Dietary Service Manager​/Dietary Supervisor

Summary

Dietary Service Manager is responsible for organizing, developing, and directing overall operations for nutrition services department in accordance with current applicable federal, state, and local standards, guidelines, and regulations.

• Support daily department operations to ensure service expectations are met with food quality standards, food safety guidelines, and inventory levels.
• Provide leadership with staff and facility regarding department responsibilities and tasks.
• Establish effective communication with interdisciplinary team, patients, family members, and facility employees.
• Support training experience for all new hires.
• Monitor daily processes via forms and audits to best support budget guidelines.
• Maintain records for inspections, quality programs, and audit reviews.
• Maintain kitchen/dietary area in a safe, orderly, and clean manner.
• In coordination with dietitian, formulate menus to determine and ensure that basic dietary and nutritional guidelines are met, and costs are contained.
• Supervise the procurement of food, paper, chemical and other supplies to include implementation of first-in and first-out rotation system for all food items.
• Responsible for monitoring budgeted costs to ensure that guidelines set are being followed. Must be able to supply budget information for planning future budgets.
• Makes recommendations for the development of effective data collection and evaluation systems to identify opportunities to improve the safety and efficiency in delivery of food services to the patient.
• Works with administration in monitoring compliance of the staff to prevent cross contamination relating to the delivery of food services in the facility.
• Performs the required monitoring tests on equipment in the food prep area according to the timeframe and process of the state’s food handling standards.
• Performs random observations of nursing staff compliance to the preparation and serving of food trays.
• Performs daily and/or monthly checks of stored food according to facility policy, checking for expiration dates and the continued integrity of the food container.
• Additional Job Duties as assigned by Administration, Dietician, and/or CEO.

• High school diploma or equivalent.
• Prior experience or training in dietary management.

• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one on one and small group situations to customers, clients, and other employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situation.
• Good communication skills.

• Basic computer skills.
• Holds Food Manager Certificate from state accredited program which has at a minimum 14 hours of course work in food handling and preparation and has successfully completed a food safety examination.

Mid-Senior level

Full-time

Health Care Provider

Hospitals and Health Care