Dietary Assistant Manager Job Orem area,Utah USA,Healthcare

Job Title
:
Dietary Assistant Manager

Reports to
:
Administrator

Job Description

This position must provide assisted 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, maintain all schedules, menus, and dietary logs, ensure area and equipment is in sanitary condition, and maintain the smooth operation within the department.

Job Responsibilities

Prepare and serve meals in a fine and gracious manner, ensuring the dignity and nutritional needs of the residents

Cook meals according to the dietician approved menus

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 SAL Management Group

Maintains cost records and works to meet budget guidelines

Hires, orients, trains, counsels, disciplines, and when appropriate, terminates dietary employees

Maintains all dietary logs according to state regulations

Schedules work hours and assignments; also reviews and checks staff work performance. Is responsible to see that each shift is properly staffed

Develops cleaning schedules, and other dietary management tools. Checks in and 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

Visits residents to do initial nutritional assessment and screening, explain diet, record food preferences, and promote a quality food service

Visits all residents at least one time per quarter. Documents all visits

Participates in week department head meetings and monthly in-services

Evaluates work performance and gives evaluations to dietary employees

Coordinates dietary services with nursing service and activities director. Nutritional Notes are to be completed monthly for all residents at nutritional risk

Assures that food and supplies are available for use by dietary personnel

Checks trays for accuracy before they are delivered

Maintains the standardized recipes in which the recipes are adjusted to the size of the 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 Dietary Consultant to achieve quality food service

Monitors the food intake of all residents. Reports any problems to the Dietary Consultant and/or Resident Care Coordinator

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

Perform other reasonable tasks as assigned by supervisor

Job Qualifications

Must maintain a current Serv Safe Certificate

Have the ability to effectively communicate with residents, families, supervisors, and associates

Willingness to work with the elderly

Must be in good mental and physical condition

Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary staff

Must have basic knowledge of dietetic principles, food sanitation, and food service operation

Must be able to work productively with other department heads and personnel, and the dietary consultants

Universal Precautions

Exposure to blood/bodily fluids is likely

Physical Requirements

Has ability to do occasional heavy lifting (up to 40 lbs)

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