Dietary Manager

Job Description

Job Description

Description:

Job Summary:

The purpose of the Dietary Manager position is to provide the clients with fixed and/or custom daily meals and as described in the Specific Areas of Responsibility.

Duties/Responsibilities:

• Ability to follow safety food handling precautions.

• Excellent interpersonal and communication skills.

• Ability to provide outstanding customer service to clients.

• Up-to-date knowledge of adult daily nutritional requirements.

• Plan and Prepare meals daily from a fixed or custom menu.

• Plan and prepare monthly menus.

• Prepare additional food such as snacks as needed or requested.

• Prepares meals/snacks for facility special events.

• Cook in quantity as needed.

• Modify diets with respect to nutrition and in conjunction with Medical Director and Dietitian recommendations.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Check the quantity and quality of received products to ensure that standards are met.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Investigate client complaints regarding meals and report to management.

• Price items on menu and determine food and/or beverage costs.

• Inspect facilities or equipment for regulatory compliance.

• Ensure adequate staffing needs to meet client census.

• Manage and supervise food services staff.

• Train staff on new food services, menus, etc.

• Provide department onboarding for new staff.

• Ensure staff have job descriptions and competencies.

• Approve and review staff work time and schedules.

• Approve staff PTO requests.

• Initiate need for new staff and provide New Hire Requests to CEO.

• Provide all staff 90 day and annual reviews on a timely basis.

• Monitor sanitation practices to ensure the safe consumption of food.

• Present prepared food in appropriate dishes.

• Must be able to attend all mandatory staff meetings or other meetings as scheduled.

• Must maintain excellent attendance and arrive to work on time as scheduled.

• Must be able to take all required trainings.

• Attend staff meetings and conference calls to discuss dietary menus.

Required Skills/Abilities:

• Ability to work as a team member and have communication, organizational and interpersonal skills

• Ability to work under stressful conditions and be flexible in relation to department needs

• Ability to take and follow directions and make sound decisions.

• Ability to always maintain appropriate professional boundaries with clients, co-workers and visitors.

• Ability to maintain high ethical standards and integrity.

• Ability to maintain a professional appearance, aptitude, and attitude.

• Ability to maintain strict client confidentiality in compliance with HIPAA regulations.

• Sensitivity to different cultural backgrounds.

• Ability to adhere to facility policies and procedures, State and Federal law regulations regarding safe food preparation.

• Knowledge of DCF and TJC standards within the Department

• Adhere to all state and federal privacy regulations, including HIPAA and 42 CFR Part 2, and to policies and agreements regarding confidentiality, privacy, and security.

• Demonstrates Proficiency in Verbal and written Communication Skills

• Knowledge of State and Federal Statutes Regarding Patient Confidentiality Laws

• Ability to understand and abide by the Drug Free Workplace Policies

• Ability to complete the Harassment and Discrimination training

• Knowledge of Corporate Integrity and Compliance Program

• This position must provide clean, sanitary, orderly and satisfying surroundings for the clients. Chef promotes clean and sanitary conditions which prevent the spread of infection and odors.

Education and Experience:

• A minimum of high school education, with GED accepted.

• Culinary Arts Degree or equivalent experience and bachelor's degree (preferred)

• A minimum of 3 years prior experience as a Chef/Cook/Dietary Manager in a restaurant, hotel, or with private clients.

Requirements:

Physical Requirements:

Will be required to lift, carry, walk, sit, push, pull, climb stairs, and work a flexible schedule when needed. Must be able to move continuously during work hours and able to lift and/or carry 30-50 lbs. The physical demands described here 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. The employee must frequently lift and/or move up to IO pounds and occasionally lift and/or move up to 25 pounds. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk and sit. The employee is occasionally required to use hands to finger, handle, or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl.

Working Conditions and Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Position is required to work in indoor and outdoor environments as needed. Potential exposure to aggressive situations.

Potential exposure to airborne/blood-borne pathogens and other potentially infectious diseases. Kitchen appliances, stove, dishwasher, kitchen utensils

This position must provide clean, sanitary, orderly and satisfying surroundings for the clients. Dietary Manager promotes clean and sanitary conditions which prevent the spread of infection and odors. Must use gloves as required for the handling of food.