Dietary Manager

Overview?

The Food Services Manager is a qualified supervisor preferably licensed by this state and is knowledgeable and trained in food procurement storage, handling, preparation, and delivery.

Responsibilities and Tasks:

• Assess nutritional needs of residents.
• Developing and evaluating regular and therapeutic diets, including texture of foods and liquids, to meet the specialized needs of residents.
• Developing and implementing person centered education programs involving food and nutrition services for all facility staff.
• Overseeing the budget and purchasing of food and supplies, and food preparation, service, storage; and,
• Participating in the quality assurance and performance improvement (QAPI), as described in 483.74, when food and nutrition services are involved.
• Maintains a clean and sanitary environment.
• Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences, and care plan.
• Participates in interdisciplinary team meetings.
• Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees working in the Food and Nutrition Services department.
• Develops work schedules to ensure adequate staff to cover each shift.
• Monitor budgets for cost-effectiveness and manage any revenue generating services.
• Uses forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Follows standards and procedures for preparing food.
• Participates in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.
• Inspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. Ensures that foods are prepared according to production schedules, menus, and standardized recipes.
• Manages the preparation and service of special nourishments and supplemental feedings.
• Ensures safe receiving, storage, preparation, and service of food. Protects food in all phases of preparation, holding, service, cooking, and transportation.
• Prepares cleaning schedules and maintain equipment to ensure food safety.
• Ensures proper sanitation and safety practices of staff.
• Processes new diet orders and diet changes. Keeps diet cards updated.
• Completes the assigned MDS section according to required timeline.
• Determines resident diet needs and develops appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.
• Reviews plan of care related to nutritional status. Documents concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
• Reviews, revises, and implements, in cooperation with the interdisciplinary team the resident’s nutritional assessment and plan of care.
• Supports Registered Dietitian duties as needed.
• All other duties as assigned.

Qualifications and Skills:

• A certified dietary manager; or
• A certified food service manager; or
• Has similar national certification for food service management and safety from a national certifying body; or
• Has an associate degree or higher degree in food service management or in hospitality, if the course study includes food service management or in management, from an accredited institution of higher learning; and
• Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations, including, but not limited to, foodborne illness, sanitation procedures and purchasing/receiving; and

1. In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers and dietary managers, and

2. Receives frequently scheduled consultations from a qualified dietician or other clinically qualified nutrition professionals

Working Conditions and Physical Demands:

• This is a full-time position and overtime may be required.
• Travel will be minimal.
• Must be a supportive team member, contribute to and be an example of teamwork.
• Ability to make independent decisions when circumstances warrant such action.
• Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the public.
• Must have patience, tact, and willingness to deal with difficult residents, family, and staff.
• Must not pose a threat to the health and safety of other individuals in the workplace.
• Must be able to move intermittently throughout the workday.
• Meets general health requirements according to facility policy, including medical and physical exams and checking immunity status to various infectious diseases.
• Ability to work beyond normal working hours and on weekends and holidays when necessary.
• Ability to assist in evacuation of residents during emergency situations.
• Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.
• May be subject to falls, burns from equipment, and/or odors throughout the day, encounter reactions from dust, tobacco smoke, disinfectants, and other air contaminants.
• Subject to exposure to infectious waste, diseases and/or conditions which include AIDS, Coronavirus, Hepatitis B, and Tuberculosis.
• May be subject to hostile or emotional residents, family members, visitors, or personnel.
• Effective verbal and written communication skills and ability to exercise judgement.
• Basic computer skills.
• Mathematical and numerical skills.
• Organizational skills.
• Positive interpersonal relationship skills, including with persons of all ages and cultures.
• Current awareness of relevant regulations and standards of care.
• Works in well-lit, ventilated area. Atmosphere is warm for cooking.
• May be exposed to heat/cold temperatures in the kitchen/storage areas.
• Subject to frequent interruptions.
• Communicates with medical and nursing staff, and other departments.
• Subject to call-back during emergency conditions.

Essential Functions and Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

Disclaimer: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.