Executive Chef/Dietary Manager

3 weeks ago


Raleigh, North Carolina, United States PruittHealth Full time
Job Summary

PruittHealth is seeking a highly skilled and experienced Executive Chef/Dietary Manager to lead our Dietary Department. As a key member of our team, you will be responsible for planning, organizing, and directing the overall operation of the department, ensuring compliance with federal, state, and local regulations.

Key Responsibilities
  • Resident Engagement: Interview residents to obtain food preferences, habits, diet history, and other pertinent nutrition information.
  • Menu Planning: Establish luxury dining standards and procedures, maintaining an excellent dining experience for our residents.
  • Regulatory Compliance: Prepare for visits from Registered Dietitians and comply with recommendations outlined in company policies and procedures.
  • Diet Order Review: Review regular and therapeutic diet orders to ensure they are served as prescribed and in accordance with the menu.
  • Cultural Sensitivity: Review and document patients' cultural backgrounds that may affect food consumption.
  • Food Safety: Monitor freezer/refrigerator temperatures in accordance with established procedures and maintain appropriate documentation.
  • Inventory Management: Conduct inventory, purchase food/supplies, and monitor receipt for compliance with organizational standards of practice and regulatory guidelines.
  • Food Preparation and Service: Maintain the proper storage, preparation, distribution, and serving of food under sanitary conditions in accordance with regulatory guidelines.
  • Supervision: Supervise proper procedures for cleaning all kitchen equipment and supervise the operation of all major equipment.
  • Food Production: Monitor food production to ensure meals are prepared and served to maintain nutritive value in compliance with regulatory guidelines.
  • Budget Management: Maintain compliance with budgetary guidelines as outlined by company policies and procedures.
Qualifications
  • Education: High school diploma or equivalent required.
  • Experience: Five (5) years of experience in a supervisory capacity in a CCRC, hotel, country club, or similar role.
  • Certification: ServSafe certification required.
  • Preferred Qualifications: Customer service orientation, training in cost control, food management, and diet therapy, and basic computer skills.

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