According to prescribed policies and procedures of the organization including all applicable state, federal and accreditation regulations and under the general supervision of the Administrator assumes the responsibility for the preparation and distribution of all foods for residents and personnel. The Director is also responsible for the general supervision of the Dietary Department.
Education: Associate’s degree or certified in a relevant field.
Experience: Two to four years health care dining services management required. Executive Chef in a restaurant or hotel preferred.
Mental: Must have the ability to speak, read, write and understand English. Must have good communication, comprehension, and interpersonal skills.
Skills: Must have working knowledge of Windows, Microsoft Office Suite, and World Wide Web.
Licensure: Certified Dietary Manager, Safe Serve Certification
Vision: Normal: Consistent with standard workflow.