A Dietary Aide works in kitchens such as hospital kitchens where cooking is done to meet specific dietary requirements. Assists with food preparation and other tasks.
Monday- Friday 12pm-830pm The Assistant Dietary Services Manager plays a critical role in supporting the overall management and operation of dietary services within a healthcare setting. This position ensures the delivery of high-quality, nutritious meals that meet the dietary needs and preferences of patients, residents, or clients while adhering to regulatory standards and organizational policies. The role involves collaborating closely with the Dietary Services Manager to oversee staff performance, manage inventory, and maintain food safety and sanitation standards. The Assistant Manager also contributes to menu planning, budgeting, and training initiatives to enhance service efficiency and customer satisfaction. Ultimately, this position is essential for fostering a positive dining experience that supports the health and well-being of those served by the facility.
Minimum Qualifications:
High school diploma or equivalent required; associate degree or higher in nutrition, dietetics, food service management, or related field preferred. At least 2 years of experience in dietary services or food service management, preferably in a healthcare or institutional environment. Knowledge of food safety standards and regulations, including ServSafe certification or equivalent. Strong organizational and leadership skills with the ability to manage multiple tasks effectively. Basic computer proficiency for record-keeping and communication purposes.
Preferred Qualifications:
Experience working with specialized diets and therapeutic meal planning in clinical settings. Excellent interpersonal and communication skills to effectively interact with staff, patients, and healthcare teams.
Responsibilities:
Assist in supervising and coordinating daily dietary operations to ensure efficient and effective meal service. Support the Dietary Services Manager in staff scheduling, training, and performance evaluations to maintain a skilled and motivated team. Monitor food preparation and presentation to guarantee compliance with nutritional guidelines, safety regulations, and quality standards. Manage inventory control, including ordering supplies and minimizing waste to optimize budget adherence. Collaborate with healthcare professionals to accommodate special dietary needs and preferences of patients or residents. Ensure compliance with all federal, state, and local health and safety regulations related to food service. Participate in menu development and modification to meet evolving nutritional requirements and customer satisfaction goals. Assist in maintaining accurate records related to food production, inventory, and staff activities.
Skills:
The Assistant Dietary Services Manager utilizes strong leadership and organizational skills daily to coordinate staff activities and ensure smooth dietary operations. Knowledge of nutrition and food safety is applied to monitor meal preparation and maintain compliance with health regulations. Communication skills are essential for collaborating with healthcare professionals and addressing the dietary needs of patients or residents. Proficiency in inventory management and budgeting helps optimize resource use and control costs. Additionally, problem-solving skills are frequently employed to resolve operational challenges and improve service quality.
