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.

Working Conditions (Noise, Environmental, Demands, Shift, Setting, Human Interface, etc.):

Day Shift. General hospital environment including patient's room.

Safety Requirements:

Employees are responsible for all aspects of the hospital safety and health program including compliance with safety rules and regulations, remedying unsafe working conditions, and for continuously practicing safety while performing duties. Sonoma Specialty Hospital policy prohibits employees with patient contact or those who prepare products for patient use from wearing artificial nails. 

Physical Requirements: While performing the duties of this job, the position is frequently required to do the following:

• Stoop, kneel, crouch, reach, and stand for sustained period of time.
• Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.
• Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.
• Express or exchange ideas orally and potentially loudly, accurately, or quickly.
• Perceive the nature of sound with no less than a 40 db loss @ 1000 Hz and 2000 Hz with or without correction.
• Exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently.
• Minimum standard of visual acuity with or without correction.
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

Equipment Knowledge Required:

Standard kitchen equipment. Competency with the electronic documentation system must be obtained within 30 days of hire with full proficiency by 90 days of hire.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly exposed to hospital areas and general office environment.  The work environment is a clean, well-lit, well-ventilated, and temperature controlled environment.  The noise level in the work environment is usually moderate.  The hours of duty are lengthy and irregular.

Salary : $25 - $35