Assistant Dietary Manager

Job Description

Job Description

Key Job Duties and Responsibilities

The Assistant Dietary Manager prepares food in accordance with current applicable federal, state, and local  standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the  Director of Food Services. This person will also assist the Dietary Manager in any managerial duties, as needed. 

The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be  required to perform other duties/responsibilities as assigned by an authorized supervisor.

Duties and Responsibilities

Comply with the Facility’s personnel, safety, and corporate policies and procedures.

Report witnessed or reported allegations of resident abuse/neglect immediately to the Administrator, Director of Nursing or  Charge Nurse on Duty.

Treat residents, family members, visitors, and team members with respect and dignity.

Maintain the confidentiality of all resident and family information.

Report to work on time and as scheduled.

Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food  Services.

Assures staff compliance to all state and federal regulations.

Complies with schedule as established by Dietary Manager.

Review menus prior to preparation

Inspect special diet trays to assure that the correct diet is served to the resident

Ensure that all dietary procedures are followed in accordance with established policies.

Assist in establishing food service production line, etc., to assure that meals are prepared on time.

Process diet changes and new diets as received from Nursing Services.

Prepare meals in accordance with planned menus.

Prepare and serve meals that are palatable and appetizing in appearance.

Serve food in accordance with established portion control procedures.

Prepare food for therapeutic diets in accordance with planned menus.

Prepare food in accordance with standardized recipes and special diet orders.

Review care plans to assure that current dietary information is consistent with foods served.

Prepare and serve substitute foods to residents who refuse foods served.

Prepare food in accordance with sanitary regulations as well as our established policies.

Ensure that safety regulations and precautions are followed at all times by all personnel.

Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.

Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.

Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are  maintained.

Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

Ensure that food and supplies for the next meal are readily available.

Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

Recommend to the Director of Food Services the equipment and supply needs of the department.

Make only authorized food substitutions.

Assist in food preparation for special meals, for parties, etc.

Report missing/illegible labels or safety data sheets to the Director of Food Services.

Report all hazardous conditions/equipment to the Director of Food Services immediately.  

Report all accidents/incidents as established by department policies. Fill out and file reports as directed.

Assure that meals and snacks are prepared according to the menus; that meals taste good and are presentable.

Assures all meals are served to residents according to the physician’s orders.

Assures all items needed to prepare foods on the menu are available to dietary staff. Ensures there are adequate foods, supplies  and equipment available. 

Assures that kitchen equipment is clean, in working order and available to dietary staff.

Required to implement and maintain a weekly cleaning schedule.

All infection control procedures are maintained in preparation and storage of food and equipment.

Essential Job Duties/Physical Requirements 

The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other  job/physical requirements may be necessary as deemed by the Facility. 

• Regular worksite attendance. 

• Must have successfully completed all ServSafe educational requirements. 

• Must have basic computer skills. 

• If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in  Company’s Motor Vehicles policy. 

• Must be able to read, write, speak, and understand the English language. 

• Must be able to work beyond normal working hours and on weekends and holidays when necessary.

• Must be able to assist in the evacuation of residents during emergency situations. 

• Must be able to perform the essential position functions of the job with, or without reasonable accommodation.

• Employee is required to use a transfer/gait belt or to obtain the assistance of another employee when attempting to assist  residents when lifting or carrying objects in excess of 25 pounds. The employee must be aware that during the normal, routine  performance of the essential functions, some of the following body movements may occur naturally, although hey may not be a  requirement of the job.  

• Primary Physical Requirements:  

• Lift up to 10 lbs: Constantly 

• Lift 11 to 25 lbs: Constantly 

• Lift 26 to 50 lbs: Occasionally 

• Lift over 50 lbs: Not Required 

• Carry up to 10 lbs: Constantly 

• Carry 11 to 25 lbs: Frequently 

• Carry 26 to 50 lbs: Not required 

• Carry over 50 lbs: Not required 

• Reach above should height: Constantly 

• Reach at shoulder height: Constantly 

• Reach below shoulder height: Constantly 

• Push/Pull: Constantly 

• Hand Manipulation:  

• Grasping: Constantly 

• Handling: Constantly 

• Torquing: Frequently 

• Fingering: Frequently 

• Other Physical Considerations 

• Twisting, Bending, Crawling, Squatting, Kneeling, Crouching, Climbing and Balancing may be required. 

• Employees may be required to operate and automobile and various games. 

• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the  Facility. 

• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.