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Form of workJob Description
POSITION TITLE
The Dietary Manager job description will provide the scope of the position for the facility
Occupational Exposure: Category I
Department: Nutritional Services
Reports to: Administrator
FLSA: Non-Exempt
POSITION SUMMARY:
Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.
SPECIFIC EDUCATION/VOCATIONAL REQUIERMENTS:
1. Graduate of Dietary Manager’s Program, 2-yr, or 4-yr foodservice program
2. Successful completion of Certified Dietary Manager exam
3. Two years’ experience in food service management
4. Prior experience in healthcare foodservice preferred Physical Demands/Working Conditions
5. This position requires that the employee is able to read, write, speak and understand the spoken English language to ensure the safety and wellbeing of our patients and visitors at the work site when responding to their medical and physical needs.
6. Must provide verification of TST (tuberculin skin test) as required by state law and in accordance with Company policy. TSTs will be administered at the work site if required.
JOB SKILLS
1. Skill in motivating, coaching, and supervising foodservice personnel
2. Intermediate computer skills
3. Mathematical and numerical skills; mechanical aptitude helpful
4. Effective written and oral communication skills
5. Demonstrated organizational skills 6. Current awareness of legislation and regulations influencing the practice of standards of care
PERFORMS RELATED DUTIES:
1. Interacts with customers, families, visitors, facility subsidiary personnel;
2. Carries out other tasks as requested in situations where hands-on intervention/participation may be required.
RESPONSIBILITIES/ACCOUNTABILITIES:
1. Puts customer service first. Ensures that residents/patients and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights. Maintains resident/patient confidentiality;
2. Abides by established schedule to assigned facilities.
3. Process new diet orders and diet changes; keep diet cards updated
4. Complete the assigned MDS section according to required timeline
5. Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders
6. Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function
7. Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care
8. Support registered dietitian duties as needed.
9. Assure safe receiving, storage, preparation, and service of food
10. Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
11. Prepare cleaning schedules and maintain equipment to ensure food safety
12. Ensure proper sanitation and safety practices of staff
13. Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
14. Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
15. Manage the preparation and service of special nourishments and supplemental feedings
16. Assure that foods are prepared according to production schedules, menus, and standardized recipes
17. Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees
18. Develop job descriptions and job duties for each level of foodservice personnel
19. Develop work schedules to ensure adequate staff to cover each shift
20. Create and monitor budgets for a cost-effective program
21. Manage revenue-generating services
22. Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
23. Justify improvements in the department design and layout
24. Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers
25. Promotes teamwork and cooperation with other staff.
26. Performs other duties as requested.
