Dietary Manager

Description To be responsible for the planning, preparation and service of all diets, the maintenance of accepted standards of practice for the preparation and service of these diets. Accountability: R.D. (Registered Dietitian) Consultant Administrator DUTIES AND RESPONSIBILITIES: Be responsible for orientation and training of new dietary personnel. To provide ongoing in-service for dietary personnel. Supervise the use and care of all equipment. Maintain safety, sanitation, and housekeeping procedure pertaining to the dietary department. Purchase food supplies. Receive and check incoming supplies. Plan menus, adhering to the budget. Prepare and post work schedules. Maintain accurate time records for dietary employees. Be responsible for the part of the disaster plan that applies to the dietary department. Inventory food, supplies and equipment monthly. Plan and prepare meals for special meetings and parties. Work closely with and provide assistance to the R.D. Consultant. Monitor and maintain hygiene standards of the dietary staff. Interview each resident and provide assessments in accordance with established facility protocol. Actively participate with the M.D.S. and resident care conference. Complete progress notes on each resident as per established facility protocol. Prevent abuse, neglect and exploitation in the elderly. Promote a safe, clean environment in which the residents may dine. Any other duties and responsibilities, as requested by the Administrator. Become a participating facility team member with the residents as first priority. Attend facility meetings. Requirements PHYSICAL REQUIREMENTS: Hold/handle Lift Carry Reach – at and below shoulder height Push/pull Grasp and handle – pens, paperwork and small equipment Sit, stand and walk Twist, bend, stoop, kneel, and squat Fine hand motor coordination Ability to read and write legibly Ability to give and follow instructions Climb COGNITIVE AND SENSORY REQUIREMENTS: Talking: Communicating with residents, families, visitors and staff Hearing: To communicate on the phone effectively, Taking instructions from the Administrator, To respond to resident complaints and requests, To respond appropriately to disaster instructions and pages Sight: For performing job effectively and correctly Smell: For accurate detection and maintenance of facility odors Tasting: For checking the food that is being prepared and served to the residents LICENSURE REQUIREMENTS: ServSafe® certification must completed within the timeline established by the facility. SUMMARY OF OCCUPATIONAL EXPOSURE: Tasks and procedures performed by the employee involve risks classified by C.D.C. as Category III. (No contact with blood or other bodily fluids to which universal precautions apply, if regular duties are performed.) OTHER CONSIDERATIONS AND REQUIREMENTS: Must be able to tolerate a high pace as typical for a nursing facility. Must be able to take and give instructions well and enjoy working with the elderly. Although employee is required to sit for prolonged periods of time, he/she must also be able to tolerate prolonged standing and walking. #J-18808-Ljbffr