Assistant Dietary Manager

JOB SUMMARY:

Helps Manager plan, organize, direct, staff, and manage food service employees and for production to ensure a high standard of nutritional service to clients and employees through coordination with other departments.

JOB QUALIFICATION:

Education:

• Minimum required by law, but not less than a high school diploma.
• Successful completion of an approved Food Management Course.
  
  
  

Experience:

Previous experience in the dietary department of a healthcare facility preferred.

Job Knowledge:

Ability to read, write and use mathematics and units of measurement, knowledge of menus, recipes, food purchasing, preparation and storage, ability to supervise and manage knowledge of facility polices and procedures and job descriptions.

Standards:

Knowledge of and ability to meet regulations of ADA, state, infection control, health department and OSHA

COMMUNICATION REQUIREMENTS OF ESSENTIAL JOB FUNCTIONS:

• Occasionally speaks to individuals.
• Occasionally addresses small groups.
• Frequently reads printed materials.
• Occasionally creates short memos and documents.
  
  
  

CHARACTERISTICS OF TYPICAL WORKDAY:

• 100% Inside work time.
• 30 Minutes lunch
• 15 Minutes a.m. break
• 40 Total work hours/week
• Total work hours/day
  
  
  

ENVIRONMENTAL FACTORS AFFECTING ESSENTIAL JOB FUNCTIONS:

• Temperature/Moisture/Noise
• Dry/arid
• Hazards
• Mechanical
• Electrical
• Burns
• Chemicals
• Atmospheric Conditions
• Fumes
• Odors
• Other Working Conditions
• Works closely with others
• Shift work
  
  
  

ESSENTIAL JOB FUNCTIONS:

• Responsible for maintenance of accurate records for purchasing, expenses, inventory, budgets and staff time charts, cash register receipts and in-service Dietitian reports monthly.
• Responsible for adequate staffing and yearly evaluations, interviews, and orients new personnel.
• Supervises and reviews diet changes and assessments, residents’ nutritional needs and habits on one-fourth basis by care planning.
• Works with Consultant Dietitian to develop policy, procedure, preparation of cycle menus in compliance with all state and federal regulations.
• Assists in and plans special activities involving the dietary department.
• Conducts and maintains records on part of in-service.
• Responsible for the supervision of meal preparation, service, and cleaning of work area to ensure that all residents are being served and accepting meals.
• Must know how to cook.
• May be required to step in as cook or dietary aide.
  
  
  

OTHER JOB FUNCTIONS: