Oversees the food safety and nutritional care aspects of the Food and Nutrition Services Department to ensure full compliance with federal, state and other regulatory agencies. Ensures

the efficiency of food prepared in the department taking into consideration food safety, nutritional adequacy and appropriate patient nutritional care. Participates in the development and enforcement of policies and procedures that direct clinical services, food preparation, distribution and service, purchasing, sanitation, safety practices, performance improvement, and staff education and development.
  • Manage a staff between 10-30
  • Develop, write and schedule all dietary employee work routines
  • Daily payroll
  • Management of your budgets
  • Supervise food preparation and service for resident meals according to established menus and standardized recipes
  • Insures food is prepared by methods that conserve nutrient value, is palatable and attractive to residents and of a quality that is acceptable to the resident
  • Insures that sanitation and safety standards are maintained above levels that are acceptable according to State and Federal regulations
  • Purchases food and supplies according the facility menus and within the budgetary guidelines established by Healthcare Services Group, Inc. and/or the Healthcare Facility
  • Works side by side with the RD to do clinical reporting, weight variance and new admission screenings
  • Maintains all cost records established by Healthcare Services Group, Inc. and/or the Healthcare Facility
  • Interviews, hires and orients dietary staff for the dietary department

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