Mission Statement:

We shepherd people for the glory of God.

Company Overview:

Every employee is a Shepherd. Above all else, Shepherds are stewards of the people and resources entrusted to them. Shepherds feed and care for all people consistent with the Fruit of the Spirit (Gal 5:22, Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness and Self-Control). Our supreme example of a Shepherd is "The Good Shepherd", Jesus Christ.

Summary :

The Dietary Manager will direct and assist in safely preparing and serving quality meals and therapeutic diets while contributing vital updates about the resident's nutritional status to their clinical record.

Responsibilities:

Responsible for food purchase, production, and timely service of meals. Managing staffing and expenses. Maintain a sanitary kitchen environment at all times, meeting strict food safety standards. Maintain standardized recipes, adjusted to the facility size. Check trays for accuracy, garnishments, and overall appearance before delivery. Observe the resident's food intake. Communicate information to the Director of Nursing. Visit residents to do initial nutrition screening, explain diet, record food preferences, and promote quality food service. Ensures all food is prepared to required standards for quality, flavor, and safe cooking temperatures. Prepare s meals that meet established safety guidelines while maintaining high standards of taste and presentation.

Requirements:

One (1) or more years of experience in a skilled nursing environment is strongly preferred. Certification by the Association of Nutrition and Foodservice Professionals (ANFP) is preferred. If not certified, the employee must obtain a ServSafe certification within three months of hire and accreditation by the ANFP within one year of employment. A Diet Technician Registered (DTR) will also qualify.