements:
Requirements:
Essential Functions:
