Interim Dietary Manager

The Interim Dietary Manager organizes and manages day to day operation of the patient and employee food service system. Reviews menus and supervises the handling, preparation, and storage of food, maintenance of equipment, and kitchen sanitation. Assigns work schedules for food services employees.

Essential Job Functions:

• Is responsible for entire department including main kitchen, dining areas, patient and employee food service and related service functions.

• Plans, organizes, and directs dietary activities so as to provide a patient and employee food services program involving regular and special diets, in accordance with accepted standards of sanitation and safety.

• Personally or through staff, formulates and establishes menus and portion sizes considering seasonality of various foods, dietary requirements, etc. Provides for variety and adjustments based on variations of census, special patients, etc.

• Recommends and monitors quality control programs and systems through dietitian and supervisor, including instruction for dietary employees in proper techniques, procedures, personal hygiene, etc.

• Ensures proper cleaning and servicing of equipment and utensils.

• Establishes requirements for proper receipt, storage, and timely usage of food stuffs.

• Regularly inspects cooking, food preparation, and service procedures. Assures staff Idaho Food Handler’s Card is current at all times.

• Directs the purchasing, requisition, ordering, receipt and storage of all supplies. Coordinates with other departments as needed on equipment, food, etc.

• Familiar with standard concepts, practices, and procedures within the field.

• Follows hospital exposure control plans/blood borne and airborne pathogens.

• Maintains confidentiality of all hospital and patient information at all times. Follows HIPAA regulations and policies.

• Regular and predictable attendance is an essential job function.

• Communicate with patients, families and co-workers in person, in writing and on telephone.

Minimum Qualifications:

• Associate's degree in Food Service Management or Nutrition preferred. Relevant experience may be substituted for education.

• Four years of Nutrition and Food Service experience is preferred.

• Management experience – staff supervisory experience.

• Completed certified or qualified dietary manager’s course/class.

• One year of cooking experience in a hospital, hotel, institution or restaurant preferred.

• One year of directly related customer service experience preferred.

• Ability to work and multitask in a high volume fast paced environment.