Certified Dietary Manager

This position must provide management for the Dietary Department, ensuring quality food. The Dietary Manager will direct and assist the preparation and serving of regular meals and therapeutic diets, order food and supplies and maintain area and equipment in sanitary condition and assure the smooth operation with other St. Luke departments.

• Is responsible for food purchase, production, and timely service of meals.
• Directs and supervises all dietary functions and personnel.
• Purchases food products from vendors approved by St. Luke.
• Maintains cost records and works to meet budget guidelines.
• Hires, trains, counsels, disciplines, and when appropriate, terminates dietary employees.
• Schedules work hours and assignments, reviews and checks staff work performance. Is responsible to see that each shift is properly staffed.
• Develops job descriptions and schedules. Inventories incoming food and supplies.
• Assures that proper storage is available, and that handling of food and supplies complies with current guidelines.
• Processes new diet orders and diet changes when received from nursing service and keeps diet cards updated.
• Plans and assists in preparation and service of holiday and special meals and functions.
• Evaluates work performance and gives evaluations to dietary employees.
• Coordinates dietary services with nursing service and activities director.
• Assures that food and supplies are available for use by dietary personnel.
• Maintains the standardized recipes in which the recipes are adjusted to the size of facility.
• Checks diet orders that are received against physicians’ orders at least once a month. Notify nursing of discrepancy.
• Inspects storage areas on a weekly basis for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.
• Inspects Dietary Department regularly to ensure that it is safe and sanitary.
• Submits written reports to administration as necessary.
• Plans and presents in-service education programs for the Dietary Department.
• Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary.
• Ensures continued compliance with all federal, state, and local regulations.
• Works with Registered Dietitian to achieve quality food service.
• Maintains current Care Plan for each resident through interdisciplinary Care Plan meetings and updating when necessary.
• Maintains the security of the Dietary Department
• Is responsible for knowing, understanding, and conveying to other dietary staff personnel the Federal and State rules and regulations regarding nursing home dietary requirements and is responsible for their enforcement within the scope of the Dietary Department.
• Develops the dietary department’s budget and major expenditures for approval by the Administrator.
• Performs other tasks as necessary and appropriate when assigned.

St. Luke Hospital & Living Center is an acute care and long term care facility licensed for 10 acute beds and 32 long term care beds. This includes meals for patients, residents, visitors, employees and home health clients.

The Dietary Manager stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. The Dietary Manager must have the ability to work with chemicals/cleaning agents.

• Directly Reporting:
• Indirectly Reporting:
• Works closely with consulting dietitian

Creates a facility-wide focus of performance improvement and quality management. Responsible for developing operational plans, consistent with St. Luke facility priorities, to identify and reach short and long term goals. Assures development and compliance with operating and capital budgets and achievement of financial performance. Internal customers include but are not limited to employees, patients, and other managers, directors, and administrator. External customers include but are not limited to practicing physicians, vendors, and the community.

The Dietary Manager must be a graduate of an approved dietary manager’s course that meets the state…