What are the responsibilities and job description for the Dietary Manager position at The Pavilion at Stow Nursing and Rehabiliation?
Job Title: Dietary Manager
Location: The Pavilion at Stow
Job Type: Full-Time
Salary: Negotiable
Position Summary
The Dietary Manager is responsible for overseeing the dietary operations in our skilled nursing facility. This includes managing staff, planning menus, ensuring regulatory compliance, and promoting nutritious and appealing meals for all residents in accordance with their dietary needs.
Key Responsibilities
Oversee the budget and purchasing of food and supplies, and food preparation, services, and storage.
Maintains a clean and sanitary environment.
Overseeing safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents’ needs, preferences, and care plan.
Monitors regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents.
Participate in interdisciplinary team meetings.
Participates in QAPI activities when food and nutrition services are involved.
Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees working in the Food and Nutrition Services department.
Develop work schedules to ensure adequate staff to cover each shift.
Monitor budgets for cost-effectiveness and manage any revenue generating services.
Uses forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
Follows standards and procedures for preparing food.
Other duties as assigned.
Qualifications
Certification as a dietary manager.
Certification as a food service manager.
Has similar national certification for food service management and safety from a national certifying body.
Has an associate’s or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management, from an accredited institution of higher learning.
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.
Must also meet State requirements for food service managers or dietary managers.
Two years’ experience in foodservice management.
Prior experience in healthcare foodservice preferred.
Benefits
Competitive Wages and Benefits Package
401(K) Plan
Paid Time Off
Positive and compassionate environment
Supportive Leadership team
Additional incentives
