Dietary Manager-CDM Required

Required Qualifications
Minimum requirements include:
? Certification as a dietary manager.
? ServSafe Food Protection Manager Certification
Must also meet all State requirements for food service managers or dietary managers.
Two years’ experience in food service management. Prior experience in healthcare foodservice
preferred.
Major Duties and Responsibilities
Oversees the budget and purchasing of food and supplies, and food preparation, services, and
storage.
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.
Monitors regular and therapeutic diets, including texture of foods and liquids to meet the
specialized needs of residents.
Participates in interdisciplinary team meetings.
Participates in QAPI activities when food and nutrition services are involved.
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Dietary Manager Assigned Tasks
? Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when
necessary, terminates employees working in the Dietary 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.
Additional Tasks
? Treats all residents with dignity and respect. Promotes and protects all residents’ rights.
? Establishes a culture of compliance by adhering to all facility policies and procedures.
Complies with standards of business conduct, and state/federal regulations and guidelines.
? Follows appropriate safety and hygiene measures at all times to protect residents and
themselves.
? Maintains confidentiality of protected health information, including verbal, written, and
electronic communications.
? Reports noncompliance with policies, procedures, regulations, or breaches in
confidentiality to appropriate personnel. Reports any retaliation or discrimination to HR or
compliance officer.
? Reports any allegations of abuse, neglect, misappropriation of property, exploitation, or
mistreatment of residents to supervisor and/or administrator. Protects residents from
abuse, and cooperates with all investigations.
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? Reports any occupational exposures to blood, body fluids, infectious materials, and/or
hazardous chemicals in accordance with facility policy.
? Participates in all life safety and emergency drills and trainings. Fulfills responsibilities as
assigned during implementation or activation of the facility’s emergency plan.
? Reports work-related injuries and illnesses immediately to supervisor.
? Follows established infection control policies and procedures.
? As a condition of employment, completes all assigned training and skills competency.
Personal Skills and Traits Desired/ Physical Requirements/Working Conditions
? Ability to read, write, speak and understand the English language.
? Must be a supportive team member, contribute to and be an example of team work.
? 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 general 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.