GENERAL PURPOSE

Manage the operation of the Dietary Department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, patient care plans and appropriate regulations.

ESSENTIAL JOB DUTIES

Plan facility and individual resident menus in conjunction with the Dietitian utilizing Company menu program.

Participate in regularly scheduled conferences and meetings in the center and outside training meetings.

Ensure food and supplies are purchased within budget and are timely and available for each meal.

Ensure food is nutritional, appetizing, prepared per menu and recipes and served in a timely manner. Ensure appropriate meals/snacks are served to residents.

Utilizes menu and patient care software.

Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation, food handling and storage of food and supplies. Maintain the highest level of quality and timeliness of food service.

Orient new staff, create job assignments and cleaning schedules.

Provide ongoing education and training to all dining staff.

Meet Company policies and state and Federal regulations for food and nutrition services provided. Create work schedules and manage labor budget.

Maintain records per policy.

Ensure equipment and work areas are clean, safe and orderly; ensure strict adherence to procedures regarding cleaners or hazardous materials or objects; ensure universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.

Active involvement with quality assurance program, survey preparedness and QAPI meetings.

Screens/visits all residents to obtain diet history and food preferences.

Communicates dietary issues to Registered Dietitian and other clinical team members.

CODE OF CONDUCT Must adhere to the Company’s Code of Conduct and Business Ethics policy including documentation and reporting responsibilities

QUALIFICATIONS

High school diploma or equivalent

State approved dietary manager certificate or become certified within one year from hire date

Certified Dietary Manager (CDM) 

Minimum of 1 year in healthcare, hotel, restaurant, school, prison or armed services food service experience

Certification for food protection (i.e. ServSafe or equivalent preferred)

KNOWLEDGE, SKILLS, ABILITIES & BEHAVIORS

Basic understanding of computer technology, including email use

Strong verbal, reading, writing and math skills Ability to supervise staff

Experience in culinary skills or food service with ability to train cooking and food production

Must be able to maintain confidentiality regarding patient and company proprietary information

Must have the ability to relate professionally and positively and work cooperatively with patients, families, and other employees at all levels

Proficient with computer skills and Microsoft Office applications

Experience in face to face interactions with customers

Experience in long term care setting

Must be capable of maintaining regular attendance

PHYSICAL AND SENSORY REQUIREMENTS Mobility, reaching, bending, lifting (minimum of 10 pounds), fine hand coordination, ability to read and write, the ability to understand and follow written and oral instructions and directions, ability to travel, and ability to remain calm under pressure.