Dietary Manager

Job Details

Job Location:

Cheney, KS 67025

Position Type:
Full Time

Salary Range: $20.00 - $23.00 Hourly

Job Shift: Any

Job Category:
Health Care

Position Summary

Responsible for the daily operations of food service department in accordance with facility policy and procedures and federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory level and equipment.

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Note:

Duties, responsibilities and activities may charge or be assigned at any time with or without notice)

• Specify standards and procedures for preparing food. Ensure effectiveness of standardized recipes.
• Participate in menu planning, including responding to client preferences, substitution list, therapeutic diets, product availability and industry trends.
• Inspect meals and ensure that standards for appearance, palatability, temperature and serving times are met.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Assure that foods are prepared according to production schedules, menus, and standardization recipes.

• Manage staff to ensure compliance with safety and sanitation regulations including safe receiving, storage, preparations and service of food.
• Protect food in all phases of preparation, holding, service, cooking and transportation, following HACCP guidelines.
• Manage physical facilities to ensure compliance with federal and state food safety and sanitation regulations.
• Prepare cleaning schedules and maintain equipment to ensure food safety.

• Process new diet orders and diet changes; keep diet cards updated.
• Complete the assigned MDS section according to required timeline.
• Interview resident to determine diet needs, calculate nutrition intake and develop appropriate dietary plans in cooperation with Registered Dietitian Nutritionist (RDN) Dietician and in compliance with physicians’ orders. Follow ethical and confidentiality principles and practices.
• Review plan of care related to nutritional status; document concerns that can be resolved; improved or addressed to improve client’s nutritional status and eating function with IDT, the client’s nutritional status and eating function.
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care.

• Use evidence-based educational materials to teach residents and staff about basic diet information.
• Support RDN duties as needed.

• Develop and manage food service department budget.
• Supervise departmental business operations, develop and implement cost-effective procedures and manage revenue-generating services.
• Uses forecasts, food waste records to plan the purchase of food, supplies and equipment. Assist in purchasing process.
• Justify improvements and prepare proposals for changes in department design and layout.
• Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers.

• Recruit, interview, hire, onboard, coach, evaluate, reward, discipline and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of food service personnel.
• Identify staffing needs. Develop work schedules to ensure adequate departmental staffing on all shifts.
• Participate in regulatory agency surveys.
• Provide and manage ongoing education and training for staff on federal, state and organizational regulations and policies.
• Establish, manage and evaluate effectiveness of departmental goals…