Certified Dietary Manager

• Is responsible for the overall direction, planning, coordination, and evaluation of this unit. Administers, develops, assigns and supervises activities of department providing quality food services. Organizes the overall operation of the department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility.

• Maintains performance in compliance with State and Federal laws, consistent with high standards of business and professional ethics. Assures that quality nutritional services are provided in a clean, safe, and sanitary manner.

• Determine department's resource needs; work with Chief Executive Officer to establish department operational and capital budget needs, including developing and implementing methods and systems for improving operational efficiency and controlling expenses.

• Establishes and enforces policies and procedures, and provides administrative direction for menu formulation, HACCP food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization.

• Oversee department's performance improvement activities in accordance with hospital's quality plan and regulatory requirements.

• Responsibilities include interviewing, hiring, and training competent employees; appraising performance, and assisting with rewarding and disciplining employees.

• Helps cover kitchen positions when needed, finds replacement staff when necessary.

• Follows and enforces department and hospital policies. Revises and develops department policies as needed.

• Operates standard kitchen and cafeteria equipment.

• Maintains professional growth and development.

• Maintains effective and courteous communication with internal and external customers.

• Plans and participates in department staff meetings and hospital wide in-service programs as required. Attends regular staff Huddle meetings when available.

• Maintain open communications with representatives of the hospital, medical clinic and health system to ensure that services meet required standards and that the hospital's policies, practices and procedures are understood and followed.

• Perform other related duties incidental to the work described herein.

• Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Work experience: Two- four (2-4) years management experience in a healthcare facility preferred.

• Education/Certifications/Licenses: CDM Preferred or required within 9 months of hire.

• Desired Work Traits: Must be able to manage staff, set priorities, be detailed oriented, have excellent documentation and record-keeping skills, effective communication style and interpersonal abilities.

• Communication Skills: Must be able to read, analyze, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business. Follow and communicate written documents or correspondences such as safety rules, recipes, memos, operating instructions, procedure manuals, etc. Must be able to communicate in English.

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of the job, the employee is regularly required to stand, walk, sit, use hands/fingers, talk and hear . The employee is occasionally required to stoop, kneel, crouch, or crawl; and taste or smell .

• The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Able to lift/move dish racks filled with dishes (10-25#), hot pans of food (10-20#) and cases of food (usually 5-30#) as needed in the job. Employees are expected to use proper body mechanics and obtain assistance for heavy items. Specific vision abilities required by this job include close vision, and ability to adjust focus.

Operate food service equipment such as ovens, steamer, mixers, steam-jacketed kettle, microwave, toaster, plate warmer, sealer, steam tables, dish machine, beverage dispensers, coffee urns, cash register, calculator and computer.

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to hot, wet and/or humid conditions. (Hands are frequently wet.) There is an increased risk of burns and cuts due to the frequent handling of hot food items and working around hot equipment.

• The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, sharp items and risk of electrical shock . The noise level in the work environment is usually moderate.

• The employee is exposed to sick people in this job. Employees are expected to follow proper precautions when near individuals with contagious infections. The employee works in close proximity with others. Their work load may be affected by the speed and competency of coworkers.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

• Vision must be correctable to view computer screens and read printed information. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.

• Hearing must be in the normal range for telephone contacts and other conversations.