Dietary Manager / Skilled Nursing Facility

SUMMARY

Coordinates the total operation of the dietary department. Manages food service operations and coordinates nutritional services for residents and patients.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Recruit, hire, orient, train, and retain a sufficient number of qualified staff to carry out the responsibilities of the facility’s kitchen. Ensure employee performance meets or exceeds expectations and conduct periodic performance appraisals timely. Supervise preparation and service of planned menus, nourishment, and supplements, per company policies and procedures and state and federal guidelines. Ensure food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines. Purchase dietary food and supplies per assigned budgets and through company approved distribution sources. Maintain financial records accurately and timely. Participate in the assessment, development and implementation of the nutritional plan of care for residents and patients. Ensure quality assurance processes are followed in preparation of food. Assist with nutritional education for residents, patients, families, and caregivers.

ENTRY QUALIFICATIONS

May be filled by a Registered Dietitian (RD). If the qualified RD is not employed full-time, the director of food and nutrition services can be: A certified dietary manager; A certified food services manager; Has similar national certification for food service management and safety from a national certifying body; Has an associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning. Must meet state‑specific requirements for food service managers or dietary managers, and receive frequently scheduled consultation from a qualified RD or other clinically qualified nutrition professional.

SUPERVISORY RESPONSIBILITIES

Supervises the dietary service staff and others for whom they are administratively or professionally responsible.

PHYSICAL DEMANDS AND ENVIRONMENT

Working in an institutional kitchen environment, employee may need to sit, bend, stoop, see, talk and hear; may occasionally lift or move items up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

OTHER REQUIREMENTS

Participate in (or conduct) company-sponsored training to safeguard against improper use and disclosure of residents’ protected health information. Monitor and ensure compliance with company policies, procedures, and state and federal law. Sign a confidentiality agreement regarding privacy guidelines related to residents’ protected health information.

SALARY RANGE

From $30.00 to $33.00 per hour depending on experience. #J-18808-Ljbffr Santa Monica Healthcare Center