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