Certified Dietary Manager - Vivo Healthcare University

 Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.

• • Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to Vivo and Facility management.
  • Training - Responsible for all training, quality control and in-servicing staff to meet Vivo standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs.

• Communication - Effectively communicate all directives from client managers, building occupants, and administrators to Vivo staff.

• Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques.
• Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner.
• Customer Experience - Positively represents Vivo by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff.
• Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests.

Qualifications

• Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily.
• After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals.
• An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
• Specialized training in food service management and nutrition is desirable.
• Certified Dietary Manager or Certified Food Service Manager designation is required in accordance with CMS and/or State/County law.
• Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired.
• Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting.
• May be required to complete an approved sanitation and safety course.
• ServSafe: Current ServSafe certification is required by State / County law. The time of publication of the job description requires ServSafe Food Handler Certification in the following States: CA, FL, IL, OR, TX, UT, and WA. County requirements are in effect in the following States at publication: AL, AZ, KS, MO, MT, NE, NJ, NM, MV, NY, OK, VA and WV.
• Must be able to speak, read and write English to communicate effectively with others.
• Must be able to be at work as scheduled and on time.
• Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers.
• Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.
• Must be able to perform routine, repetitive tasks continuously.
• Must be able to work around food and cleaning products.
• Must live in the service area.