POSITION TITLE: Operations Dietitian (403)

REPORTS TO: Food Service Director

POSITION SUMMARY:
The Operations Dietitian is responsible for the ingredient label program, a requirement of the Ohio Department of Agriculture Meat Inspection Program.  Responsible for writing assigned menus and completes nutrient analysis as needed.  Responsible for the oversight of clerical duties in the food production facility.  Acts as a food safety and nutrition resource for clients and kitchen staff.  Assists operation managers with the daily operations of the kitchen departments.  Assists in implementing new nutrition programs and services.  Work performed in this position will be of a complex, professional, and sometimes confidential nature.  Work requires a thorough knowledge of nutrition, specifically in the area of the older adult.  Work also requires a basic understanding of food service principles and operations.  Work requires attention to detail, flexibility, excellent communication skills, and the ability to handle multiple functions at one time.  This position will have frequent contact with agency personnel, vendors, clients, funders, and other supporters of the agency.  A positive and cooperative image and attitude is crucial for this position.  Work is performed under the general supervision of the Food Service Director, but will require a significant amount of independence, self-direction, and self-discipline to accomplish the essential functions and responsibilities.

PRINCIPLE RESPONSIBILITIES /ESSENTIAL FUNCTIONS:
Responsible for the oversight of the ingredient labeling of all meals, a requirement of the Ohio Department of Agriculture/Meat Inspection Program.  This responsibility encompasses all aspects of the ingredient label including data collection and label production.  Ensures that labels are developed according to Ohio Department of Agriculture guidelines. Responsible for completing a daily pre and/or post operations checklist in coordination with the Operation Manager.

Responsible for writing assigned menus monthly, ensuring all funder requirements are met.  Writes specific meal patterns for contract clients as needed.  Works with a variety of outreach programs as a nutrition consultant and resource.  This would include creating and approving menus, and providing nutrition education to clients with various cultural backgrounds.

Completes nutrient analysis of menus.  Creates and maintains a database and generates nutrient analysis for menus prepared and served in the LifeCare food production facility as needed.

Responsible for the oversight of clerical duties performed in the food production facility.  Provides guidance on clerical tasks, and helps prioritize workload.  Ensures clerical duties are performed in the absence of clerical staff.

Assists operation managers with the daily operations of the kitchen.  Acts as relief manager for days off.

Assists the Food Service Director in answering meal client questions via telephone.  Acts as a food safety and nutrition resource for clients and kitchen staff.

Responsible for assisting the Food Service Director with administrative duties of the kitchen.  This would include health/safety compliance, policy/procedure development and administration, budgeting, special projects, reports, auditing the vision plan, and work force analysis.  Assists the Food Service Director with special projects and events as assigned.

Functions as a member of the management team.  Promotes a professional image to all clients, vendors, employees, and the community.  Is in charge of the food production facility in the absence of the Food Service Director.  Responsible for performing other department and agency functions as assigned.  Represents the agency at various functions and participates on committees as assigned

WORKING CONDITIONS:
Work is performed primarily in an office or kitchen environment.  Work hours generally between agency opening and closing, Monday through Friday with occasional evenings and weekends as needed.  Employee will be required to travel off-site for some client and education purposes.

QUALIFICATIONS:
Bachelor’s degree in food management, nutrition or dietetics; RD, LD; prefer at least one year experience in a health care organization and one year supervisory experience.  Requires basic computer skills including Microsoft Word and Excel.  Must have a valid Ohio Driver’s License and vehicle available for agency use.  ServSafe certification required.

KNOWLEDGE, SKILLS AND ABILITIES:

• Knowledge of food safety, sanitation, and personal hygiene standards.
• Knowledge of food handling and food storage regulations.
• Knowledge of legal and acceptable supervisory practices related to employee selection, discipline, performance evaluation, and other supervisory duties.
• Must possess good written and oral communication skills.
• Ability to read, write, and speak English.
• Ability to work in a team environment.
• Must possess good organizational skills.
• Ability to prioritize and assign tasks.
• Ability to exercise independent judgement based on meaningful observations and evaluations
• Ability to maintain and promote effective working relationships with LifeCare Alliance staff, guests and clients.