Dietary Manager

TITLE: Food and Nutrition Services Manager

REPORTS TO: Administrator I.

JOB SUMMARY Responsible to plan, organize, develop, educate and direct the overall operation of the Dietary Department in accordance with current Federal, State, and local standards, guidelines and regulations, facility policies and as directed by the Administrator. II.

QUALIFICATIONS

A. Licensed Registered Dietitian, or other clinically qualified nutrition professional (as defined by CMS F801 483.60(a)(1) ) or meets one of the following:

B. Has received certification as a Certified Dietary Manager.

C. Has similar national certification for food service management and safety from a national certifying body; or

D. Has an Associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning.

E. If hired prior to Nov. 28, 2016, must become a CDM by Nov. 28, 2021. If hired after Nov. 28, 2016, must become a CDM by Nov. 28, 2017.

F. Must possess a current/valid Sanitation Certificate or be willing to take the necessary educational course to obtain one.

G. Current knowledge and application of Federal and State Long-Term Care (LTC) Food and Nutrition Services regulations.

H. Must be able to read, write, and speak the English language in an understandable manner.

I. Must possess the ability to make independent decisions when circumstances warrant such action that are in the best interest of the residents, staff and families.

J. Must possess the ability to deal tactfully with residents, family members, visitors, personnel, government agencies/personnel and the general public in a professional manor.

K. Must possess leadership ability and a willingness to work harmoniously with other personnel. 2 1/2015 Rev 11/17

L. The ability to accept and utilize professional supervision, consultation and inservice training/educational opportunities.

M. Must demonstrate the ability to handle confidential data with professional discretion. III.

PHYSICAL REQUIREMENTS

A. Must be able to move intermittently throughout the work day.

B. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.

C. Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, family members, personnel and support agencies.

D. Must be in good general health and demonstrate emotional stability.

E. Must be able to cope with the mental and emotional stress of the position.

F. Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people.

G. May be required to lift, push, pull, and move equipment, supplies, etc. in excess of fifty (50) pounds throughout the day.

H. Must be able to taste and smell food to determine quality and palatability.

I. Is subject to exposure to infectious waste, diseases, conditions, etc., including exposure to the (HIV) AIDS and Hepatitis B viruses. IV.

ESSENTIAL FUNCTIONS

A. Ensure that established departmental policies and procedures are followed

B. Attends and actively participates in resident care plan conference

C. Assess nutritional status of each resident per standards of care

D. Recruit, interview, and select FNS personnel with the approval of the Administrator

E. Schedule department work hours, personnel, work assignments, etc. to expedite work

F. Complete performance evaluations timely

G. Assure that the FNS personnel are performing required duties, obtain all appropriate credentials and training, and follow all approved procedures

H. Plan, conduct, and participate in in-service education programs

I. Orient new employees to the facility, his/her department, and its policies and procedures 3 1/2015 Rev 11/17

J. Recommend to the Administrator the equipment and supply needs of the department

K. Place orders for food, equipment, and supplies, as necessary following established budgetary guidelines approved by the Administrator

L. Inspect food storage rooms, utility/janitorial closets, etc. for up keep and supply control

M. Process diet changes and new diets as received from nursing department

N. Review resident food concerns from Resident Food Committee or Resident Council and make written report to the Administrator of proposed intervention

O. Interview residents, or family members, to obtain diet history and food preferences

P. Maintain an up to date list of all diets, blue cards, nourishment list, resident preferences, and resident diet census

Q. Complete MDS section and corresponding CAA’s, triggers, and care plans, to establish a workable nutrition plan for each resident

R. Visit with residents and/or family to evaluate their acceptance of meals served

S. Review Meal Monitoring Form and document on those residents identified to have decreased oral intake or an unusual eating pattern

T. Assure that stock levels of food supplies are maintained at adequate levels

U. Ensure that all personal operate dietary equipment in a safe manner

V. Work with Corporate management team as necessary and implement changes as recommended

W. Development, maintain, and implement the facility’s Quality Assurance Program

X. Attend department head meetings, Infection Control meetings, Quality Assurance Meetings, etc. as directed

Y. Supervise, educate, counsel and discipline FNS personnel as needed.

Z. Perform rounds on a daily basis to guarantee all forms are completed, food temperatures are accurate, all equipment is functioning properly, all food items are labeled and stored properly, etc.

AA. Supervise all dining rooms for proper service of diets, portions, temperatures, sanitation, etc.

BB. Perform other related duties as assigned