Dietary Manager

Primary Responsibilities:Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The Dietary Manager provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.Essential Functions:Operations ManagementInterview, train, coach, and evaluate dietary staff.Develop work schedules to ensure adequate staff to cover each shiftMonitor budgets for a cost-effective programUse forecasts, food waste records, inventory, and equipment records to plan the purchase offood, supplies, and equipmentWork cooperatively with residents, facility staff, physicians, consultants, vendors, and otherservice providersFoodservice ManagementSpecify standards and procedures for preparing foodParticipate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trendsInspect meals and ensure that standards for appearance, palatability, temperature, and serving times are metManage the preparation and service of special nourishments and supplemental feedingsAssure that foods are prepared according to production schedules, menus, and standardized recipesFood SafetyAssure safe receiving, storage, preparation, and service of foodProtect food in all phases of preparation, holding, service, cooking, and transportation, usingHACCP GuidelinesPrepare cleaning schedules and maintain equipment to ensure food safetyEnsure proper sanitation and safety practices of staffNutrition and Medical Nutrition TherapyProcess new diet orders and diet changes; keep diet cards updatedComplete the assigned MDS section according to the required timelineDetermine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ ordersEducational/Training Requirements:(A) A certified dietary manager; or(B) A certified food service manager; or(C) Has similar national certification for food service management and safety from a nationalcertifying body; orD) Has an associate's or higher degree in food service management or in hospitality, if the coursestudy includes food service or restaurant management, from an accredited institution of higherlearning; or(E) Has 2 or more years of experience in the position of director of food and nutrition services in anursing facility setting and has completed a course of study in food safety and management, by nolater than October 1, 2023, that includes topics integral to managing dietary operations including,but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving; and(ii) In States that have established standards for food service managers or dietary managers, meetsState requirements for food service managers or dietary managers, and(iii) Receives frequently scheduled consultations from a qualified dietitian or other clinically qualifiednutrition professional.Experience Requirements:Prior experience in healthcare foodservice preferredTwo years’ experience in foodservice management requiredThe physical demands described here are representative but not necessary all inclusive, of thosethat must be met by an employee to successfully perform the essential functions of this job. Whileperforming the duties of this job, the employee is regularly required to effectively communicate.Reasonable accommodations may be made to enable individuals with disabilities to perform theessential functions. #J-18808-Ljbffr