Dietary Manager

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.

• Licensed Registered Dietitian, or other clinically qualified nutrition professional (as defined by CMS F(a)(1) ) or meets one of the following:
• Has received certification as a Certified Dietary Manager.
• Has similar national certification for food service management and safety from a national certifying body; or
• 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.
• Must possess a current/valid Sanitation Certificate or be willing to take the necessary educational course to obtain one.
• Current knowledge and application of Federal and State Long-Term Care (LTC) Food and Nutrition Services regulations.
• Must be able to read, write, and speak the English language in an understandable manner.
• 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.
• Must possess the ability to deal tactfully with residents, family members, visitors, personnel, government agencies/personnel and the general public in a professional manor.
• Must possess leadership ability and a willingness to work harmoniously with other personnel.
• The ability to accept and utilize professional supervision, consultation and in‑service training/educational opportunities.
• Must demonstrate the ability to handle confidential data with professional discretion.

• Must be able to move intermittently throughout the workday.
• 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.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, family members, personnel, and support agencies.
• Must be in good general health and demonstrate emotional stability.
• Must be able to cope with the mental and emotional stress of the position.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people.
• May be required to lift, push, pull, and move equipment, supplies, etc. in excess of fifty (50) pounds throughout the day.
• Must be able to taste and smell food to determine quality and palatability.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including exposure to the (HIV) AIDS and Hepatitis B viruses.

• Ensure that established departmental policies and procedures are followed
• Attends and actively participates in resident care plan conference
• Assess nutritional status of each resident per standards of care
• Recruit, interview, and select FNS personnel with the approval of the Administrator
• Schedule department work hours, personnel, work assignments, etc. to expedite work
• Complete performance evaluations timely
• Assure that the FNS personnel are performing required duties, obtain all appropriate credentials and training, and follow all approved procedures
• Plan, conduct, and participate in in‑service education programs
• Orient new employees to the facility, his/her department, and its policies and procedures
• Recommend to the Administrator the equipment and supply needs of the department
• Place orders for food, equipment, and supplies, as necessary following established budgetary guidelines approved by the Administrator
• Inspect food storage rooms, utility/janitorial closets, etc. for upkeep and supply control
• Process diet changes and new diets as received from nursing department
• Review resident food concerns from Resident Food Committee or Resident Council and make written report to the Administrator of proposed intervention
• Interview residents, or family members, to obtain diet history and food preferences
• Maintain an up‑to‑date list of all diets, blue cards, nourishment list, resident…