DIETARY MANAGER

JOB SUMMARY:

Plans, organizes, and directs food production, preparation, and service for the hospital. Establishes policies, procedures, and departmental objectives. Supervises departmental personnel, and all functions, including food service to residents, assisted living and hospital staff members, visitors, and family members.

OSHA Bloodborne Pathogens Class III.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A. Manages the preparation and service of nutritional food.

• In co-ordination with the dietitian reviews menus.
• Assures physicians orders concerning patient diets are followed.
• Monitors the sanitary conditions in food handling and preparation and compliance with infection control procedures.
• Request comments from patients and customers concerning the flavor, appearance, and temperature of menu items and their views on the service provided.
• Inspects Trays before delivery.
• Maintains the standardized recipes in which the recipes are adjusted to the size of the facility.

B. Manages the procuring of food items and other supplies and maintain cost, and revenue records.

• Purchase or recommends the purchase of all supplies for the department.
• Establishes and maintains contact with suppliers and vendors.
• Keeps essential records, including menus, purchase orders, and food cost and revenue reports.
• Ensures that food and supplies are available for use by dietary personal.

C. Assist the Dietitian in providing nutritional support for patients.

• Under the supervision of the Dietitian, screens patients and performs Assessments to determine nutritional needs.
• Assist in the preparation of patient menus.
• Provides preference sheet and assists in checking of patient tray lines for accuracy of service.
• As directed by the Dietitian, consults with patients to determine food preferences and participates in patient rounds.
• Works with Dietician to achieve quality food service.

D. Manages department functions and supervises department personnel.

• Directs and supervises all dietary functions and personal on a day-to-day basis.
• Initiates departmental policies, procedures, and practices, consistent with assisted living policies.
• Establishes management control procedures to create efficient and Effective preparation and service of food.
• Supervises and coordinates activities including work routines and schedules and selects, hires, develops, evaluates, disciplines, and when necessary, terminates departmental employees in compliance with hospital policy.
• Fulfills assisted living requirements for food and beverage service at meetings and special functions.
• Monitors the utilization of approved budget resources.
• 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, shift duties and other dietary management tools. Checks in and inventories incoming food and supplies.
• Inspects dietary department regularly to insure sanitation and safety.
• Plans and presents in-service education programs for the Dietary Department.

OTHER SIGNIFICANT REQUIREMENTS:

A. Interacts with director, staff and residents on a continuous basis.

B. Maintains favorable relationships with outside suppliers and vendors.

C. Follows safety and infection control guidelines for the Hospital.

D. Participates in Department Head Meetings.

E. Performs other tasks as necessary and appropriate when assigned.

F. Presents reports to administration as needed (i.e. year to date meal count and revenue, inventory)

G. Community Service