Dietary Manager

Description

 SUMMARY 

To direct and coordinate food service activities of a nursing home to include staffing, food ordering and preparation, food delivery and clean up in accordance with facility policies, physicians’ orders, resident care plans and appropriate regulations. 

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Must meet all local health regulations and pass post-employment physical exam if required. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Requirements

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Directly supervise employees in the Dietary Department in the day-to-day operations. 

• Review all policy and procedure manuals and adhere to them. 

• Interview, hire, and train employees. 

• Plan, assign, and direct work. 

• Appraise performances and reward and discipline employees. 

• Address complaints and resolve problems. 

• Plan and coordinate standards and procedures of food storage, preparation, and service; equipment and department sanitation; and employee safety. 

• Participate in resident Care Plan Development. 

• Confer with Dietary Consultant to ensure that menus and department policies conform with nutritional standards, government regulations, and internal procedures. 

• Review patient diet information and discuss requests, changes, and inconsistencies with patient, professional staff, and/or resident food committee. 

• Inspect food and food preparation and storage areas. 

• Taste, smell, and observe food to ensure conformance with recipes and appearance standards. 

• Attend meetings with employees, administrative, and/or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving food service.  

• Compute operating costs, maintain records, and prepare reports for use of management or administrative personnel.  

 SUPERVISORY RESPONSIBILITIES 

Manage employees in the Dietary Department. Responsible for the overall direction, coordination, and evaluation of this unit. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  

 EDUCATION and/or EXPERIENCE 

• High-School Diploma or equivalency required. 

• Bachelor’s degree from a four-year college or university preferred.  

• 5-7 years’ related experience and/or training or equivalent combination of education and experience required. 

KNOWLEDGE, SKILLS AND ABILITIES 

• Excellent written and verbal communication skills. 

• Customer service focused.  

• Ability to multi-task while being detail oriented. 

• Intermediate computer skills. 

• Experience with MS Office Word, Excel, and PowerPoint preferred.