Dietary Manager Gurnee Health and Rehab Gurnee, IL Job Details Full-time $45,000 - $65,000 a year 10 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Kitchen health and safety standards Food service health code compliance Team supervision Safety regulations Healthcare infection prevention and control expertise Food safety sanitizing procedures Computer skills Managing kitchen staff

Full Job Description Dietary Manager Job Benefits:

Competitive Pay Commensurate with Experience Health Insurance including Dental and Vision Paid Time Off for Sick, Vacation, and Holidays Employer Matched 401k

Daily Pay Employee Perks Website Dietary Manager Job Qualifications:

1 year working experience of dietary supervision in a skilled nursing or other medical facility. Knowledge of infection control, OHSA, safety regulations & nursing home regulations that are applicable to the dietary department. Intermediate computer skills. CDM certification preferred.

Dietary Manager Job Overview:

The primary role of the Dietary Manager involves a variety of administrative duties in addition to food and nutrition planning. The Dietary Manager is required to hire and train workers, create budgets and ensure that their facility meets health and safety code requirements. At the same time, they must determine whether meal plans are meeting nutritional guidelines without going over budget.

Dietary Manager Job Duties:

Meet State requirements for food service managers or dietary managers. Assuring that quality and regulatory standards are met. Plan and direct preparation for regular and therapeutic diets. Assure proper sanitation. Supervise culinary service staff members. Recruit, interview, hire, train, coach, evaluate, reward and discipline team members. Monitor dietary budget, spending and overtime. Use forecasts, food waste records, equipment and inventory records to plan the purchase of food, equipment and supplies. Inspect meals and assure that standards for appearance, palatability, temperature and serving times are met. INDother Assure that foods are prepared according to schedules, menus and standardized recipes.