Certified Dietary Manager

Job Summary:

Responsible for nutrition screening, assessment, and recommendations to the physician and medical staff; monitoring ongoing nutrition care of patient, providing nutrition counseling including diabetes education to both inpatients and outpatients. Responsible for maintaining and administering dietary and nutrition services and to provide for the operational needs of the dietary staff. Works in conjunction with dietary lead to manage the day to day operations of the Dietary Services Department in accordance with hospital accreditation standards (e.g., DNV, Title 22 regulations).

Education, Training and Licenses Required:

• Dietary Manager Certification.
• Bachelor's degree in Nutrition, Dietetics or related field and/or Certified Food Safety Manager Certification
  

• Minimum of one (1) year nutrition management experience in related field. Minimum 1 year experience as a Registered Dietitian; Working experience in an acute care hospital highly preferred.

Experience Required:

• Ability to read, speak, write and follow verbal or written directions is required.
• Knowledgeable of therapeutic and general diets and quantity food preparation.
• Prior food service experience is necessary.
• Knowledge of basic safety, sanitation and food preparation techniques and standards is required.
• Two years’ experience as a clinical dietitian in an accredited hospital is desirable.
• Teaching experience, i.e. diabetes education is desirable. Geriatric experience is preferred.

Responsibilities:

• Develop operational goals and objectives of the Dietary Department.
• Assist with preparation of annual operating budget based upon approved departmental financial and non-financial objectives. Maintain required records, complete required regularly scheduled financial reports to monitor financial results.
• Implement (according to DNV, health department requirements, and patient/resident input) nutritionally sound food programs for patients, residents, staff, and visitors.
• Serve as a resource and ensure communication for administration and staff by communicating new industry, nutrition and operational trends. Communication methods include participation on committees, conducting department meetings and training sessions.
• Execute legally required personnel programs and procedures including related administrative reporting documentation.
• Develop and maintain professional relations through formal information communication systems including meetings and reports, both written and verbal.
• Select, train/orient, assign department staff, evaluate performance, and make recommendations for personnel actions.
• Maintain established departmental policies and procedures, objectives, quality assurance program, safety, environmental and infection control standards.
• Initiate and place orders for food, supplies, and other needs. Perform tasks relative to receiving, inspecting, storing, distributing, and delivering the various foods and supplies ordered.
• Maintain departmental reports and record and collect statistical data for administrative and regulatory purposes.
• Detect and take corrective action concerning defective and damaged merchandise and reports unusual conditions to supervisor.
• Maintain all records involved in the purchasing function, such as bid sheets, food orders, purchase orders, expediting forms, disbursement and receiving forms.
• Participate in administrative staff meetings and attends other meetings as assigned.
• Negotiate contracts with food service companies.
• Cooperate with the Finance Department in billing, collecting, charging, reporting and proper accounting for revenues from the sale of meals and in developing and maintaining adequate safeguards for preventing losses.
• Advise and assist in planning food services for events being held at outside locations.
• Maintain established departmental policies and procedures, objectives, quality assurance program, and safety standards.
• Coordinate loading, delivery, and pickup of food carts on schedule.
• Prepare written documentation as required by the profession and the department.
• Assist with care and maintenance of department equipment and supplies.
• Directs all patient interactive positions (i.e. dietitians, diet clerks, etc) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
• Maintains communication with patients, staff, and customers regarding the level of services they receive from nutrition services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and / or staff whenever necessary.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and releases staff.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Manages facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual.

All aspects of clinical nutrition care of patients.  Ability to counsel and/or teach.  Ability to evaluate quality, safety, and appropriateness of dietary department.  Excellent assessment, communication and teaching skills.  Ability to organize time and function independently in self-directed manner.

It is the policy of Sonoma Specialty Hospital not to discriminate against any applicant for employment, or any employee because of age, color, sex, disability, national origin, race, religion, or veteran status.

Salary : $30 - $35