Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform 

the essential functions. 

1. Plans, directs and supervises the activities of the dietary staff. 

2. Operates the dietary department in a safe and sanitary manner by ensuring compliance 

with Federal, State, and local regulations and following established policies and 

procedures. 

3. Plans meals far enough ahead to minimize the need for food substations. 

4. Works closely with facility dietitian to ensure meals meet the nutritional needs of the 

Guests. 

5. Ensures food supplies are appropriate and places orders when necessary. 

6. Oversees food tray line to ensure trays are prepared according to diet cards in an 

efficient manner to meet scheduled meal and snack times. 

7. Responsible for operating the Dietary Department within budgetary guidelines and 

limitations. 

8. Completes annual performance reviews of all subordinate staff. 

9. Provides guidance and education to staff in regards to their performance. 

10. Responsible for training and educating staff members. 

11. Provides counseling and disciplinary action to subordinate staff members as needed. 

12. Assure that established infection control and prevention practices and standard 

precautions are maintained at all times. 

13. Follow established safety precautions when preforming tasks and using equipment and 

supplies. 

14. Reports all hazardous conditions, damaged equipment, accidents/incidents and supply 

issues to appropriate persons. 

15. Communicates and interacts effectively and tactfully with Guests, visitors, families, 

peers and supervisors. 

16. Ensure each Guest receives person centered care. 

17. Must answer and respond to call lights promptly and courteously when working in 

Guest care areas. 

18. Attend and participate in meetings and in-services as directed or scheduled. 

19. Receive direction from the Nursing Home Administrator on overall Quality Assurance 

and Performance Improvement (QAPI) objectives for the organization. 

20. Be knowledgeable in data collection, data analysis methodology, and performance 

improvement methods needed to support and lead performance improvement projects. 

21. Identify opportunities for improvement through analysis of data, observation of 

operations, and consultation with leadership and staff. 

22. Collaborate with the quality committee and senior leaders to prioritize and develop 

QAPI efforts. 

23. Lead performance improvement projects and provide education and coaching in order 

to build needed skills in others to lead PIPs. 

24. Participate in multidisciplinary QAPI activities. 

25. Participate in compliance trainings as scheduled and adhere to compliance plan. 

Supervisory Responsibility

This position supervises Cooks, Dietary Aides and other Dietary Staff. 

Work Environment

This job operates in a health care setting. This role requires regular walking to various locations 

around the facility while pulling or pushing dietary carts. This role also routinely uses standard 

office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. 

This position works mostly in the dietary department which can experience extreme 

temperature changes from excessive heat in the cooking area to freezing temperatures in walkin freezers. This role may also come into contact with patients who may have contagious illnesses.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk and hear. This 

position is very active and requires standing, walking, bending, kneeling, and stooping on a 

regular basis. The employee must be able to lift and move items weighing at least 50 pounds. 

Specific vision abilities required by this job include close vision, distance vision, color vision, 

peripheral vision, depth perception and ability to adjust focus. 

Position Type and Expected Hours of Work

This position is part of a health care facility that is open 24 hours a day, 365 days a 

year. Rotating shifts as well as holiday and work during inclement weather will be required. 

Travel

No travel is expected for this position. 

Required Education and Experience

High school diploma or equivalent. 

Food Sanitation Certification. 

Dietary Manager Certification in the state of practice. 

Preferred Education and Experience 

One year experience as Dietary Manager. 

Additional Eligibility Qualifications 

Knowledge of Federal, State and Local requirements and regulations.