Director of Dietary

Employee is primarily responsible for supplying food services to hospital employees and guests. Job duties include monetary transaction, taking food temperatures, giving out food portions, and preparing the cafeteria for daily services. Prepares hot and cold food for patients, catering, cafeteria customers and meals prepared by DCMH to be served outside the hospital, efficiently and following standardized recipes, portion control and following ISDH guidelines.

Must be able to work non-standard hours.

High School Graduate or General Education Degree (GED)

One to two years related experience

Employees should be proficient within 3 months of the hire date. This position requires frequent standing, use of hands and fingers, reaching out, lifting and carrying 0-100 lbs and pushing and pulling 0-40 lbs.