Dietary Services Manager

Brief Description

Major Duties and Responsibilities

Overseeing the budget and purchasing of food and supplies, food preparation, services, and storage for two kitchens within our organization at different sites. Also the dietary staff management at both sites.

Maintaining 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.

Monitoring regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.

Participating in interdisciplinary team meetings.

Participating in QAPI activities when food and nutrition services are involved.

Dietary Manager Assigned Tasks

v  Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees working in the Food and Nutrition Services department.

v  Develop work schedules to ensure adequate staff to cover each shift.

v  Monitor budgets for cost-effectiveness and manage any revenue generating services.

v  Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.

v  Follow standards and procedures for preparing food.

v  Participate in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.

v  Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. Ensure that foods are prepared according to production schedules, menus, and standardized recipes.

v  Manage the preparation and service of special nourishments and supplemental feedings.

v  Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking, and transportation.

v  Prepare cleaning schedules and maintain equipment to ensure food safety.

v  Ensure proper sanitation and safety practices of staff.

v  Process new diet orders and diet changes. Keep diet cards updated.

v  Complete the assigned MDS section according to required timeline.

v  Determine resident diet needs and develop appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.

v  Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.

v  Review, revise, and implement, in cooperation with the interdisciplinary team the resident’s nutrition assessment and plan of care.

v  Support Registered Dietitian duties as needed.

Requirements

Required Qualifications

Minimum requirements include one of the following:

v  Certification as a dietary manager.

v  Certification as a food service manager.

v  Has similar national certification for food service management and safety from a national certifying body.

v  Has an associate’s or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management, from an accredited institution of higher learning.

Must also meet State requirements for food service managers or dietary managers.

Two years’ experience in foodservice management. Prior experience in healthcare foodservice preferred.

Personal Skills and Traits Desired/ Physical Requirements

v  Effective verbal and written communication skills and ability to exercise judgement.

v  Basic computer skills.

v  Ability to read, write, speak and understand the English language.

v  Ability to work beyond normal working hours and on weekends and holidays when necessary.

v  Mathematical and numerical skills.

v  Organizational skills.

v  Positive interpersonal relationship skills, including with persons of all ages and cultures.

v  Current awareness of relevant regulations and standards of care.

v  Ability to assist in evacuation of residents during emergency situations.

v  Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.

v  Ability to lift and carry in excess of 50 pounds.

Summary

Major Duties and Responsibilities

Overseeing the budget and purchasing of food and supplies, food preparation, services, and storage for two kitchens within our organization at different sites. Also the dietary staff management at both sites.

Maintaining 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.

Monitoring regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.

Participating in interdisciplinary team meetings.

Participating in QAPI activities when food and nutrition services are involved.