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The Division of Developmental Disabilities is seeking to hire a Dietary Manager II for the Shapiro Center located in Kankakee, Illinois to plan, organize, direct, and evaluate the food services program. Manages and directs central dietary operations. Orders food and supplies. Supervises staff in the planning and preparation of diets. Trains professional and para-professional staff regarding food preparation and food nutrition. Monitors clinical dietitians regarding menu preparation and nutritional reviews to ensure compliance with Healthcare and Family Services (HFS), Illinois Department of Public Health (IDPH), Central Management Services (CMS), Department of Human Services (DHS) and Center policies and procedures. Serves as a working supervisor to lower-level staff.
Job Responsibility:
Plans, organizes, directs, and evaluates the food services program at Shapiro Center
Orders food and supplies
Serves as a working supervisor
Coordinates and directs proper maintenance and cleanliness of food service, preparation, and storage areas
Supervises staff in the planning and preparation of diets
Monitors clinical dietitians regarding menu preparation and nutritional reviews to ensure compliance with HFS, IDPH, CMS, DHS and Center policies and procedures
Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above
Requirements:
Requires knowledge, skill, and mental development equivalent to completion of four (4) years of college, with courses in dietetics
Requires two (2) years of professional experience in a large-scale food service program
Requires possession of a Food Service Sanitation Manager Certificate (FSSMC) issued by the Illinois Department of Public Health or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP)
Nice to have:
Three (3) years of professional experience in dietetics and food services management including nutritional values, costs, and accounting for a public or private organization
Two (2) years of professional experience using modern methods, materials and appliances used in large scale food preparation and service for public or private organization
Two (2) years of professional experience working with health and sanitary requirements applicable to a large-scale food service
Two (2) years of professional experience planning and directing the preparation of modified diets and menus for a public or private organization
Two (2) years of professional experience developing and directing education and training programs to teach food and nutrition principles
What we offer:
A Pension Program
Competitive Group Insurance Benefits including Health, Life, Dental and Vision Insurance
3 Paid Personal Business Days annually
12 Paid Sick days annually (Sick days carry over from year to year)
10-25 days of Paid Vacation time annually - (10 days in year one of employment)
Benefit time modified for part-time, 12-hour, & non-standard work schedules (as applicable)
13 Paid Holidays annually, 14 on even numbered years
Flexible Work Schedules (when available dependent upon position)
12 Weeks Paid Parental Leave
Deferred Compensation Program - A supplemental retirement plan
Optional Pre-Tax Programs such as Medical Care Assistance Plan (MCAP), Dependent Care Assistance Plan (DCAP)
Federal Public Service Loan Forgiveness Program eligibility
GI Bill® Training/Apprenticeship Benefits eligibility for qualifying Veterans