DIETARY MANAGER

Description

SUMMARY

The Dietary Manager shall be responsible for overseeing the daily production and staff of the kitchen. The Dietary Manager will work directly with the guidelines set forth by the Dept of Education to ensure menus, recipes, purchase orders, procurements, etc. meet the specifications for the School Breakfast, Lunch and Snack Program. They will also ensure that dinners follow specific nutritional guidelines as well. The Dietary Manager will complete any and all monthly expense reports due to accounting, the CA Dept of Ed, the state, etc. and ensure that all daily and monthly checklists related to food preparation are completed. The Dietary Manager will also oversee and adhere to the budget, supervision of storing, preparing and transporting all meals and snacks, recipe standardization and menu planning to meet the current regulatory guidelines. The Dietary Manager will ensure that staff is following all safety and health guidelines in food preparation and equipment handling set forth by the Health Department. The Dietary Manager will implement policies/procedures as needed and will oversee the breakfast, lunch and dinner services on campus.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervises meal preparation and service to ensure that food provided is of the quality and quantity to comply with the California Department of Education School Nutrition Program requirements regarding the National School Lunch Program, School Breakfast Program, After School Snack Program and any Special Meal Accommodations as required by properly documented doctor’s order.
  
• Work in conjunction with the Assistant Director of Culinary Operations to plan, organize and direct the daily activities and operations; plan participate in and coordinate food and commodity procurement, preparation, deliver and service support operations: train, supervise and evaluate the performance of assigned staff, understand and effectively operate within the Child Nutrition Information and Payment System. Perform related duties as assigned.
• Participates in regularly scheduled meetings with Residential Administration, department heads, Recreation Team, committees, California Department of Education and other duties as required.
• Interacts with all units on behalf of the Dietary Services Department as needed.
• Create Monthly Academy Menus, disperse menus to the all Academy staff and/or families.
• Assist Assistant Director in any and all Grants and special projects for the Academy/Residential Programs.
• Monitors Dietary budget. Keeps the Finance Department appraised of fluctuations.
• Maintains quarterly inventory of food and supplies. Meets Joint Commission and Safety Committee standards.
• Orders USDA commodity supplies in a timely manner and directs production so as to utilize these supplies in a cost-effective manner.
• Supervises food purchasing and storage according to need, budget, and required procedures.
• Trains all new dietary personnel to dietary policies in a timely manner. Advise Facilities Team on Maintenance of Dietary Equipment. Trains all new Instructional Assistants (IAs) and Residential Counselor (Counselors) personnel to dietary services and food handling requirements. Coordinates with Human Resources to ensure food handler compliance remains current. Remains current with Group Home Licensing Training for requirements related to food service.
• Supervises Dietary Service personnel to maintain high standards within the department. Completes dietary staff evaluations in a thorough and timely manner.
• Schedules Dietary Service personnel according to needs of the organization and within budget. Performs duties of cooks on an as needed basis including vacation and illness coverage.
• Conducts dietary in-service training sessions and monitors Dietary Services staff compliance to maintain current required in-service and food handler certifications.
• Maintains high level of cleanliness and safety in the kitchen in accordance with health and fire code standards.
  

SUPERVISORY RESPONSIBILITIES

Direct supervises employees in Dietary Services. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities including interviews, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

• Bachelor’s degree (B. A.) or Master’s degree (M.A.) from a four-year college or university.
• Three to five years of related experience and/or training in Food and Beverage Management, Restaurant Management or equivalent combination of education and experience.
• Three to five years of prior supervisor and/or management experience required.
• Must be familiar with and instructed in the safe and efficient use of all equipment; stoves, ovens, steamers, food slicer, deep fat fryer, refrigerator, freezer, mixer, hood and ventilation system and fire extinguisher. Ability to check routine kitchen forms, i.e. temperature charts, production records, census and breakfast/lunch forms.
• Knowledge of Child Nutrition information Payment System preferred
• Experience in School Nutrition Services preferred
• Basic computer knowledge including Microsoft Office skills (Word and Excel). Must be able to design spreadsheets.

Salary : $64,480 - $66,000