Overview The Regional Dietary Consultant is a part of a management team for the district and provides overall planning, direction, evaluation and control of the food service units, achieving operational and financial goals. The Regional Director provides guidance and motivation to Culinary Services Managers and Associates. The role is instrumental in establishing and maintaining effective customer/client rapport. Responsibilities Manage accounts within set region to ensure compliance with government and agency standards. Manage planning, budget analysis and reporting for the Region. Create efficiencies within facility kitchens. Assist with training Food Service Directors in ordering process and tray card program. Assist with hire process and/or interview process for facility DSM as needed. Ensure that OnTray policies are met in each facility. Report on any equipment needs in facilities. Ensure that facilities’ kitchens are clean, logs are kept, etc. Assist with training and overseeing food quality and food presentation program. Oversee inventory. Assist with order guides and menu adjustments. Assist with staffing hours for kitchen. Communicate happenings in facilities. Other duties as assigned. Qualifications Experience in long term care food service management. Experience in budget management. Possess all required licensure to serve as a food service director and food handler. Registered Dietitian is a plus. Seniority level Associate Employment type Full-time Job function Health Care Provider Industries Hospitals and Health Care #J-18808-Ljbffr OnTray
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