Director of Dietary ServicesSteward Health Care - Woodland Park, CO
Director of Dietary Services','1706022','!*!General Position Summary:
The Food and Nutrition Director plans, organizes, and administers all phases of the facility’s food service operations for patients, staff, and visitors. Ensures high quality preparation of nutritious regular and special diet foods and meals. Position is responsible for planning menus, preparing budget estimates, and administrative record keeping. Prepares and apportions food, and supervises Dietary Cooks, assuring they follow recipes and food preparation guidelines. Maintains a safe and sanitary food handling environment.
Essential Functions/Major Responsibilities:
Implements diet plans and physician’s diet orders using appropriate modifications.
Calculates nutrition intake, conducts client nutritional screenings which include fluid and food intake information.
Provides clients/patients with basic nutrition education.
Ensures that departmental budget is prepared in a timely manner and is responsible for cost control in accordance with established standards, reporting any variances to CEO.
Plan, change, test, and standardize menus and recipes. Maintain recipe file. Maintain production records. Make appropriate ingredient and menu substitutions. Make proper use of leftover foods and surpluses.
Direct food preparation by Dietary Cooks. Ensure special dietary meals and regular meals are prepared appropriately. Ensure menu plans are followed. Specify number of servings to be made from each recipe to control portion costs. Assure conformance with recipes and appearance standards.
Maintain a safe and sanitary food handling environment by assuring that applicable guidelines and requirements for hygiene, food handling, food storage, and equipment cleaning are followed. Conduct required sanitation checks. Assure kitchen equipment is operated in a safe manner.
Works to continuously improve care and service utilizing quality management techniques.
Purchase or requisition foodstuffs and kitchen supplies. Assure accuracy of vendor deliveries. Receive, inventory, and keep track of ingredients, utensils, and equipment. Track food usage and storage.
Assemble ingredients and supplies to prepare foods according to standard recipes. Measure, weigh, portion and label ingredients according to established guidelines. Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures. Resolve inaccuracies.
Set up and operate equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers, steam units, blenders, meat slicers, mixers, choppers, and specialized chilling equipment. Follow all safety procedures for using equipment. Take appropriate action for improper functioning of equipment. Clean and sanitize equipment after use.
Prepare food items according to instructions and recognized safe food handling practices. This includes complex food items such as entrees, casseroles, and special dishes requiring multiple steps. Monitor and observe food during the cooking process. Regulate temperatures and/or timing of cooked foods. Detect and report improperly prepared food or food that does not meet standards.
Completes performance evaluation and counseling & documentation as appropriate. Conducts timecard analysis and approval.
Recommends salary and wage adjustments for employees.
Develops and implements policies and procedures.
Develops schedules and work assignments for all dietary staff.
Provides leadership, promotes a collaborative work environment within unit.
Sets prices to be charged for cafeteria and catered food items.
Works in close collaboration with the facility’s Registered Dietitian regarding patient nutrition, dietary recommendations, consultations, and physician orders. Ensures that scope of practice is adhered to.
Other duties as assigned/required.','!*!Supervisory Responsibility:
The Dietary Supervisor supervises the following nonexempt positions:
Responsibility includes assignment of daily work, and participation in employee work evaluation, discipline/counseling, training and hiring and firing recommendations, in collaboration with CEO and HR.
Specific Job Skills:
Knowledge of large-scale food preparation principles and practical understanding of the physical changes that occur during the processing and cooking of food
Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures
Knowledge of safety procedures for using kitchen equipment and chemicals
Basic knowledge of disease processes and nutrition care for patients in designated area
Familiarity with The American Dietetic Association Guidelines for the preparation of regular and special diets
Ability to recognize priorities and work efficiently.
Good analytical and problem solving skills
Knowledge of inventory control procedures.
Knowledge of regulations regarding sanitation, safe food handling and food storage
Ability to supervise and guide a diverse workforce
Excellent interpersonal skills
Excellent customer service skills
Skilled in written and verbal communications
Math skills for menu production, food ordering, book and record keeping, and to ensure portion control.
Physical Abilities: Continual standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequent unassisted lifting and moving of objects weighing up to 40 pounds. Lift and move objects weighing over 40 pounds with the assistance of lifting devices or other workers.
Education and/or Experience:
Bachelors Degree in food science, nutrition or related field or equivalent education and experience.
Three years in a food service environment such as a hospital, cafeteria, school, or nursing home
ServSafe Certification required within 6 months of hire.
Must provide proof of successful completion of CDM/CFPP (Certified Dietary Manager/Certified Food Protection Professional) course and credential offered by the Certifying Board of Dietary Managers within 1 year of hire.
The work is performed in kitchen areas that are well lighted but are often hot and noisy. The Dietary Supervisor is exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. He/ she is subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.
Equal Opportunity Employer Minorities/Women/Veterans/Disabled
','Dietary/Housekeeping/Maintenance/Facilities','Colorado-Woodland Park','','Pikes Peak Regional Hospital','High School Diploma/GED','','Full Time Benefit Eligible 36-40 hrs/wk','Full Time Benefit Eligible 36-40 hrs/wk','Days','Days','Director of Dietary Services
Steward Health Care
applyDirector of Dietary Services Steward Health Care - Woodland Park, CO, United States
Steward Health Care System is a community-based accountable care organization and community hospital network with more than 17,000 employees serving more than one million patients annually in more than 150 communities. Each hospital and facility within the Steward family, while part of an extensive network of health care providers, has its own rich history of providing outstanding, compassionate care right in the communities where patients need it most. Hospitals in the system include Carney Hospital in Dorchester, Good Samaritan Medical Center in Brockton, Holy Family Hospital in Methuen, Merrimack Valley Hospital in Haverhill, Morton Hospital in Taunton, Nashoba Valley Medical Center in Ayer, New England Sinai Hospital in Stoughton, Norwood Hospital, Quincy Medical Center, Saint Anne’s Hospital in Fall River and St. Elizabeth’s Medical Center in Brighton.
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