Food Services Manager - Higher Ed. jobs in Beaumont, TX

JOB FUNCTIONS:

The Dietary Manager is responsible for the development and execution of an overall program for the procurement, preparation and service of food to the patients.

QUALIFICATION:

Prior experience or training in dietary management. Holds a Dietary Manger Certification from an accredited program which has at a minimum 14 hours of course work in food handling and preparation and has successfully completed a food safety examination

OCCUPATIONAL EXPOSURE: Category I exposure to bloodborne pathogens and may encounter chemical hazards.

DUTIES AND RESPONSIBILITIES:

1. Assigns duties and responsibilities to the staff and supervise their activities to include:

1.1 Work Assignments

1.2 Coordination with the Dietitian for orientation and training of staff.

1.3 Performance Evaluations

1.4 Supervision of work and food handling techniques

2. Develops and implements policies to meet local, state and accreditation requirements.

3. Supervises formulation of menus to determine and insure that basic dietary and nutritional guidelines are met, and costs are contained.

4. Supervises menus to ensure quality and quantity standards are met.

5. Responsible for the quality of food according to taste and appearance. Samples foods to determine quality.

6. Supervises the procurement of food, paper, chemical and other supplies to include implementation of first-in and first-out rotation system for all food items.

7. Responsible for monitoring budgeted costs to ensure that guidelines set are being followed. Must be able to supply budget information for purposes of planning for future budgets.

8. Makes recommendations for the development of effective data collection and evaluation systems to identify opportunities to improve the delivery of food services to the patient.

9. Works with the Infection Control Officer in monitoring compliance of the staff to prevent cross contamination relating to the delivery of food services in the facility.

9.1 Performs the required monitoring tests on equipment in the food prep area according the timeframe and process of the state’s food handling standards.

9.2 Performs random observations of nursing staff compliance to the preparation and serving of food trays.

9.3 Performs daily and/or monthly checks of stored food according to facility policy, checking for expiration dates and the continued integrity of the food container