Dietary Manager Salaried HCC

Job Purpose

Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing the center and as directed by the Administrator. Responsible for maintaining the Dietary Department in a clean, safe, and sanitary manner and providing nutritionally adequate meals in accordance with regulatory guidelines.

Key Responsibilities

• Interviews patients/families to obtain food preferences, habits, diet history and other pertinent nutrition information.
• Completes appropriate clinical documentation in the medical record pertaining to the nutritional needs of the patient in accordance with the patient comprehensive assessment and care plan to comply with regulatory guidelines.
• Prepares for visits from Registered Dietitians and complies with recommendations as outlined in company policies and procedures.
• Reviews regular and therapeutic diet orders to ensure they are served as prescribed and in accordance to the menu.
• Reviews and documents patient's cultural backgrounds that may affect food consumption.
• Maintains freezer/refrigerator temperatures in accordance with established procedures and ensures appropriate documentation is maintained.
• Cleans and sanitizes all kitchen equipment to include but not limited to carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine, coffee/tea maker, and steam table.
• Serves partner meals following company policies and procedures.
• Maintains proper storage, preparation, distribution, and serving of food under sanitary conditions in accordance with regulatory guidelines.
• Conducts tray line service and tray audits to ensure meals are served as prescribed and in accordance with regulatory guidelines.
• Maintains compliance with budgetary guidelines as outlined by company policies and procedures.

Minimum Education and Experience

• High school diploma or equivalent.
• Two (2) years’ experience in a supervisory capacity in a skilled nursing care center, hospital, or other related medical center.

Minimum Licensure/Certification

• Must be certified in an accredited course in Dietetic training approved by the Association of Nutrition and Foodservice Professionals and/or the Academy of Nutrition and Dietetics.

Additional Qualifications (Preferred)

• Customer service oriented.
• Training in cost control, food management, and diet therapy.
• Basic computer skills.