Dietary Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities
• Aid in developing & maintaining written job descriptions and performance evaluations for each level of dietary personnel
• Review the department’s policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or Administrator
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control
• Process diet changes and new diets as received from Nursing Department
• Review departmental complains and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) taken
• Assist during resident discharge planning with the dietary portion of the resident’s discharge from the facility
• Participate in facility surveys (inspections made by authorized government agencies)
• Interview residents or family members, as necessary, to obtain diet history
• Participate in maintaining records of the resident’s food likes and dislikes
• Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders
• Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service
• Ensure that menus are maintained and filed in accordance with established policies and procedures
• Affirm that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times
• Aid in the development, implementation, and revisions of food services aseptic and isolation techniques
• Affirm that dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary manner
• Review and revise care plans and assessments as necessary, but at least quarterly
• Affirm that the care plan identifies any special equipment and utensils the resident may need; discuss and problem areas with the Director of Nursing
• Affirm that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the resident
• Perform budgetary responsibilities including reviewing financial and budget transactions, assisting with budget development, and budgetary control
• Perform other duties as assigned

QUALIFICATIONS

• Must possess, as a minimum, a high school diploma
• Must be possess Food Service Sanitation Manager Certification
• Must have, as a minimum of 1 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities