Dietary Manager

Dietary Manager

The Dietary Manager manages the food service and nutrition departments to ensure the implementation of standards for quality food service as they apply to patients, staff, guests and the community.

Job Responsibilities:

• Manages the operations of the Dietary Department in accordance with the organization's policies and State, Federal, TJC, and NSLP standards and guidelines.
• Conveys all policies and procedures to dietary staff.
• Oversees daily food preparation; plans for regular and modified diets being sensitive to nutrition, caloric intake, special diets, etc.
• Orders food supplies in a cost-effective manner to ensure an adequate food supply is maintained, records food invoices.
• Responsible for coordinating the food preparation for special functions.
• Consults with Dietitians to ensure compliance with licensure requirements.
• Maintains and monitors the Dietary Department's financial results to achieve operating goals.
• Achieves and maintains a level of service consistent with quality assurance and accreditation standards.
• Maintains and manages dietary staff to achieve effective delivery of services.
• Prepares work schedules of all department personnel to ensure adequate staffing, prioritizing effectively to minimize overtime and adhere to FTE per census standards.
• Maintains accurate up-to-date meal census.
• Processes all patient profile cards by unit/census sheet.
• Provides leadership for staff; promotes an environment in which Food and Nutrition Service team can work cooperatively toward objectives.
• Collaborates with hospital personnel and medical staff to ensure optimal patient care; promotes a positive working environment and guest relations through effective internal and external communications.
• Ensures department equipment is maintained in proper working order; ensures cleanliness, proper storage of equipment and supplies to maintain a clean, safe work area.
• Inspect storage areas on a weekly basis for proper temperatures, cleanliness, and order.
• Assists in cleaning procedures as needed.
• Inspects Dietary Department regularly to ensure that it is safe and sanitary.
• Submits written monthly reports to administration as necessary.
• Maintains production sheets, menus, patient census records, counting, claiming, and temperature sheets for National School Lunch Program (NSLP) and turns in weekly to Dietetics/National School Lunch Program Manager & Administrator.
• Assists in daily kitchen operations to include cooking, meal prep, counting, and cleaning.

Qualifications:

• Education/Experience: Bachelor's Degree in Nutritional Science/Dietary field or combination of training and experience. Registered Dietician license preferred. Previous experience working with or overseeing the National School Lunch Program (NSLP) highly preferred.
• Knowledge/Skills: Ability to perform assignments with minimal supervision. Must be able to perform concentrated and/or complex mental activity with frequent involvement in complex and/or highly technical situations. Must have math skills to enable calculation of recipes and diets Ability to work successfully under highly stressful conditions. Ability to make sound, independent judgments based on scientific and/or ethical principles. Capability of adapting to varying workloads and work assignments on a constant basis. Effective comprehensive reading skills, strong communication skills, written and verbal. Must have a working knowledge of computers.

Minimum Requirements of the Position:

• Must be able to complete new hire requirements such as State of Alaska Background Check and Drug Testing.
• Must be able to obtain a food handlers card within 30 days of hire if does not have a current Serv Safe Manager Certification.
• Must be able to obtain a Serv Safe Manager certification within 6 months of hire.
• Must be able to demonstrate special training, knowledge and skills specific to age groups, as well as job and/or program specific competency within the first three (3) months of training.
• Must complete all mandatory in-services annually.
• Must be tested for Tuberculosis with a PPD skin test or chest x-ray upon hire; PPD skin test required annually or chest x-ray annually thereafter.

General Working Environment:

• Working conditions for all employees are as follows, but not limited to a psychiatric hospital setting; some risk involved in the event of aggressive patient(s); workload may include day, evening, night, weekend and/or holiday shifts. Employees are occasionally exposed to blood borne pathogens. The Dietary Manager is occasionally exposed to outdoor weather conditions, extreme heat (non-weather), toxic or caustic chemicals, risk of fire or explosion, and risk of electric shock. Frequently exposed to wet or humid conditions (non-weather) and extreme cold (non-weather) and regularly exposed to loud noise levels. Subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current and exposure to high heat. May be exposed to conditions that affect the respiratory system or the skin, such as fumes, odors, dusts, mists, gases or lessened ventilation.

Physical Requirements:

• Requirements include but are not limited to the ability to communicate effectively with employees; the ability to effectively utilize communication equipment; the physical agility to perform dietary work; the ability to read and write. Must frequently utilize physical ability for standing or sitting for long periods of time. Must occasionally utilize physical ability for fingering or manual dexterity, repetitive finger motion, lifting or exerting force up to 50 lbs., crouching or stooping and seeing with correction for depth perception. Must regularly utilize physical ability for speaking, hearing, and seeing with correction for close and distance vision, color discrimination, peripheral vision, depth perception and focusing ability. Speaking and hearing may be necessary for conversing with and assessing employees. Mental demands include but are not limited to emotional stability, physical stamina and agility to handle stress and respond quickly and effectively to emergency situations. The worker is subject to odors from paint, carpet adhesives, and other construction and cleaning chemicals used for routine maintenance and building renovation.