Registered Dietitian

Job Overview Responsible for leading all aspects of the culinary experience of the community as well as ensuring all local, state, federal and company standards/guidelines are meet and adhered to. Responsible for ensuring the residents receive balanced and nutritional meals and snacks while simultaneously creating a dining experience that meets the company's expectations of a stellar culinary experience for our residents and guests. Hire, train, evaluate, manage and lead culinary team members and make appropriate recommendations to the Executive Director regarding culinary team members including recommendations for termination, merit raises, or promotion. Create menus and plan for both resident and community meetings and marketing needs. Manage budgets, inventory, menus, team members, and maintain stellar safety and sanitation standards.

Reports to:

Executive Director. Duties Create a stellar culinary experience for our residents for every meal or snack every day.

• Cook and garnish meals with great taste and style.
• Personnel Management including interviewing, hiring, training, scheduling, leading, motivating, managing, supervise and track performance of culinary team members.
• Work with the Executive Director to hire, fire, reprimand, encourage, promote, and document employee disciplinary actions.
• Create, plan and nurture culinary excellence.
• Maintain and ensure that all kitchen, dining, and storage areas as well as utensils, equipment, menus, tables, chairs and floors and uniforms are kept sanitary and clean.
• Ensure all local, state, and federal food handling, storage, and sanitation requirements are met or exceeded.
• Create and maintain an organizational system for all required documentation to include but not limited to menus, employee documents, special diets, purchase orders, policies and procedures, and job descriptions.
• Lead and conduct in-services and training for culinary and other team members.
• Pursue training and knowledge for best practices and diets for feeding persons with Alzheimer's and dementia.
• Work at least one weekend day per week.
• Obtain and retain at all times a current Serv Safe and or Food Handler's permit
• Ensure compliance and understand all Title 22 and state regulations as they relate the culinary management of the community.
• Ensure food orders are within budget, maintain accurate inventories of both food, other goods, and supplies. Train and mange culinary staff to ensure same requirements can be met in your absence.
• Ensure all foods being served and consistent with stated menu shared with residents and staff.
• Ensure food always reaches safe cooking temperatures, that safe temperatures are maintained while food is on the line, and being delivered to other areas of community.
• Create culinary experiences that showcase the community as a leader in culinary services for residents and marketing or family events.
• Cooperate with other mangers to ensure culinary requirements of individual residents are met or exceeded.
• Assure confidentiality in all matters, including but not limited to employee and resident information.
• Participate in daily management meetings to communicate key issues within the community.
• Maintain compliance with all Federal (Title 22) and state regulations and company policies and procedures applicable to job duties.
• Assist sales and marketing by providing community tours, promoting programs and activities, participation in marketing events.
• Assist with coverage of job duties within the department to ensure completion of essential duties during employee absences.
• Maintain a safe and secure environment for all staff, residents and guests, following established safety standards.
• Encourage teamwork among all departments and assist with conflict resolution.
• Per State of California regulations, as a "mandated reporter" you must report all known or suspected incidents of resident abuse of dependent adults or elders.
• Create a professional and exemplary culinary culture with in the community and your team through your words, actions, dress, demeanor and presence.
• Performs other duties as assigned and consistent with the success of the position.

Qualifications Minimum Age Requirement:

Must be at least 18 years of age.

Education:

Culinary training degree or certificate desired.

Experience:

Experience as a supervisor, sous chef, or head cook in a health care or hospitality setting desired.

Professionalism/Personal Ethics:

Has respect and compassion towards older adults. Demonstrates concern for the physical and emotional needs of residents and their families. Upholds values of company and shows personal integrity.

Mathematical/Reasoning Skills:

Able to perform simple math calculations. Able to respond to resident needs with patience, compassion, and respect. Communication Skills Clearly able to speak, read, and understand English. Can follow oral and written instructions.

Working Conditions:

Well-lighted and with appropriate ventilation and temperature levels. Handles exposure to extreme heat and cold.

Other Requirement:

Employee must pass a criminal record clearance, health screening and drug testing prior to beginning work in the community.

Physical Demands:

Must be able to regularly listen and speak to individuals, stand for long periods, move about the community, bend, reach, and grasp, lift up to 20 lbs., and assist with walking residents. Good vision is required.

Pay:

From $80,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee assistance program Flexible spending account Health insurance Paid time off Pet insurance Vision insurance

Work Location:

In person