Dietary Manager

Director of Dietary Services

In keeping with our organization’s goal of improving the lives of the residents we serve, the Director of Dietary Services position is responsible for providing nourishing food to residents, guests, and employees under sanitary conditions and in accordance with established policies and procedures. The Dietary Director manages the day-to-day operations of the dietary department by ordering food supplies, providing supervision of staff, and working with the interdisciplinary team to ensure quality nutritional meals are delivered on-time.

• Plans, directs and supervises the activities of the dietary staff.
• Operates the dietary department in a safe and sanitary manner by ensuring compliance with Federal, State, and local regulations and following established policies and procedures.
• Plans meals far enough ahead to minimize the need for food substations.
• Works closely with facility dietitian to ensure meals meet the nutritional needs of the residents.
• Ensures food supplies are appropriate and places orders when necessary.
• Oversees food tray line to ensure trays are prepared according to diet cards in an efficient manner to meet scheduled meal and snack times.
• Responsible for operating the Dietary Department within budgetary guidelines and limitations.
• Completes annual performance reviews of all subordinate staff.
• Provides guidance and education to staff in regards to their performance.
• Responsible for training and educating staff members.
• Provides counseling and disciplinary action to subordinate staff members as needed.
• Assures that established infection control and prevention practices and standard precautions are maintained at all times.
• Follow established safety precautions when performing tasks and using equipment and supplies.
• Reports all hazardous conditions, damaged equipment, accidents/incidents and supply issues to appropriate persons.
• Communicates and interacts effectively and tactfully with residents, visitors, families, peers and supervisors.
• Ensures each resident receives person-centered care.
• Must answer and respond to call lights promptly and courteously when working in residents care areas.
• Attend and participate in meetings and in-services as directed or scheduled.
• Receive direction from the Nursing Home Administrator on overall Quality Assurance and Performance Improvement (QAPI) objectives for the organization.
• Be knowledgeable in data collection, data analysis methodology, and performance improvement methods needed to support and lead performance improvement projects.
• Identify opportunities for improvement through analysis of data, observation of operations, and consultation with leadership and staff.
• Collaborate with the quality committee and senior leaders to prioritize and develop QAPI efforts.
• Lead performance improvement projects and provide education and coaching in order to build needed skills in others to lead PIPs.
• Participate in multidisciplinary QAPI activities.
• Participate in compliance trainings as scheduled and adhere to compliance plan.

This position supervises Cooks, Dietary Aides and other Dietary Staff.

This job operates in a health care setting. The role requires regular walking to various locations around the facility while pulling or pushing dietary carts. It also routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets, and fax machines. Most of the work is in the dietary department, which can experience extreme temperature changes from excessive heat in the cooking area to freezing temperatures in walk-in freezers.

The role may also come into contact with patients who may have contagious illnesses.

The employee must regularly talk and hear, stand, walk, bend, kneel, and stoop. The employee must be able to lift and move items weighing at least 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

This position is part of a health care facility that is open 24 hours a day, 365 days a year. Rotating shifts as well as holiday and work during inclement weather will be required.

• High school diploma or equivalent.
• Food Sanitation Certification.
• Dietary Manager Certification in the state of practice.

• One year experience as Dietary Manager.

• Knowledge of Federal, State and Local requirements and regulations.

The duties, responsibilities, and activities may change at any time with or without notice.