Dietary Director

Dietary Department Manager

This position is responsible for the day-to-day operations of the dietary department at assigned facility. In addition, ensures quality food is prepared each day and all food safety regulations are followed.

Job-Specific Responsibilities:

Service

Consistently supports and communicates the Mission, Vision, and Values of Nexus Health Systems

Upholds the Standards of conduct and corporate compliance

Demonstrates honest behavior in all matters. To the best of the employee's knowledge and understanding, complies with all Federal and State laws and regulations.

Maintains the privacy and security of all confidential and protected health information. Uses and discloses only that information which is necessary to perform the function of the job.

Adheres to all Nexus Health Systems policies on Health Insurance Portability and Accountability Act (HIPAA), designed to prevent or detect unauthorized disclosure of Protected Health Information (PHI)

Collaborates effectively with colleagues and other departments to ensure seamless service delivery.

Direct all dietary department staff.

Responsible for the Dietary Staff schedule.

Interview, hire, train, supervise, evaluate and discipline dietary personnel

Works safely with all equipment and duties.

Demonstrates flexibility in working hours and days scheduled in order to meet the needs of the department.

Is placed on call as requested by supervisor.

Excellence

Adheres to Food Safety Manual regarding any and all food preparation practices.

Ensures clean-up of kitchen/cafeteria and equipment on a daily basis, including sweeping, mopping and garbage.

Ensures proper stocking, cleaning, and documentation of refrigerator temperatures in patient nutritional areas.

Keeps work area clean and free of hazardous equipment.

Assists with all meal transport as needed.

Utilizes time efficiently and completes duties without sacrificing quality of work.

Responsible for helping set up special functions or meals that the dietary department is ask to participate in.

Ensures that there are clean serving trays in the dining room at all times during serving times.

Patient Experience and Advocacy

Ensures that all meal presentations are well prepared and garnished

Ensures utensils and serving equipment/dishes are clean and ready for next meal service.

Assists with checking of meal trays for accuracy.

Prepares and serves special diet orders (such as pureed, low sodium, mechanically soft, cold food preparation, etc.)

Addresses patients, staff and visitors with warmth and respect.

Assists the cook with meal preparation as needed.

Provides A.M. formulas according to written recipes and following proscribed methods of sanitation.

Quality Assurance and Compliance

Trains dietary staff on job-specific duties and completing competencies.

Responsible for making sure that all dietary employees are completing their daily tasks

Define daily task and assignments for dietary staff

Monitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner, maintain strict adherence to procedures regarding cleaners or hazardous materials or objects, verify universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed, and promptly address any hazardous conditions and equipment

Ensures that all new employees have completed their new hire competency checklist

Ensures that all corrective actions forms are prepared when needed

Responsible for making sure that the dining room is clean and presentable for each meal

Professional Growth and Continuing Education

Follows facility policies and procedures regarding proper sanitation, safety and infection control as mandated by the Texas Department of Health.

Finance

Assists Corporate and Facility management in assuring that adequate levels of food supplies are maintained including appropriate storage and rotating of supplies.

Performs other duties as assigned.

Position Qualifications:

EDUCATION:

Must have high school diploma or equivalent

Associates degree in culinary arts, Bachelors Degree preferred.

EXPERIENCE:

Minimum of 7 years of progressive experience in nutrition services, with at least 3 years in a leadership or management role

SKILLS:

Demonstrated expertise in clinical nutrition, food service operations, and regulatory compliance

Strong financial acumen with budget management experience

Excellent communication, interpersonal, and team leadership skills

Basic computer skills (word, outlook, excel) required.

LICENSURE/CERTIFICATION:

Food Handlers Certification required

Certified Dietary Manager (CDM) preferred.

Must have a valid driver's license