Required Qualifications

Minimum requirements include one of the following:

vCertification as a dietary manager.

vCertification as a food service manager.

vHas similar national certification for food service management and safety from a national certifying body.

vHas an associate’s or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management, from an accredited institution of higher learning.

vHas 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving.

Must also meet State requirements for food service managers or dietary managers.

Two years’ experience in foodservice management. Prior experience in healthcare foodservice preferred.

Major Duties and Responsibilities

Oversees the budget and purchasing of food and supplies, and food preparation, services, and storage.

Maintains a clean and sanitary environment.

Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences, and care plan.

Monitors regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.

Participates in interdisciplinary team meetings.

Participates in QAPI activities when food and nutrition services are involved.

Dietary Manager Assigned Tasks

vRecruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees working in the Food and Nutrition Services department.

vDevelops work schedules to ensure adequate staff to cover each shift.

vMonitor budgets for cost-effectiveness and manage any revenue generating services.

vUses forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.

vFollows standards and procedures for preparing food.

vParticipates in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.

vInspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. Ensures that foods are prepared according to production schedules, menus, and standardized recipes.

vManages the preparation and service of special nourishments and supplemental feedings.

vEnsures safe receiving, storage, preparation, and service of food. Protects food in all phases of preparation, holding, service, cooking, and transportation.

vPrepares cleaning schedules and maintain equipment to ensure food safety.

vEnsures proper sanitation and safety practices of staff.

vProcesses new diet orders and diet changes. Keeps diet cards updated.

vCompletes the assigned MDS section according to required timeline.

vDetermines resident diet needs and develops appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.

vReviews plan of care related to nutritional status. Documents concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.

vReviews, revises, and implements, in cooperation with the interdisciplinary team the resident’s nutritional assessment and plan of care.

vSupports Registered Dietitian duties as needed.