DIETARY MANAGER

GENERAL PURPOSE:

The Dietary Manager oversees all aspects of nutritional related services, including food service and clinical. The Dietary Manager supervises staff and is responsible for nutritional care for up to 60 residents.

ESSENTIAL FUNCTIONS: In addition to performing Essential Functions, this position may require performing a combination of supportive functions based upon the requirements of the organization.

1. Maintain Kitchen sanitation in compliance with applicable rules and regulations.
2. Supervise dietary staff and provide the following:
   1. Orientation
   2. Work scheduling
   3. Payroll
   4. In-services
3. Observe and monitor for compliance with menu, recipes, and temperature monitors and appropriate procedures.
4. Obtain and maintain relationships with vendors to provide adequate levels of food, supplements, and supplies.
5. Maintain budget within parameters set by administration.
6. Participates and/or facilitates in assigned meetings and committees as designated by the Administrator.
7. On call as assigned by Administrator.
8. Must ensure coverage of necessary kitchen functions as needed.
9. Maintain personal educational level; attend conferences and trainings as needed.
10. Assess residents for nutritional need; Assessment may include, but is not limited to, weight, height, labs, meds, diagnosis, history, Likes/dislikes, and intervention.
11. Maintain diet order accuracy with physician’s orders in chart and meal as provided by kitchen staff.
12. Works with consultant to adjust menus to meet the needs of residents both culturally and nutritionally.
13. Approves menu substitutions.
14. Maintains the optimum nutritional status of all residents, completes all documentation in conformance with applicable regulations and policies and develops nutritional care plans and interventions following best practice guidelines.
15. All Staff are required to participate in the O’odham Centered Care - Managers/Supervisors will help staff in participating in O’odham Centered Care.
16. Recognize your role as part of the Quality Assurance Performance Improvement (QAPI) efforts of your organization.
17. Attend trainings to build understanding and capacity to undertake QAPI work.
18. Carry out QAPI roles and responsibilities as assigned.
19. Follow established policies and procedures in support of QAPI efforts.
20. Look for and share with leadership ideas for improvement in the organization.
21. Communicate to leadership upon witnessing a positive outcome of a QAPI project or detecting barriers preventing project success.
22. Support QAPI efforts both verbally and non-verbally (i.e., via actions and attitude), including adjusting performance and practice in accordance with QAPI initiatives and findings.
23. All staff is required to always follow all safety regulations and precautions.
24. Staff must ensure that their department is maintained in a clean and safe manner by assuring that all necessary equipment and supplies are maintained.
25. Report all hazardous conditions/equipment to immediate supervisor/manager.
26. Report all accidents/incidents to immediate supervisor/manager.
27. All staff must wear protective clothing and equipment when handling infectious waste and or blood/body fluids or when doing Hazardous work i.e., working with chemicals, electrical or day to day maintenance repairs.

QUALIFICATIONS/BASIC JOB REQUIREMENTS

Associate’s degree (AA) or higher in food service management from an accredited institution or a technical school. A Certified Dietary Manager is required per CMS. Three to five years of management experience or equivalent combination of education and experience.