Assistant Dietary Manager
The Homestead at Anoka is looking for an experienced Assistant Dietary Manager to provide quality food service in accordance with all State and Federal regulations and to meet the nutritional and individual needs of the residents. This position assists the Director of Dietary in the management of operations of the dietary department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.
What We Do:
The Homestead at Anoka provides customized residential care, including 24-hour nursing, short-term rehab and a specialized memory support household with controlled access. A specialist-led team of licensed nurses, certified nursing assistants, social work professionals and others collaborates to provide excellent care to the residents that reside in the facility.
What You Can Expect from Us:
We offer a comprehensive benefits package which includes the following:
Full Time Staff: Health, Dental, Vision, Life Insurance, Short Term Disability, Flexible Spending, Tuition Assistance, Paid Time Off (PTO)
Full and Part Time Staff: Employee Assistance Program, PTO, Funeral and Jury Duty Leave, Direct Deposit, Fitness Center, low cost meals and Appreciation and Recognition Programs.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Friendly and enjoys working with the elderly.
Nutrition-related Bachelor’s Degree or successful completion of state-approved food service management course (Certified Dietary Manager or Dietary Technician) preferred.
Experience with food preparation in a long-term care setting.
Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
Numerical ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies and monitoring inventory control.
Adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination for determining nutritional quality and palatability of foods.
Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.