Dietary Manager

Summary The Dietary Services Manager provides overall responsibility for the functions and direction of the dietary services department. The dietetic service shall be organized so that the daily nutritional needs of the patients are met and provide safe, palatable and appropriate food. Coordination between dietary services and nursing services is essential. Sanitation and proper food handling are an essential element. Responsibilities Plans, organizes, and supervises the ongoing operations of the dietary services department. Plans and prepares menus and special diets. Notes all changes to menus, retains and files menus. Orders food supplies to maintain an adequate supply of food stock on hand, checks invoices against arriving supplies, and verifies price and weights. Sets and monitors daily work schedules for all the dietary services department staff. Provides for the implementation and administration of the strict sanitary requirements of the dietary department both of the physical facility and the proper care and handling of food. Visits with patients to determine their needs and preferences. Maintains records of special diets and food requirements of the patients. Responsible for diet instructions when ordered by the physicians. Organization Responsibilities Fosters a culture of service excellence which anticipates and responds to the needs of our customers. Performs job duties and responsibilities in a manner that reflects the highest ethical and professional standards. Maintains compliance with mandatory training initiatives, competencies, and licensure requirements. Complies with all CDP and departmental programs, policies and procedures (i.e. administrative, HR, financial, clinical, quality, and safety policies and procedures). Ensures and protects the confidentiality of sensitive information. Complies with all federal, state, and local standards and laws regulating the provision of professional services (licensure and scope of practi) #J-18808-Ljbffr