Pay Range: $19 - $20

ORLANDO, FL

Full-Time

5 days per week (Alternating Weekends)

RIVERVIEW, FL

Full-Time

5 days per week (Alternating Weekends)

?Department: Food Services

Reports to: Administrator

Position Description:

The Dietary Manager/Head Cook is responsible for the daily operations of the food service department, according to facility policy and procedures and federal & state regulations. The Dietary Manager ensures that food quality, safety standards, and client expectations are satisfactorily met. Additionally, the Dietary Manager is responsible for managing the department's budget, food preparation, supervising staff, and maintaining inventory levels. The responsibilities include the cooking of meals, maintaining high standards of food quality, food production and portion control, using the standardized menu.

Responsibilities of the Dietary Manager/Head Cook:

Food Preparation and Food Safety

1. Implements menus that meet the nutritional needs of residents while maintaining quality and variety.
2. Responsible for the daily preparation of food based on the production menu.
3. Serves prescribed portions for each meal to residents.
4. Monitors kitchen operations to always ensure food safety.
5. Ensures that food is prepared using safe and sanitary methods.
6. Takes daily temperatures of meals and keeps a record of them.
7. Notes any menu changes or substitutions and keeps record.
8. Ensures the storing of food is safe and in compliance with all state and federal regulations.
9. Responsible for cleaning and maintenance of the kitchen:

• Maintains the kitchen in a sanitary manner as required by Local Health Codes, including keeping all utensils and pots/pans properly stored when not in use
• ensures all kitchen work areas are clear and clean, including the floor

Budgets and Food Cost Management

1. Manages departmental budgets, analyzing food costs, maintains accurate meal counts, and food cost reports.
2. Modifies menus accordingly to stay within budget.
3. Ensures accuracy in ordering and receiving.
4. Maintains adequate inventory of food and supplies within budget.
5. Checks deliveries of food and supplies for proper quantities and quality, and orders items as needed

Management

1. Supervises and trains staff in proper food handling, preparation, service, and sanitation procedures.
2. Direct kitchen staff and other staff assisting with serving in proper food preparation and handling.
3. Delegates to kitchen staff daily job assignments and cleaning tasks.
4. Informs Administrator or Operations Manager of any problems encountered related to the efficient and safe operation of the kitchen
5. Interacts with residents and families to resolve any issues related to their dietary needs.
6. Perform other tasks that may be required by the Administrator or Operations Manager.

Job Requirements:

• Minimum of two years of experience managing an assisted living facility kitchen
• Knowledge and understanding of public health, safety and proper food handling and sanitation standards and procedures
• Minimum of two year of experience with ordering and inventory
• Prior people supervisory experience required
• Ability to break down and convert units of measure for ordering and cooking purposes
• Ability to properly operate and maintain equipment for a commercial kitchen
• Excellent time management skills
• Ability to work as a team including upper management, kitchen staff and other staff
• Ability to report to work on time and to maintain a good attendance record on a regular basis
• Good personal hygiene