What are the responsibilities and job description for the Dietary Manager (CDM) position at The Waters of Maryville?
MUST BE A CERTIFIED DIETARY MANAGER
The primary purpose of the Dietary Manager at the Waters of Maryville, is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility. May be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe, and sanitary manner.
Essential Job Functions:
Coordinates dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
Assists the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.
Assist in the developing a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problem/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.
Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident
Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.)
Review and revise care plans and assessments as necessary, but at least quarterly.
Provide substitute foods of similar nutritive value to residents who refuse foods served.
Must be competent in the use of kitchen equipment as well as their maintenance and sanitation: Blender, Meat Slicer, Steam Table, Refrigerator/Freezers, Can Opener, Dishwasher, Garbage Disposal, Coffee Maker, Plate Warmer, Toaster, and Oven & Range.
Inspects food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
Processes diet changes and new diets as received from nursing services.
Assists in identifying, evaluating, and classifying routine and job-related dietary functions to ensure that tasks involving potential exposure to blood/body fluids are properly identified and recorded.
Education/Experience:
Must possess, a minimum, a high school diploma or equivalent
Must be a Certified Dietary Manager (required)
Be a graduate of an accredited course in dietetic training, approved by the American Dietetic Association.
Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility.
Must have training in cost control, food management, diet therapy, etc.
Must be registered as a Food Service Director in this state.
Must be knowledgeable of dietary practices and procedures as well as the state law, regulations, and guidelines governing dietary functions in the long-term care facility.
Required education:
High school or equivalent
Required experience and certification:
Certified Dietary Manager: 1 year
Hospital or skilled nursing: 1 year
Our company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, our company complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.