Dietary Manager I

Position Overview

The Illinois Department of Veterans Affairs is searching for an individual to take on the role of a Dietary Manager I at the Quincy Veterans’ Affairs Home. The Dietary Manager I serve as an assistant manager of a food services program, and plans, implements and evaluates all phases of a food services program. This unique opportunity offers an exceptional benefit package to include health insurance, including eye care and dental, Deferred Compensation, life insurance, and retirement. If you desire to become a valued member of a hard-working and respected team and up for a challenge or a change in your career, please take this opportunity to apply for this rewarding and gratifying position

Job Responsibilities

1. 20% Serves as assistant manager of a food service program
2. 15% Assists the Dietary Manager II in the planning and directing of all phases of a comprehensive food service program, including preparation, production, serving, storage, and all other food services
3. 15% Serves as designated supervisor.
4. 15% Directs staff in preparing and serving general and special diets and performing other food service functions
5. 10% Plans weekly agendas and conducts in-service meetings with dietary staff
6. 10% Conducts and completes quarterly, annual, significant change and tube feeding assessments as part of the MDS/Care Plan requirements within required time frames.
7. 10% Works with other departments and organizations to coordinate special functions needing food services
8. 5% Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above

Minimum Qualifications

1. Requires knowledge, skill, and mental development equivalent to the completion of four (4) years of college with courses in dietetics
2. Requires one (1) year of professional experience in a large-scale food service program
3. Requires that the candidate should be a dietitian; OR is a graduate of a dietetic technician OR dietetic assistant training program, corresponding or classroom, approved by the American Dietetic Association; OR is a graduate, prior to July 1, 1990, of a Department-approved course that provided 90 or more hours of classroom instruction in food service supervision and has had experience as a supervisor in a health care institution which included consultation from a dietitian; OR has successfully completed a Dietary Manager’s Association approved dietary manager’s course; OR is certified as a dietary manager by the Dietary Manager’s Association; OR has training and experience in food service supervision and management in a military service equivalent in content to the programs above.

Preferred Qualifications (In Order of Significance)

1. One (1) year experience supervising subordinate staff in preparing and serving general and special menus and performing other food service functions
2. One (1) year experience directing dietetic educational programs and teach food and nutrition principles
3. One (1) year experience supervising quantity food preparation and cooking with economy and efficiency
4. One (1) year experience judging food materials and making estimates of requirements and requisitions needed for food, supplies, and equipment
5. One (1) year experience maintaining food service records and prepare related reports
6. Ability to maintain satisfactory working relationships with other employees of the department

Conditions of Employment

1. Requires the ability to meet all agency vaccine/health related policies and guidance.
2. Requires the ability to pass a background check.
3. Requires the ability to pass a drug screen and pre-employment physical.
4. Requires the ability acquire and maintain Cardiopulmonary Resuscitation (CPR) certificate.
5. Requires the ability to work with various types of cleaning equipment and a variety of cleaning and sanitizing chemicals and solutions.
6. Requires the ability to stand, stoop, twist, and bend for the duration of the shift, aside from official breaks and lunch period.
7. Requires the ability to handle extreme temperature changes such as a walk-in freezer or stove.
8. This position is considered heavy work as defined by the U.S. Department of Labor (20 CFR 404.1567(d)). Heavy work involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50 pounds.
9. On-call and overtime are a condition of employment, and you may be required to work overtime including scheduled, unscheduled, or last-minute overtime, and may be required to work alternating weekends. This requires the ability to work evenings and weekends. This also requires the ability to work in a 24 hour ‘on call’ capacity.

The conditions of employment listed here are incorporated and related to any of the job duties as listed in the job description.