Dietary Manager

Job Title: Dietary Manager

Reports to: Administrator

Job Description:

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

Job Responsibilities:

• Prepare and serve meals in a fine and gracious manner, ensuring the dignity and nutritional needs of the residents
• Cooks meal 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 ServSafe 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.).