Dietary Manager

The primary purpose of the Dietary Manager position is to oversee in planning, organizing, developing anddirecting the overall operations of the Dietary Department. Planning, developing, organizing, implementing, evaluating, and directing the Dietary Department’sprograms and activities Coordinate dietary services and activities with other related departments Work with facility consultants as necessary and make recommended changes Developing and maintaining written dietary policies and procedures Interpret the department’s policies and procedures to associates, residents, visitors, governmentagencies, etc. as needed Assume responsibility of obtaining/maintaining MSDS sheets for hazardous chemical used or stored inthe dietary department Complete necessary forms, reports, evaluations, studies, etc. to assure control of equipment andsupplies Review the department’s policies, procedure manuals, job descriptions, etc. annually and makerecommendations for revisions to the Administrator Develop and maintain a file of tested standard recipes Keep abreast of economic conditions/situations and recommend to the Administrator adjustments indietary services that assure the continued ability to provide daily services Assume responsibility and accountability for daily supervision of the Dietary Department Inspect food storage rooms, utility closets, etc. for upkeep and supply control Review and assist in developing a plan of correction for dietary service deficiencies noted during surveyinspections and submit to Administrator for approval Process diet changes and new diets as received from nursing services Assist the Infection Control Coordinator in identifying, evaluating, and classifying routine and job relateddietary functions to ensure that tasks involve potential exposure to blood/body fluids and properlyidentified and recorded Review departmental complaints and grievances form personnel and make written reports to theAdministrator of action taken. Follow facility procedures Developing, implementing, and maintaining an ongoing quality assurance program for the DietaryDepartment Planning the dietary services portion of the resident’s discharge plan Interview residents or family members to obtain diet history Maintain records of the resident’s food likes and dislikes Developing methods for determining quality and quantity of food served Ensure that charted dietary progress notes are informative and descriptive of the services provided andof the resident’s response to the service Ensure that menus are maintained and filed in accordance with facility procedures Maintain a reference library of written materials, laws, diet manuals, etc. necessary for complying withcurrent standards and regulations and that will provide assistance in maintaining quality food services Visit residents periodically to evaluate the quality of meals served, likes and dislikes Involve the residents/family members in planning objectives and goals for the residents Assist in planning regular and special diet menus as prescribed by the attending physician Review therapeutic and regular diet plans and menus to assure they are in compliance with thephysician’s orders Meet with administration, medical and nursing staff as well as other related departments in planningfood service programs and activities Establish a food service production line to assure that meals are prepared and delivered on time Ensure that residents are offered a nourishing snack at bedtime #J-18808-Ljbffr Rest-Haven-Health-and-Rehab