*Promotional Only* Director of Dietary Services
County of Humboldt, Eureka, CA, United States
Job Highlights
Interacts directly with patients with chronic mental illness in a supportive, trauma-informed manner during meal service
Collaborates with regulatory surveyors and auditors by maintaining compliance with applicable health, safety, and sanitation standards
Participates in inspections and assists with corrective actions as needed to meet regulatory requirements
Work Location & Hours This position is located at 720 Wood Street in Eureka, CA. A typical schedule is Monday through Friday, 8am-5pm, but may vary.
Definition & Responsibilities Under general supervision, plans, coordinates, supervises, and participates in meal planning, preparation, volume cooking and portioning of meals for patients in a psychiatric facility; performs related work as assigned.
Plans, schedules, and assigns the work of staff engaged in food preparation and distribution in the psychiatric health facility at the County Mental Health Department.
Participates in the hiring of assigned staff, recommending selection for approval.
Trains staff in institutional food preparation policies and procedures, techniques of food preparation, cooking and proportioning, including safe work procedures.
Evaluates employee performance, counsels employees, and effectively recommends initial disciplinary action and other personnel decisions.
Determines work schedules and authorizes leaves, ensuring necessary off‑shift and seven‑day coverage.
Plans a full range of meals including special diets, ensuring that all regulatory agency standards are met.
Oversees and participates in the preparation, cooking and portioning of meals; prepares vegetables and fruits, cooks meats, soups and other foods; prepares sauces, gravies, breads and pastries; performs similar food preparation tasks.
Ensures that food preparation equipment, cooking and serving utensils, kitchen work areas and the dining area are orderly, clean and sanitary.
Uses, cleans, adjusts and performs minor maintenance to a variety of large institutional cooking equipment.
Stores leftover food appropriately, inventories and maintains stocks of food and supplies.
Maintains records of food and supplies used and meals served; prepares periodic and special reports as required.
Knowledge Requirements
Supervisory principles and practices, including work planning, scheduling, review, evaluation and employee training and discipline.
Principles, methods and equipment used in volume meal preparation in an institutional setting.
Nutritional and menu planning for the population served.
Safe work practices and sanitation related to food preparation and service.
Business arithmetic.
Skills
Inventory and record‑keeping principles.
Planning, assigning, supervising, reviewing and evaluating the work of others.
Training staff in work procedures.
Planning, overseeing and preparing meals in a large‑scale, institutional setting.
Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment.
Maintaining accurate records and preparing work‑related reports.
Making accurate arithmetic calculations.
Reading, understanding and following recipes and oral and written directions.
Establishing and maintaining effective working relationships with those contacted in the course of the work.
Other Requirements Must meet minimum standards specified in applicable Federal and State regulations. Possession of a certificate from a program for Dietetic Service Supervisors approved by the State of California or graduation from a dietetic technician program approved by the American Dietetic Association is highly desirable. Must routinely stand and walk for extended periods. Must be willing to work evenings, weekends, holidays and other off‑shift hours.
Desirable Education & Experience Three years of experience in large‑scale institutional food preparation and volume cooking experience.
Equal Opportunity Employer The County is an equal‑opportunity employer. Employment decisions are made without regard to race, religion, color, age, sex, sexual orientation, national origin, ancestry, marital status, disability, military service, or any other protected classification.
#J-18808-Ljbffr
Interacts directly with patients with chronic mental illness in a supportive, trauma-informed manner during meal service
Collaborates with regulatory surveyors and auditors by maintaining compliance with applicable health, safety, and sanitation standards
Participates in inspections and assists with corrective actions as needed to meet regulatory requirements
Work Location & Hours This position is located at 720 Wood Street in Eureka, CA. A typical schedule is Monday through Friday, 8am-5pm, but may vary.
Definition & Responsibilities Under general supervision, plans, coordinates, supervises, and participates in meal planning, preparation, volume cooking and portioning of meals for patients in a psychiatric facility; performs related work as assigned.
Plans, schedules, and assigns the work of staff engaged in food preparation and distribution in the psychiatric health facility at the County Mental Health Department.
Participates in the hiring of assigned staff, recommending selection for approval.
Trains staff in institutional food preparation policies and procedures, techniques of food preparation, cooking and proportioning, including safe work procedures.
Evaluates employee performance, counsels employees, and effectively recommends initial disciplinary action and other personnel decisions.
Determines work schedules and authorizes leaves, ensuring necessary off‑shift and seven‑day coverage.
Plans a full range of meals including special diets, ensuring that all regulatory agency standards are met.
Oversees and participates in the preparation, cooking and portioning of meals; prepares vegetables and fruits, cooks meats, soups and other foods; prepares sauces, gravies, breads and pastries; performs similar food preparation tasks.
Ensures that food preparation equipment, cooking and serving utensils, kitchen work areas and the dining area are orderly, clean and sanitary.
Uses, cleans, adjusts and performs minor maintenance to a variety of large institutional cooking equipment.
Stores leftover food appropriately, inventories and maintains stocks of food and supplies.
Maintains records of food and supplies used and meals served; prepares periodic and special reports as required.
Knowledge Requirements
Supervisory principles and practices, including work planning, scheduling, review, evaluation and employee training and discipline.
Principles, methods and equipment used in volume meal preparation in an institutional setting.
Nutritional and menu planning for the population served.
Safe work practices and sanitation related to food preparation and service.
Business arithmetic.
Skills
Inventory and record‑keeping principles.
Planning, assigning, supervising, reviewing and evaluating the work of others.
Training staff in work procedures.
Planning, overseeing and preparing meals in a large‑scale, institutional setting.
Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment.
Maintaining accurate records and preparing work‑related reports.
Making accurate arithmetic calculations.
Reading, understanding and following recipes and oral and written directions.
Establishing and maintaining effective working relationships with those contacted in the course of the work.
Other Requirements Must meet minimum standards specified in applicable Federal and State regulations. Possession of a certificate from a program for Dietetic Service Supervisors approved by the State of California or graduation from a dietetic technician program approved by the American Dietetic Association is highly desirable. Must routinely stand and walk for extended periods. Must be willing to work evenings, weekends, holidays and other off‑shift hours.
Desirable Education & Experience Three years of experience in large‑scale institutional food preparation and volume cooking experience.
Equal Opportunity Employer The County is an equal‑opportunity employer. Employment decisions are made without regard to race, religion, color, age, sex, sexual orientation, national origin, ancestry, marital status, disability, military service, or any other protected classification.
#J-18808-Ljbffr