Dietary Manager

About the Role

The Dietary Manager ensures nourishing food is provided to residents, guests, and employees under sanitary conditions, following established policies and procedures. They oversee meal preparation in compliance with Federal and State regulations, plan menus in consultation with a Registered Dietitian, and leverage seasonal and locally available foods.

Responsibilities

• Maintain and review policies and procedures for Food and Nutrition services.
• Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian.
• Test, standardize, and supervise the use of recipes and portion control.
• Calculate specific therapeutic diets as ordered by the physician.
• Provide nutritional supplements and snacks to meet individual nutritional needs.
• Assist in preparing and administering the annual operating and equipment budget for Food and Nutrition Services.
• Prepare and review monthly cost analysis reports.
• Take inventory and purchase food and departmental supplies in accordance with the facility budget and standards.
• Inspect purchases received for accuracy.
• Ensure safety and sanitation standards by conducting periodic environmental and sanitation rounds of the kitchen, dining room(s), and nourishment rooms; report needed repairs.
• Participate in surveys by the Michigan Department of Health & Human Services and other regulatory agencies; stay updated on regulations impacting food handling and departmental operations.
• Maintain records of daily menus, food usage, meal census, and nutritional intervention plans.
• Conduct initial and follow-up visits with patients to assess dietary needs and preferences; prepare nutritional intervention plans.
• Conduct patient surveys regarding menus and meal service; address complaints.
• Attend department and staff meetings, QAPI meetings, and patient care conferences.
• Communicate regularly with the dietary consultant for advice on dietary matters and care planning.
• Assist the Recreation Director in planning special events requiring snacks or refreshments.
• Maintain confidentiality in accordance with HIPAA guidelines.
• Practice good personal hygiene and comply with uniform requirements, including wearing a hairnet or hair cap in food service areas.
• Perform other duties as required.

Requirements

• Certified Dietary Manager.
• One year of management experience preferred.
• Knowledge of dietary service operations, management and supervision principles, and budgeting.
• Working knowledge of Michigan State and other regulatory body regulations related to healthcare and long-term care facilities.
• Ability to communicate effectively, analyze problems, and identify practical solutions.
• Leadership and motivational skills.
• Basic computer knowledge.
• Manual dexterity to operate modern office equipment.
• Ability to travel as needed or assigned.