Dietary Manager

• Directs daily activities of the  kitchen through scheduling, training and supervision of staff as well as hiring as needed to maintain proper staffing levels.
• Assures all federal, state and hospital policy and producers for proper food storage, handling and disposal as well as sanitation procedures are in place and followed.
• Conducts and keeps record of all scheduled safety audits for department in regards to temperature readings for refrigeration and freezer equipment, inspection of equipment used and the preventative maintenance needed for all equipment assuring proper upkeep.
• Communicates production sheets, monitoring throughout food service periods to assure the quality of food prepared while minimizing waste.
• Ensures catering orders have been prepared correctly and on time.
• Provides needed communication to staff in regards to goals, updates to policy and procedures, training, development and performance review.
• May perform cashier duties. 

Required License/Certifications

• Certified Food Protection Manager Required 
• Food Handler Certification Preferred 
• ServSafe Manager Certification Preferred