Dietary Manager

OVERVIEW:

The Director of Dietary will prepare dining rooms and tables, provide meal service to residents and maintain cleanliness and sanitation of dining and kitchen areas. Responsible for planning, preparing and serving regular, modified consistency and therapeutic diets using the corporate menu program. This position will ensure full compliance with nutritional standards, internal procedures and government regulations while preparing and serving foods and beverages to all patients/residents.

RESPONSIBILITIES:

·         Conduct routine patient nutritional screening which includes food/fluid intake information and obtaining resident/patient food preferences.

·         Perform necessary nutritional screens for dietitian and calculate nutritive intake within the scope of practice.

·         Identify nutrition concerns and make appropriate referrals.

·         Implement diet plans and physician’s diet orders using appropriate modifications

·         Utilize standard nutrition procedures

·         Document nutritional screen data in medical record, review intake records, do visual meal rounds and document food intake

·         Participate in patient/resident care conferences and provide patient/residents with basic nutritional education

·         Specify standards and procedures for food preparation

·         Continuously improve care and service

·         Supervise preparation and serving of modified consistency and therapeutic diets and supplemental feedings

·          Manage sanitary foodservice environment by protecting food in all phases of preparation, handling and service, cooling, storage and transportation

·         Purchase, receive and store food following established sanitation and quality guidelines as well as purchase, store and ensure safe use of chemicals and cleaning agents

·         Manage equipment and maintenance of equipment

·         Develop work schedules, cleaning schedules and prepare work assignments

·         Prepare, plan and conduct departmental meetings and in-service programs

·         Interview, hire and train new employees as well as conducting employee evaluations.

·         Operate within annual budget parameters

QUALIFICATIONS:

EDUCATION / EXPERIENCE

 Must possess Certified Dietary Manager (CDM), Certified Food Protection Professional (CDM®, CFPP) certification

·         SafeServe certification 

·         Experience in food orders, sanitation, budgeting and nutritional assessments

·         Minimum of three (3) years of healthcare related experience preferred.

·         Two (2) years management experience preferred.

SUPERVISORY RESPONSIBILITIES:

·         This position supervise the entire dietary staff

WORK ENVIRONMENT:

·         May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.

·         May be exposed to dirt, dust, fumes, smoke and unpleasant odors

·         Exposed to sharp knives, hot surfaces and wet floors in the workplace

·         Must be able to meet deadlines with severe time constraints 

·         The noise level in the work environment is frequently loud

PHYSICAL REQUIREMENTS:

·         The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

·         Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision

·         While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear

·         The employee must occasionally lift or move office products and supplies, up to 40 pounds.

TRAVEL: 

·        There are no travel expectations for this position