Pinnacle Dietary Global

Compensation

Full Description

Job Duties: • Responsible for successful operation of all dining services. • Responsible for providing overall leadership and management of dining services operations and ensuring adequate coverage of department. • Operating the department withing stipulated budget and being financially accountable for the dining services department. • Conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records. • Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff. • Implement and monitor Pinnacle/facility Policies and Procedures. • Assure that the facility follows City, State, and Federal regulations. • Implement seasonal menus for Spring/Summer and Fall/Winter. • Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks. Heavy focus on the “center of the plate”. • Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets and job flows. • Ensure all residents are served the diet as prescribed by MD/ Dietitian. • Organize and maintain current diet order for all residents. • Complete residents Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials and other nutrition documents in a timely manner. • Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, weekly operation reports, and all Food Supplier invoices. • Inventory and order all food and supplies while staying within assigned budget. • Perform other duties as assigned by management. Required Skills/Abilities: • Prior experience in a similar role required • Prior supervisory experience required • Great communication and interpersonal skill are a must • Ability to operate cooking and food preparation equipment. • Understanding of proper food handling and sanitation procedures. Education and Experience: • High School Diploma or GED required • Serve Safe Certification • CDM Certification or enrolled in the course Physical Requirements: • Prolonged periods standing and walking. • Must be able to access and navigate all areas. • Must be able to lift up to 25 pounds at times. • May be required work in excessive heat and cold in association with the kitchen environment.