Dietary Manager Salaried HCC

Job Description - Dietary Manager Salaried HCC (2606611) Dietary Manager Salaried HCC - 2606611 Overview Plans, organizes, develops, and directs the overall operation of the Dietary Department in accordance with current federal, state, and local regulations governing the center and as directed by the Administrator. Responsible for maintaining the Dietary Department in a clean, safe, and sanitary manner and provide nutritionally adequate meals in accordance with regulatory guidelines. Key Responsibilities Interview patient/family to obtain food preferences, habits, diet history, and other pertinent nutrition information. Complete appropriate clinical documentation in the medical record pertaining to the nutritional needs of the patient in accordance with the comprehensive assessment and care plan to comply with regulatory guidelines. Prepare for visit from Registered Dietitian and comply with recommendations as outlined in company policies and procedures. Review regular and therapeutic diet orders to ensure they are served as prescribed and in accordance to the menu. Review and document patient’s cultural backgrounds that may affect food consumption. Monitor freezer/refrigerator temperatures in accordance with established procedures and ensure appropriate documentation is maintained. Conduct inventory, purchase food/supplies, and monitor receipt for compliance with organization’s standards of practice and regulatory guidelines. Maintain proper storage, preparation, distribution, and serving of food under sanitary conditions in accordance with regulatory guidelines. Supervise tray line service and conduct tray audits to ensure they are served as prescribed and in accordance with regulatory guidelines. Follow procedures for serving partner meals to comply with company policies and procedures. Supervise proper procedures for cleaning all kitchen equipment, including carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine, coffee/tea maker, and steam table. Supervise the operation of all major equipment, including the dish machine, garbage disposal, blender, mixer, steamer, meat slicer, fryer, steamer, ovens, and coffee/tea maker. Monitor food production to ensure meals are prepared and served to maintain nutritive value in compliance with regulatory guidelines. Maintain compliance with budgetary guidelines as outlined by company policies and procedures. Minimum Education Should possess, as a minimum, a high school diploma or its equivalent. Minimum Experience Two (2) years’ experience in a supervisory capacity in a skilled nursing care center, hospital, or other related medical center. Minimum Licensure/Certification Must be certified in an accredited course in Dietetic training approved by the Association of Nutrition and Foodservice Professionals and/or the Academy of Nutrition and Dietetics. Additional Qualifications (Preferred) Customer service oriented. Should have training in cost control, food management, and diet therapy and basic computer skills. As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status. Florida Job Posting Notice For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit #J-18808-Ljbffr Pruitthealth Corporation