JOB TITLE: DIETARY MANAGER

JOB CODE: 99

DEPARTMENT: NURSING

FLSA STATUS: NON-EXEMPT

REPORTS TO: ADMINISTRATOR

DATE OF LAST UPDATE: 09/15/2020

JOB SUMMARY: Plan, develop, organize, implement, evaluate and supervise the Dietary

Services program as a manager for a skilled nursing facility in accordance with current existing

federal, state and local standards, as well as the facility established policies and procedures, to

assure the facility meets or exceed the nutritional needs and preferences of our Residents.

ESSENTIAL FUNCTIONS:

• Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and service expectations are met.
• Supervise the Dietary Department team members, reviews timecards daily, and ensures team members are abiding by company policies.
• Maintain department budget.
• Understand nutritional requirements for entire population and menu options available
• Ensure dietary and food service policies and procedures to meet residents' needs and in compliance with federal, state and local requirements
• Determine the personnel requirements for the dietary department to make recommendations for budgeted staff to implement dietary and food service policies and procedures.
• Review changes in resident diets and immediately implement dietitian orders.
• Effectively communicate with residents, family members, as well as facility employees.
• Train new employees/orientees.

QUALIFICATIONS:

Required

• A high school diploma or equivalent is required.
• Associate's degree or higher in food service management or in hospitality is preferred.
• Current ServSafe certification is required or must become ServSafe certified within 30 calendar days of hire.
• Certified Dietary Manager license required.
• Required to successfully complete an approved sanitation and safety course within 60 days.
• Two years' experience in quantity food production/service and personnel supervision is desired.
• Two years or more related dining/nutrition experience is desired.
• Skilled in motivating and supervising foodservice personnel.
• General knowledge and understanding of nutrition
• Basic computer skills
• Ability to maintain records and complete reports as required, including web-based reporting
• Written and oral communication skills
• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
• Skill in using public relations techniques to promote the foodservice program to client and residents
• Ability to interact positively with residents, client and other personnel and the public
• Good communication, interpersonal skills organizational skills
• Ability to prioritize multiple tasks
• Ability to work effectively with a team
• Ability to work independently as needed to support the group effort
• Must be able to work around food and cleaning products.

PHYSICAL REQUIREMENTS: Must be able to lift/carry a maximum of 50 pounds, push/pull

a maximum of 50 pounds, stand, sit, bend and walk for extended periods of time.

WORK SCHEDULE: As assigned, including some weekends, evenings and holidays

WORK ENVIRONMENT:

Caraday Healthcare provides equal employment opportunities (EEO) to all employees and

applicants for employment without regard to race, color, religion, sex, national origin, age,

disability, genetics, or any other characteristic protected by law