As a Food Service Director you will oversee daily foodservice operations in a unit and have responsibility for developing and building a team. You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. You will assist in unit forecast and budgeting. The Food Service Director ensures that requirements for appropriate sanitation and safety levels in respective areas are met and coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor scheduling, staffing and employee training. Conducts periodic inventory and maintain records to comply with company, government and accrediting agency standards. You will also be responsible for daily interaction with the client and client’s customers and/or employees.

Requirements Include but not limited to:
• Bachelor’s degree in Institution Management, Food and Nutrition or other related fields.
• CDM or equivalent certification.
• Minimum 2 years experience as Food Service Director in LTC and or Sub Acute setting.
• Kosher law knowledge a plus
• Strong Culinary and Customer Service skills required.
• Must have computer skills using Microsoft Word, Outlook, Excel, and Meal-Tracker a plus
• Strong Communication, management and team building skills with proven track record required.
• P&L accountability is a requirement and/or contract managed service experience desired.
• Position responsible for all aspects of management in the dietary department including but not limited to management and staffing of the dietary employees, purchasing through company online systems, budgeting, weekly QA reporting, monthly QA meetings, relationship building and resident satisfaction
Additional Scope of Responsibilities Include:
• Training kitchen staff in cooking, presentation, sanitation
• Training dining room staff to uphold service standards, menu planning
• Inventory, food and supply ordering, managing food and labor budgets
• Putting on first class events for our residents, their families, potential residents, and professional referral source

Benefits:
• Medical
• Paid Vacation, Sick and Holiday Time
• Dental
• 401k
• Training and Development

Please contact Human Resources for more information. [email protected]

As an Assistant Food Service Director you will provide assistance and coverage for the Food Service Director with management of the daily food service operations in a LTC and Sub Acute unit and have responsibility for developing and building a team. You will maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning. Conducts periodic inventory and maintain records to comply with company, government and accrediting agency standards. You will also be responsible for daily interaction with the client and client’s customers and/or employees.

Requirements Include but not limited to:
• Provide assistance to the FSD when needed.
• Able to positively interact with staff, residents, customers, and family members.
• Able to provide technical guidance and administrative direction over food planning and preparation.
• Knowledge of the basic principle of dietetic, food sanitation and service.
• Ensure sanitation and safety levels of the kitchen are compliant and in accordance with regulatory requirements.
• Must have computer skills using Microsoft Word, Outlook, Excel, and Meal-Tracker a plus.

In the absence of the FSD:
• Train kitchen staff in cooking/presentation/sanitation.
• Train dining room staff to uphold service standards.
• Inventory, food and supply ordering, managing food and labor budgets.
• Put on first class events for our residents, their families, potential residents, and professional referral sources.

Benefits:
• Medical
• Paid Vacation, Sick and Holiday Time
• Dental
• 401k
• Training and Development

Please contact Human Resources for more information. [email protected]

As a Registered Clinical Dietitian, you must be knowledgeable and experienced within the Food and Institutional Dining Industry. You will have strong interpersonal skills, be a team player, and have previous experience in long term and sub acute care facilities. Periodically conducts regulatory compliance audits within assigned facility. You would report directly to our Regional and Director of Clinical Operations.

Requirements includes but not limited to:
• Registered Dietitian with a professionally aggressive demeanor
• Prefer experience in LTC and/or sub Acute setting, MDS, tube feeding, vent unit
• Must have computer skills using Microsoft Word, Outlook, Excel, and Meal-Tracker a plus
• Strong Communication skills are required
• Position involves working closely with the Food Service Director, Regional Clinical Dietitian and our Director of Clinical Operations maintaining all aspects of dietary nutritional care of LTC residents.

Benefits:
• Medical
• Paid Vacation, Sick and Holiday Time
• Dental
• 401k
• Training and Development

Please contact Human Resources for more information. [email protected]

Dietary Aide/Server

Are you someone who is outgoing, organized, resourceful, has great initiative and is a dedicated team player?

Hours: Full Time & Part Time opportunities, flexible days and evenings.

Duties of this position include, but are not limited to:

• Demonstrates ongoing commitment to Pinnacle Dietary’s mission and Core Performance Values.
• Provides outstanding client and resident service.
• Follows all safety and compliance regulations while performing all responsibilities.
• Prepares foods, sets up tray line and delivery trucks, and serves meals to residents in a professional, courteous manner.
• Ensures food is served in appropriate consistencies and portions in accordance with resident requirements and regulations.
• Monitors temperature of hot and cold foods from preparation through serving to assure compliance to required guidelines and regulations.
• Assures all food is stored and labeled in compliance with required guidelines and regulations.
• Correctly identifies individual meal items that are modified to assure compliance with resident diet requirements.
• Prepares and serves snacks, as directed.
• Participates in special facility events.
• Cleans delivery trucks, trays, dishes, silverware, pots/pans, equipment, work areas, refrigerators, floors, etc.
• Monitors and empties garbage, as necessary.
• Notifies supervisor of food, supplies, or equipment needs.
• Reports equipment breakdowns and unsafe conditions to supervisor.
• Attends in-service educational programs, as required.
• Follows Professional Attire policy; Wears uniform and name badges, as required.
• Assists with inventory of food products and supplies, as necessary.
• Assists in creating an environment that protects the confidentiality of residents, staff, and Pinnacle Dietary.
• Other duties as requested or needed.

Qualified candidates will have:

• High School Diploma or equivalent and 1+ year’s food service experience in health care dietary setting is preferred. A comparable combination of related education and/or experience may be considered;
• Preference given to those with culinary education or experience in preparing and serving therapeutic diets;
• ServSafe certification, a plus.
• Ability to meet and maintain all personal health requirement standards, as required;
• Good working knowledge of Federal, State, Company, and Facility guidelines, regulations, policies, and procedures;
• An appreciation of the value of food and dietary equipment and an awareness of the requirement for compliance in all areas of food preparation and serving;
• Outstanding customer service skills; practices active listening to solve client and resident issues;
• Ability to operate all kitchen equipment or the ability to learn;
• Excellent attention to detail; must be numbers oriented, good with math, and be accurate;
• Ability to demonstrate regular attendance on promptness;
• Willingness to perform routine, repetitive tasks with frequent interruptions;
• Ability to work independently and proactively, with great initiative;
• Ability to communicate effectively; verbally and in writing;
• Must have a positive outlook, be dedicated, flexible, and focused;
• Ability to listen, read, understand and follow written and verbal instruction including recipe directions, diet orders, and work assignments;
• Ability to work flexible days/hours as needed, especially during emergency situations.

Physical Demands

• Ability to tolerate exposure to temperatures and humidity changes as in entering refrigerated storage areas, working near ovens, dishwashing machines, steam table, etc.
• Stands and walks continuously. Ability to lift and carry 50 pounds. Reaches, stoops, bends, lifts, carries, climb stairs and ladders, and manipulates various food products, dietary supplies, and equipment.
• Visual acuity, smell, and color discrimination for examining cooked and stored foods;
• Ability to speak, hear, and understand verbal and written instructions;
• Must be free from infection or diseases, as required by regulations;
• Ability to work with chemicals and cleaning agents;

Benefits:
• Medical
• Paid Vacation, Sick and Holiday Time
• Dental
• 401k
• Training and Development

We are proud to be an equal opportunity employer!

Interested in continuing your career with Pinnacle Dietary?

Please apply online or in person to either location:

Wedgwood Gardens Care Center-3419 Route 9 South Freehold, NJ 07728

Merwick Care & Rehabilitation-100 Plainsboro Rd. Plainsboro, NJ 08536

Or contact Human Resources for more information. [email protected]

Are you a Cook Supervisor who is knowledgeable and experienced within the Food and Institutional Dining Industry? The Cook Supervisor reports directly to the Executive Chef. Key function is to provide management support in the absence or work overflow of the Executive Chef. The ideal candidate will have experience and knowledge in food planning, menu formulation, and preparation and serving of regular and therapeutic diets. Candidate will also be responsible for cooking duties in absence of main cook.

Other responsibilities and experience required but not limited to:
• Able to positively interact with staff, residents, customers, and family members
• Able to provide technical guidance and administrative direction over food planning and preparation
• Knowledge of the basic principle of dietetic, food sanitation and service
• Familiar with large scale purchases and food preparation
• Knowledgeable of food and labor laws with accepted food service techniques.
• Cooking a wide variety of food
• Preparing food according to recipes
• Plans cooking schedules to meet mealtime schedules
• Perform related kitchen and cleaning duties as assigned
• High school diploma or equivalent

Please contact Human Resources for more information. [email protected]