What are the responsibilities and job description for the Dietary Manager - Hospital - Okmulgee position at Muscogee Creek Nation and Careers?
MINIMUM QUALIFICATIONS
Education – High School Diploma or GED equivalent is required. Incumbent must have successfully completed course work for Dietary Manager and passed the credentialing examination or must be currently enrolled in class to sit for the examination. Incumbent shall successfully complete the credentialing examination within one year of incumbent’s hire date as Dietary Manager.
Experience – A minimum of five (5) years relevant experience is required.
Licenses & Certification – Must possess valid certification as a Certified Dietary Manager or obtain within 12 months of hire date.
Knowledge & Skills –
Knowledge of administrative practices required to organize, budget, schedule and coordinate the activities of a hospital dietetics program.
Knowledge and understanding of federal, tribal and state regulations regarding healthcare facilities.
Ability and skill to organize file and retrieve information.
Skill in dealing with patients in order to obtain departmental information.
Skill and ability in menu planning and preparation of food on a large scale.
Ability to communicate courteously and effectively with patients, medical staff, administrative staff, health care professionals and the general public both orally and in writing.
Ability to utilize a personal computer in a Windows environment.
Ability to maintain a confident professional demeanor.
JOB SUMMARY
The purpose of this position is to provide support to plan and direct the activities and function of the Dietary Departments at MCNMC and MCNPRC. Incumbent is responsible for the supervision of dietary staff and day-to-day operations of the Dietary Departments. Technical guidance is provided by the Dietitian.
WORK ENVIRONMENT
Work is performed in a hospital kitchen and normal office setting. Incumbent is subject to risks and hazards associated with each. Incumbent may be subjected to burns, cuts from kitchen utensils, slippery floors, etc. and the risks associated with operating office equipment.
PHYSICAL DEMANDS
Position requires considerable standing and walking and the demands of normal kitchen and office work. Incumbent must be able to lift at least fifty (50) pounds.
ESSENTIAL FUNCTIONS
Satisfactory job performance will be determined by successful execution of the following:
Supervise dietary staff and ensure the effective operation of the Dietary Department for the work shift as scheduled.
Assign work to be accomplished, making adjustments according to workload availability and employee ability.
Work with the Health Administrator in determining budget needs and subsistence allocations. Following planned menus, determines the amount and types of food to be purchased, dealing directly with the vendors in the purchasing of perishable items.
Perform duties of the nutritional and cost accounting system on a monthly basis and posts deliveries schedules. Keep meal ration count daily.
Responsible for care and maintenance of equipment and recommend equipment needs to the Dietitian.
Provide formal and informal training and instruction to employees on food service techniques, equipment operation and maintenance control and related subjects as required.
Ensure that all rules, regulations, policies and procedures are explained and followed by dietary staff.
Work with the Dietitian to determine training needs. Conduct formal and informal staff training in specific areas of food service techniques.
Under the direction of the Dietitian, plan nutritionally adequate regular and modified diets following diet plans as outlined in the Oklahoma Indian Health Service Diet Manual and using standardized recipes.
Responsible for checking tray service for accuracy, attractiveness and temperature control of all diets served
Regular attendance is required.
Performs other duties as required.