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Vacancy Search (VPOS)
MENTAL HEALTH, COALINGA STATE HOSPITAL
Title: ASSISTANT DIRECTOR OF DIETETICS |
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Job Description: SUBJECT TO HIRING FREEZE ******Under direction, to assist in the supervision of production and presentation functions of Dietetic Services RESPONSIBLE FOR PERSONNELL MANAGEMENT OF PRODUCTION AND PRESENTATION AREAS Responsible for Food Service Supervisor II, Supervising Cook II training and development. Assists in orientation and training of employees.Coordinates testing and selection interviews schedules, and participates in the testing, selection interviews and hiring of employees. Writes and revises duty statements.Hires employees. Writes and reviews employee’s performance appraisals and discusses them with employees. Holds regular meetings with area employees to communicate expectations, policies, procedures, changes and safety concerns. Applies the principles of progressive discipline. Sets clear and reasonable expectations for staff.Provides site-specific safety training to staff. Adhere to and enforce department’s regulations and guideline in relation to Equal Employment Opportunity Enforce and adhere to laws and rules regarding Violence in the Workplace, Sexual Harassment and professional conduct. Leads by example. Investigates injuries and illnesses. Develops and monitors training of employees regarding prevention of work injury, limited duty assignments and reasonable accommodation requests. RESPONSIBLE FOR PLANNING, ORGANIZING, AND DIRECTING THE PURCHASING FUNCTIONS OF THE PRUDUCTION AND PRESENTATION AREAS Plans, organizes, and directs the purchasing, receiving and storage of food items, non-food items and equipment in Nutrition Services. Establishes purchasing standards for quality and quantity in accordance with procurement and most current professional business practices.Ensures that food items, on-food items and equipment are ordered and delivered to meet the needs of Nutrition Services. Monitors, storage, and issuing of food items and ensures quality, sanitation, security, and meets Licensing requirements. Coordinates minor/major equipment purchases for Production and Presentation areas with Supervising Cook II and Food Service Supervising II. RESPONSIBLE FOR DEVELOPING PATIENTS’ MENUS Reviews menus quarterly for seasonal and holiday changes. Adjusts items to meet current labor, budget, equipment resources, and licensing requirements. Ensures that menu for the general population meets the standards established by Nutrition Services. Overseas computer menu entries. Investigates new food products that may be included in the menu. Oversees regular meetings of patients with Nutrition Services’ staff for customer satisfaction. Communicates permanent and temporary menu changes to Production, Presentation, Clinical, and other areas. And maintains documentation for Licensing. DEVELOPS AND OVERSEES HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) FOOD SAFETY PROGRAM FOR PRODUCTION AND PRESENTATION AREAS Develops and implements HACCP principles in food preparation and meal service. Develops auditing systems for compliance with established HACCP procedures in food preparation and service. Establishes standard operating procedures, critical control points, corrective actions, monitoring and record keeping procedures. ACTS AS DIRECTOR OF DIETETICS IN THE ABSENCE OF THE DIRECTOR Completes any special projects or assignments as delegated by the Director. Attends professional workshops and meetings to maintain professional skills. Attends management, leadership and facility meetings. Accepts appointments to serve on committees as requested. Additional Information:
Special Requirements: SUBJECT TO HIRING FREEZE |
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