Dietary Manager

Dietary ManagerThe Dietary Manager is responsible for partnering with the Dietitian to plan, organize, develop and direct the overall operation of the Dietary Department in accordance with current, federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Dietary Department is maintained in a clean, safe and sanitary manner.Essential Duties And Responsibilities:Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activitiesAssist in developing & maintaining written job descriptions and performance evaluations for each level of dietary personnelReview the department's policies, procedure manuals, job descriptions, etc., at least annually for revisions, and make recommendations to the Dietitian and/or AdministratorInspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply controlProcess diet changes and new diets as received from Nursing DepartmentReview departmental complains and grievances from personnel and make written reports to Dietitian and/or Administrator of action(s) takenAssist during resident discharge planning with the dietary portion of the resident's discharge from the facilityParticipate in facility surveys (inspections made by authorized government agencies)Interview residents or family members, as necessary, to obtain diet history. Participate in maintaining records of the resident's food likes and dislikesReview therapeutic and regular diet plans and menus to assure they are in compliance with the physician's orders.Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident's response to the serviceEnsure that menus are maintained and filed in accordance with established policies and proceduresEnsure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all timesAssist the Infection Control Committee in the development, implementation, and revisions of food services aseptic and isolation techniquesEnsure that dietary service work area, food storage area, and food preparation areas are maintained in a clean and sanitary mannerReview and revise care plans and assessments as necessary, but at least quarterlyEnsure that the care plan identifies any special equipment and utensils the resident may need; discuss and problem areas with the Director of NursingEnsure that all Dietary personnel are aware of the care plan and that care plans are used in planning daily food services for the residentBudgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary controlPerforms other duties as assigned.Qualifications:Must possess, as a minimum, a high school diplomaMust be possess Food Service Sanitation Manager CertificationMust have, as a minimum of 3 years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facilityMust be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilitiesPhysical Demands: The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Must be able to move intermittently throughout the dayMust be able to push, pull, move, and/or lift minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feetMay be necessary to assist in the evacuation of residents during emergency situationsThe noise level in the work environment is usually moderate.