Dietary Manager

Description

Department:
Dietary Services

Reports To:

Registered Dietitian (R.D.) Consultant, Administrator

The Dietary Manager is responsible for planning, coordinating, preparing, and overseeing the service of all resident diets while ensuring accepted standards of practice are maintained for food preparation, meal service, sanitation, and dietary operations.

Accountability:
Registered Dietitian (R.D.) Consultant, Administrator

• Coordinate and provide orientation and training for all newly hired dietary personnel.
• Provide ongoing in-service education and training for dietary personnel.
• Supervise the proper use, operation, and care of all dietary equipment.
• Maintain safety, sanitation, and housekeeping procedures within the dietary department in accordance with established facility policies and procedures.
• Purchase food and dietary supplies in accordance with facility procedures and budget guidelines.
• Receive, inspect, and verify incoming food and supply deliveries for quality and accuracy.
• Plan menus while adhering to established budget requirements.
• Prepare and post work schedules for dietary department personnel.
• Maintain accurate time and attendance records for dietary employees.
• Be responsible for the dietary department’s role in the facility disaster and emergency preparedness plan.
• Conduct monthly inventories of food, dietary supplies, and equipment.
• Plan and prepare meals and refreshments for special meetings, events, and parties.
• Work closely with and provide assistance to the Registered Dietitian (R.D.) Consultant.
• Monitor and maintain appropriate hygiene standards for dietary department personnel.
• Interview residents and complete dietary assessments in accordance with established facility protocols.
• Actively participate in the Minimum Data Set (MDS) process and resident care conferences.
• Complete progress notes for each resident in accordance with established facility protocols.
• Recognize, prevent, and report suspected abuse, neglect, and exploitation of residents in accordance with facility policy.
• Promote and maintain a safe, clean dining environment for residents.
• Perform all other duties and responsibilities as assigned by the Administrator.
• Serve as an active member of the facility team by placing residents as the highest priority.
• Attend required facility meetings.

• Hold/handle
• Lift
• Carry
• Reach - at and below shoulder height
• Push/pull
• Grasp and handle - pens, paperwork and small equipment
• Sit, stand and walk
• Twist, bend, stoop, kneel, and squat
• Fine hand motor coordination
• Ability to read and write legibly
• Ability to give and follow instructions
• Climb

Talking:
Communicating with residents, families, visitors and staff

Hearing:
To communicate on the phone effectively, Taking instructions from the Administrator, To respond to resident complaints and requests, To respond appropriately to disaster instructions and pages

Sight:
For performing job effectively and correctly

Smell:
For accurate detection and maintenance of facility odors

Tasting:
For checking the food that is being prepared and served to the residents

Serv Safe certification must completed within the timeline established by the facility.

Tasks and procedures performed by the employee involve risks classified by C.D.C. as Category III. (No contact with blood or other bodily fluids to which universal precautions apply, if regular duties are performed.)

Must be able to tolerate a high pace as typical for a nursing facility. Must be able to take and give instructions well and enjoy working with the elderly. Although employee is required to sit for prolonged periods of time, he/she must also be able to tolerate prolonged standing and walking.

• Tuition Reimbursement
• Paid Time Off
• Health Insurance
• Vision Insurance
• Dental Insurance
• Life Insurance
• Opportunities for Advancement