Dietary Manager

I. General Description The primary purpose of this position is plan, organize, and direct the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines, and regulations governing the facility. Also to ensure that quality, nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe and sanitary manner. Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. II. Essential Functions: Plan, develop, organize, implement, evaluate and manage daily operations of the dietary department, its programs and activities. Coordinate dietary services and activities with other related departments, i.e. nursing, activities, housekeeping, etc. Develop and maintain written dietary policies and procedures. Perform administrative duties such as completing necessary forms, reports evaluations, studies, etc. to assure control of equipment and supplies. Assist in preparing and planning the dietary department budget for food, equipment, supplies and labor, and submit to the Administrator for review and approval. Review and develop a plan of correction for dietary, service deficiencies noted during the survey process and provide written copy of such to the Administrator for approval. III. Non-essential Functions: Determine departmental staffing requirements necessary to meet the dietary department needs, and assign a sufficient number of dietary personnel for each shift. Conduct departmental evaluations in accordance with the facility’s policies and procedures. Meet with dietary staff on a regular basis to assist department in identifying and correcting problem areas, and or the improvement of dietary. Ensure that all dietary staff attends annual mandatory in-service training. Ensure that all dietary personnel are knowledgeable of the residents’ rights, including the right to refuse. Monitor dietary personnel to assure that they are following established safety regulations in the use of equipment and preparation of food. Ensure that dietary service personnel participate in and conduct all fire safety and disaster preparedness drills in a sage and professional manner. Attend and participate in continuing educational programs related to job position. IV. Accountabilities: Responsible to the administrator for all operations within the dietary department. Maintain communications with all other department heads as well as other staff regarding the care and services for the residents. V. Specifications: Must have as a minimum one (1) year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility prefer certification as food service manager. Must have training in cost control, food management, diet therapy, etc. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long term care facility. Must possess leadership ability and willingness to work harmoniously with and supervise other personnel. #J-18808-Ljbffr Apploi