Certified Dietary Manager

POSITION SUMMARY :

The Certified Dietary Manager, who is not classified as a dietitian; is ultimately responsible for the food service function. He / she plans and supervises activities of the department to provide service for residents, employees, and visitors. In addition, the Certified Dietary Manager provides technical guidance and administrative direction over food planning, menu formulation and preparation and serving of regular and therapeutic diets.

RESPONSIBILITIES / ACCOUNTABILITIES :

1.      Ensures responsibility for the quality and quantity of food served;

2.      Adheres to all sanitary regulations governing handling and serving of food;

3.      Oversees that meals are prepared and served on schedule;

4.      Investigates trends and developments in dietary practices and techniques, and evaluates their adaptability to dietary program;

5.      Develops, revises and adapts work techniques and methods for more efficient operation of unit and for training employees;

6.      Prepares and serves food in accordance with national standards, administrative policies and within budget allowances;

7.      Maintains accurate records and reports;

8.      Reviews and evaluates the work performance of the dietary personnel as well as counsels / disciplines staff according to established facility personnel policy;

9.      Concerns his / herself with the safety of all nursing facility residents in order to minimize the potential for fire and accidents. Also, ensures that the facility adheres to the legal, safety, health, fire and sanitation codes by being familiar with his / her role in carrying out the facility’s fire, safety and disaster plans and by being familiar with current MSDS;

10.   Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;

11.   Performs other duties as requested.

EDUCATIONAL / VOCATIONAL REQUIREMENTS :

1.      Certification in accordance with regulatory agencies governing the facility.

2.      AA degree in culinary services or food management preferred.

3.      Food Service Certification in accordance with regulatory agencies is required. Associate degree in Food Service preferred.

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