Hickory Treatment Center at Rockville - PRIMARY FUNCTION: The Dietary Manager (DM), is the primary dietary and nutrition member of the clinical team, working to integrate fresh foods to improve the health and general well-being of all clients.SCOPE: Under the immediate supervision of the Operations Manager, the Dietary Manager works to prepare clients healthful, sometimes new food alternatives to promote improved health and well-being. The Dietary Manager is responsible for all the daily operations of the kitchen. The Dietary Manager serves as a role model and mentor to all behavioral health technicians and kitchen staff, and therefore must maintain a professional appearance and demeanor always.MINIMUM QUALIFICATIONS:Plan and direct food preparation and culinary activities.Modify menus or create new ones that meet quality standards.Estimate food requirements and food/labor costs.Supervise kitchen staffs activities.Arrange for equipment purchases and repairs.Recruit and manage kitchen staff.Rectify arising problems or complaints.Give prepared plates the finishing touch.Perform administrative duties.Comply with nutrition and sanitation regulations and safety standards.Keep time and payroll records for kitchen staff.Maintain a positive and professional approach with coworkers and customers.Scheduling flexibility is REQUIRED to accommodate client admissions, census and needs of the facility.Must hold a valid driver's license with acceptable driving record and provide own insured transportation.Proven working experience as a head chefExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programs (MS Office, software, POS)3 Year Hospitality Management in role of Head Chef. Bachelors degree in Culinary science or related certificate.Additional duties as directed by the Operations Manager.PRIMARY RESPONSIBILITIES:Maintains adherence to HIPAA compliance in ALL communication regarding clients in treatmentOrdering Supplies. The Dietary Manager must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.Recipe and Meal Creation. The DM will be solely responsible for the creation of recipes and meals that will improve client nutrition and meet any dietary/allergy needs.Accounting. The DM is responsible for submitting a weekly food budget to the Operations Manager (OM) and keeping track of kitchen expenses, reporting what is spent and what is needed for the kitchen.Staffing. The Dietary Manager is responsible for managing any ancillary kitchen staff and when warranted, wait staff. The DM is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. The Dietary Manager assigns duties to his or her staff, such as food preparation tasks, or assigned line positions.Cooking. The DM is responsible for the preparation and serving of meals, created by the DM or the staff.Celebrations and Special Events. The DM will be the primary developer of catered, celebratory or extraordinary events dishes for marketing purposes.