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TC
The Cloisters, Adult Care Facility
Dietary Manager/Cook
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$36,003 / year median in New York
+14% projected growth
Job Description
Overview Join our dynamic team as a Dietary Manager/Cook, where you will lead the culinary and nutritional services within an assisted living environment. This role offers an exciting opportunity to combine leadership, food service expertise, and clinical nutrition knowledge to enhance residents' quality of life. You will oversee daily food production, ensure compliance with health regulations, and manage a dedicated food service team. Your energetic approach and passion for nutrition will directly impact the well-being of our residents, creating a warm and nourishing environment. Responsibilities Manage all aspects of food service operations, including menu planning, food preparation, and presentation to meet dietary needs and preferences. Supervise and coordinate food service staff, fostering teamwork and maintaining high standards of safety and hygiene. Conduct patient assessments to tailor meal plans according to individual health conditions, dietary restrictions, and care plans. Oversee food safety management practices in compliance with health regulation policies and health code requirements. Monitor inventory levels, manage budgets, and oversee procurement to ensure cost-effective food production without compromising quality. Ensure all food service activities adhere to federal, state, and local health regulations while promoting best practices in food safety management. Lead training sessions on nutrition education, health coaching, and dietary guidelines for staff members. Manage the dietary department's workflow efficiently while maintaining a positive environment that supports team management and supervising experience. Qualifications Proven experience in assisted living or healthcare settings with a strong background in dietary management or food service management. Knowledge of physiology, clinical nutrition, dietetics, and care plan development tailored to diverse resident needs. Demonstrated leadership skills with experience managing food service teams and supervising staff effectively. Strong understanding of health regulation policies, food safety management, and compliance with health codes. Budget management skills including budgeting, cost control, and resource allocation within a dietary department setting. Excellent communication skills for collaborating with healthcare teams on patient assessment. Embark on a rewarding career where your expertise in nutrition and leadership can make a meaningful difference in residents' lives!