Dietary Manager

Dietary Manager

The primary purpose of the Dietary Manager is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator and the Assistant Administrator to assure that quality nutritional services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and sanitary manner.

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.

• Assist in developing & maintaining written job descriptions and performance evaluations for each level of dietary personnel.

• Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.

• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator.

• Develop and maintain a file of tested standard recipes.

• Keep abreast of economic conditions/situations and recommend to the Administrator adjustments in food services that assure the continued ability to provide daily food services.

• Assume administrative authority, responsibility, and accountability of supervising the Dietary Department.

• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

• Review and assist in developing a plan of correction for Dietary Department service deficiencies noted during survey inspections and provide written copy of such to the Administrator.

• Process diet changes and new diets as received from Nursing Department.

• Review departmental complaints and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) taken.

• Assist in developing and implementing Dietary Department service organization structure.

• Assist the Quality Assessment & Assurance Committee in developing and implementing appropriate plans of action to correct food service deficiencies & also maintain an ongoing quality assurance program for Dietary Department.

• Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility.

• Participate in facility surveys (inspections made by authorized government agencies.

• Interview residents or family members, as necessary, to obtain diet history. Participate in maintaining records of the resident’s food likes and dislikes.

• Assist in developing methods for determining quality and quantity of food served.

• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.

• Ensure that menus are maintained and filed in accordance with established policies and procedures.

• Maintain an adequate liaison with families and residents as necessary.

• Maintain a reference library of written material, laws, diet manuals, food codes, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.

• Visit residents periodically to evaluate the quality of meals served, likes/dislikes and involve the resident/family in planning objectives and goals for the resident.

• Assist in planning regular and special diet menus as prescribed by the attending physician and assist in developing diet plans for individual residents.

• Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders. Review the dietary requirements of each resident admitted to the facility as may be…