Dietary Manager

Job Summary

Responsible to plan, organize, develop, educate, and direct the overall operation of the Dietary Department in accordance with current Federal, State, and local standards, guidelines and regulations, facility policies and as directed by the Administrator.

About the Role

The Dietary Department operates under the direction of the Administrator and is responsible for ensuring the provision of high-quality, nutritious meals to residents while adhering to regulatory requirements.

Responsibilities

• Ensure that established departmental policies and procedures are followed
• Attend and actively participate in resident care plan conferences
• Assess nutritional status of each resident per standards of care
• Recruit, interview, and select FNS personnel with the approval of the Administrator
• Schedule department work hours, personnel, work assignments, etc. to expedite work
• Complete performance evaluations timely
• Assure that the FNS personnel are performing required duties, obtain all appropriate credentials and training, and follow all approved procedures
• Plan, conduct, and participate in in-service education programs
• Orient new employees to the facility, his/her department, and its policies and procedures
• Recommend to the Administrator the equipment and supply needs of the department
• Place orders for food, equipment, and supplies, as necessary following established budgetary guidelines approved by the 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 resident food concerns from Resident Food Committee or Resident Council and make written report to the Administrator of proposed intervention
• Interview residents, or family members, to obtain diet history and food preferences
• Maintain an up-to-date list of all diets, blue cards, nourishment list, resident preferences, and resident diet census
• Complete MDS section and corresponding CAA’s, triggers, and care plans, to establish a workable nutrition plan for each resident
• Visit with residents and/or family to evaluate their acceptance of meals served
• Review Meal Monitoring Form and document on those residents identified to have decreased oral intake or an unusual eating pattern
• Assure that stock levels of food supplies are maintained at adequate levels
• Work with Corporate management team as necessary and implement changes as recommended
• Develop, maintain, and implement the facility’s Quality Assurance Program
• Attend department head meetings, Infection Control meetings, Quality Assurance Meetings, etc. as directed
• Supervise, educate, counsel and discipline FNS personnel as needed
• Perform rounds on a daily basis to guarantee all forms are completed, food temperatures are accurate, all equipment is functioning properly, all food items are labeled and stored properly, etc.
• Supervise all dining rooms for proper service of diets, portions, temperatures, sanitation, etc.
• Perform other related duties as assigned

Requirements

Must possess a current/valid Sanitation Certificate or be willing to take the necessary educational course to obtain one.

Current knowledge and application of Federal and State Long-Term Care (LTC) Food and Nutrition Services regulations.

Must be able to read, write, and speak the English language in an understandable manner.

Must possess the ability to make independent decisions when circumstances warrant such action that are in the best interest of the residents, staff, and families.

Must possess the ability to deal tactfully with residents, family members, visitors, personnel, government agencies/personnel and the general public in a professional manor.

Must possess leadership ability and a willingness to work harmoniously with other personnel.

The ability to accept and utilize professional supervision, consultation and in- service training/educational opportunities.

Must demonstrate the ability to handle confidential data with professional discretion.

Qualifications

• Licensed Registered Dietitian, or other clinically qualified nutrition professional (as defined by CMS F801 483.60(a)(1) )
• Has received certification as a Certified Dietary Manager.
• Has similar national certification for food service management and safety from a national certifying body;
• Has an Associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning.