Dietary Manager
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities
- Assist in developing & maintaining written job descriptions and performance evaluations for each level of dietary personnel
- Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator
- Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control
- Process diet changes and new diets as received from Nursing Department
- Review departmental complains and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) taken
- Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility
- Participate in facility surveys (inspections made by authorized government agencies)
- Interview residents or family members, as necessary, to obtain diet history.Participate in maintaining records of the resident’s food likes and dislikes
- Review therapeutic and regular diet plans and menusto assure they are in compliance with the physician’s orders.
- Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service
- Ensure that menus are maintained and filed in accordance with established policies and procedures
- Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times
- Assist the Infection Control Committee in the development, implementation, and revisions of food services aseptic and isolation techniques
- Ensure that dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner
- Review and revise care plans and assessments as necessary, but at least quarterly
- Ensure that the care plan identifies any special equipment and utensils the resident may need; discuss and problem areas with the Director of Nursing
- Ensure that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the resident
- Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control
- Performs other duties as assigned.
- Must possess, as a minimum, a high school diploma
- Must be possess Food Service Sanitation Manager Certification
- Must have, as a minimum of 3 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility
- Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities
- Must be able to move intermittently throughout the day
- Must be able to push, pull, move, and/or lift minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet
- May be necessary to assist in the evacuation of residents during emergency situations
- The noise level in the work environment is usually moderate.
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