Dietary Manager

Primary Responsibilities:

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The Dietary Manager provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Essential Functions:
-Operations Management
-Interview, train, coach, and evaluate dietary staff.
-Develop work schedules to ensure adequate staff to cover each shift
-Monitor budgets for a cost-effective program
-Use forecasts, food waste records, inventory, and equipment records to plan the purchase of
food, supplies, and equipment
-Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other
service providers
-Foodservice Management
-Specify standards and procedures for preparing food
-Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
-Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met
-Manage the preparation and service of special nourishments and supplemental feedings
-Assure that foods are prepared according to production schedules, menus, and standardized recipes
-Food Safety
-Assure safe receiving, storage, preparation, and service of food
-Protect food in all phases of preparation, holding, service, cooking, and transportation, using
-HACCP Guidelines
-Prepare cleaning schedules and maintain equipment to ensure food safety
-Ensure proper sanitation and safety practices of staff
-Nutrition and Medical Nutrition Therapy
-Process new diet orders and diet changes; keep diet cards updated
-Complete the assigned MDS section according to the required timeline
-Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders

Educational/Training Requirements:
(A) A certified dietary manager; or
(B) A certified food service manager; or
(C) Has similar national certification for food service management and safety from a national
certifying body; or
D) Has an associate's or higher degree in food service management or in hospitality, if the course
study includes food service or restaurant management, from an accredited institution of higher
learning; or
(E) Has 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; and
(ii) In States that have established standards for food service managers or dietary managers, meets
State requirements for food service managers or dietary managers, and
(iii) Receives frequently scheduled consultations from a qualified dietitian or other clinically qualified
nutrition professional.

Experience Requirements:
-Prior experience in healthcare foodservice preferred
-Two years’ experience in foodservice management required
-The physical demands described here are representative but not necessary all inclusive, of those
that must be met by an employee to successfully perform the essential functions of this job. While
-performing the duties of this job, the employee is regularly required to effectively communicate.
-Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.