What are the responsibilities and job description for the Certified Dietary Manager position at Integrated Resources, Inc?
Associates degree required/Bachelor's preferred, 3-5 years related work experience.
Shift: Days - 8 HR. Lice n sure/Certification/Registration ( L is t the required and / or preferred licenses, certifications, or registrations, if any) Required Preferred ServSafe Certification ? ? Certified Dietary Manager ? ?
Position Summary:
The Dietary Manager is responsible for managing and coordinating all activities of the Dietary department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff.
Shift: Days - 8 HR. Lice n sure/Certification/Registration ( L is t the required and / or preferred licenses, certifications, or registrations, if any) Required Preferred ServSafe Certification ? ? Certified Dietary Manager ? ?
Position Summary:
The Dietary Manager is responsible for managing and coordinating all activities of the Dietary department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff.
Specialized Skills and Knowledge (List the minimum required specific knowledge and skills necessary to perform this job. (e.g., basic accounting principles, computer programming, spreadsheets, specific healthcare processes, etc.
1. Knowledge of nutrition and basic therapeutic diets. 2. Basic food service sanitation. 3. Food portion and waste control. 4. Industrial kitchens operations and procedures. 5. Industrial equipment and utensils, and skill in utilizing such.
6. Basic equipment repairs and adjustments. 7. Menu planning techniques and basic knowledge of dietary supplemental requirements and dietary substitutes. 8. Evaluate and prepare statistical material for budget, cost reports, etc. 9. Accept direction and adhere to policies and procedures. 10. Demonstrate tack, resourcefulness, patience and dedication. 11. Effective comprehensive reading skills, strong communication skills, written and verbal. 12. Have a valid California Driver s License in order to drive hospital vehicles or on hospital business.
13. Adapt to the various patient age groups (adolescent, adult and geriatric. 14. Ability to work in fast-paced environment. 15. Ability to meet corporate deadlines. 16. React calmly and effectively in emergency situations. Essential Job Duties/Responsibilities % Of Time 1. Recruit and maintain an effective food service staff adequate to meet patient needs. 5% 2. Complete and plan all dietary staffing schedules. 5% 3. Ensure staff retention through recognition of efforts, providing opportunities to discuss any issue/problems, and maintain a level of staff morale which projects a positive image of the facility. 5% 4. Establish and maintain a level of proficiency in the dietary staff to ensure provision of quality food service. 12% 5. Provide leadership and management 5% 6. Provide in-service education and orientation to the food service staff, and when appropriate, to other facility staff. 5% 7. Evaluate the food service staff performance, within departmental and facility policies and procedures, and ensure completion of performance evaluations on scheduled time frames. 5% 8. Provide counseling and progressive discipline to food service staff, when necessary, and as defined in the facility s policies and procedures. 5% 9. Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures. 7% 10. Work closely with the facility Safety Committee in providing a safe working environment for all food service employees. 5% 11. Provide the food service staff with adequate equipment/supplies and ensure all equipment is maintained in good working condition at all times. 5% 12. Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for concerns. 5% 13. Provide for a sanitary work environment and monitor sanitation and infection control practices to allow for the safe delivery of meals. 5% 14. Develop, review and implement the Dietary Services department policies and procedures and make revisions as needed. 5% 15. Assist with developing the Food Service Department s Performance Improvement and Quality Management plan and coordination with other departments to develop and carry out the facility-wide IOP plan with the Registered Dietitian. 5% 16. Consult with the dietitian regarding the nutritional needs of patients. 1% 17. Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patient s special needs. 1% 18. Participate in the development of the Dietary Services department s budget and ensure it is maintained to an acceptable level. 1% 19. Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service. 1% 20. Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness. 1% 21. Complete reports and update the Director of Plant Operations in the departmental activities on a regular basis. 1% 22. Ensure the Food Service Department is managed to meet department, facility and company-wide goals and objectives in a cost-effective manner. 1% 23. Identify opportunities to improve services, develop Action Plans and ensure actions are taken to implement these changes. 1% 24. Consult with the Facility Director of Plant Operations, Registered Dietitian, Director of Nursing and Medical Director when problem situations arise. 1% 25. Serve on Facility Committees (i.e. IOP, Safey and Infection Control) and attend meetings as assigned. 1% 26. Demonstrate a professional attitude and support the objectives of the facility guest relations philosophy through internal and external communications and interactions with all levels of staff, patients, family members, guests, and community and referral sources. 1% 27. Adhere to facility, department, corporate, personnel and standard policies and procedures. 1% 28. Attend all mandatory facility in-services and staff development activities as scheduled. 1% 29. Adhere to facility standards concerning conduct, dress, attendance and punctuality. 1% 30. Support facility wide quality/performance improvement goals and objectives. 1% 31. Maintain confidentiality of a facility employees and patient information. 1% 32. Performs other duties as assigned/required by this position. 1%
1. Knowledge of nutrition and basic therapeutic diets. 2. Basic food service sanitation. 3. Food portion and waste control. 4. Industrial kitchens operations and procedures. 5. Industrial equipment and utensils, and skill in utilizing such.
6. Basic equipment repairs and adjustments. 7. Menu planning techniques and basic knowledge of dietary supplemental requirements and dietary substitutes. 8. Evaluate and prepare statistical material for budget, cost reports, etc. 9. Accept direction and adhere to policies and procedures. 10. Demonstrate tack, resourcefulness, patience and dedication. 11. Effective comprehensive reading skills, strong communication skills, written and verbal. 12. Have a valid California Driver s License in order to drive hospital vehicles or on hospital business.
13. Adapt to the various patient age groups (adolescent, adult and geriatric. 14. Ability to work in fast-paced environment. 15. Ability to meet corporate deadlines. 16. React calmly and effectively in emergency situations. Essential Job Duties/Responsibilities % Of Time 1. Recruit and maintain an effective food service staff adequate to meet patient needs. 5% 2. Complete and plan all dietary staffing schedules. 5% 3. Ensure staff retention through recognition of efforts, providing opportunities to discuss any issue/problems, and maintain a level of staff morale which projects a positive image of the facility. 5% 4. Establish and maintain a level of proficiency in the dietary staff to ensure provision of quality food service. 12% 5. Provide leadership and management 5% 6. Provide in-service education and orientation to the food service staff, and when appropriate, to other facility staff. 5% 7. Evaluate the food service staff performance, within departmental and facility policies and procedures, and ensure completion of performance evaluations on scheduled time frames. 5% 8. Provide counseling and progressive discipline to food service staff, when necessary, and as defined in the facility s policies and procedures. 5% 9. Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures. 7% 10. Work closely with the facility Safety Committee in providing a safe working environment for all food service employees. 5% 11. Provide the food service staff with adequate equipment/supplies and ensure all equipment is maintained in good working condition at all times. 5% 12. Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for concerns. 5% 13. Provide for a sanitary work environment and monitor sanitation and infection control practices to allow for the safe delivery of meals. 5% 14. Develop, review and implement the Dietary Services department policies and procedures and make revisions as needed. 5% 15. Assist with developing the Food Service Department s Performance Improvement and Quality Management plan and coordination with other departments to develop and carry out the facility-wide IOP plan with the Registered Dietitian. 5% 16. Consult with the dietitian regarding the nutritional needs of patients. 1% 17. Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patient s special needs. 1% 18. Participate in the development of the Dietary Services department s budget and ensure it is maintained to an acceptable level. 1% 19. Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service. 1% 20. Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness. 1% 21. Complete reports and update the Director of Plant Operations in the departmental activities on a regular basis. 1% 22. Ensure the Food Service Department is managed to meet department, facility and company-wide goals and objectives in a cost-effective manner. 1% 23. Identify opportunities to improve services, develop Action Plans and ensure actions are taken to implement these changes. 1% 24. Consult with the Facility Director of Plant Operations, Registered Dietitian, Director of Nursing and Medical Director when problem situations arise. 1% 25. Serve on Facility Committees (i.e. IOP, Safey and Infection Control) and attend meetings as assigned. 1% 26. Demonstrate a professional attitude and support the objectives of the facility guest relations philosophy through internal and external communications and interactions with all levels of staff, patients, family members, guests, and community and referral sources. 1% 27. Adhere to facility, department, corporate, personnel and standard policies and procedures. 1% 28. Attend all mandatory facility in-services and staff development activities as scheduled. 1% 29. Adhere to facility standards concerning conduct, dress, attendance and punctuality. 1% 30. Support facility wide quality/performance improvement goals and objectives. 1% 31. Maintain confidentiality of a facility employees and patient information. 1% 32. Performs other duties as assigned/required by this position. 1%
