Dietary Manager

DEPARTMENT: Dietary

REPORTS TO: Administrator

WAGE: Exempt

General Purpose:

Manage the operation of the Dietary Department to include staffing, food ordering, and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations.

Essential Job Functions

This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive:

Plan Dietary Services

• Participate in regularly scheduled conferences including Department Supervisor meetings and Interdisciplinary Care plan meetings.
• Purchase food and supplies within budget and maintain a supply to adequately cover each meal.
• Provide technical guidance and administrative direction over diet planning menu formulation, and preparation and service of regular and therapeutic diets.
• Plan menus, conferring with the Dietary Consultant as needed, to confirm that menus conform to nutritional standards and government and established regulations and procedures.
• Interview residents or family members, as necessary, to obtain diet history.
• Participate in maintaining records of the resident’s food likes and dislikes.
• Confirm that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
• Visit residents periodically to evaluate quality of meals served, likes and dislikes, etc.
• Provide timely and accurate completion of dietary portion of MDS, RAP, Resident Care Planning, and Progress Notes as well as Dietary Assessment, Nutritional Data Card, Diet Card and any other dietary forms as required by the Administrator in order to comply with federal and state regulations and facility policies and procedures.

Supervise Food Preparation and Staffing

• Provide nutritious, well-prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet orders.
• Verify appropriate meals/snacks are served to residents with special Dietary needs.
• Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies.
• Maintain the highest level of quality and timeliness of food service.
• Maintain adequate food and supplies for disaster preparedness as required by state and federal regulations.

Unit Supervision Management

• Interview, hire, train, supervise, evaluate and discipline dietary personnel.
• Provide that departmental disciplinary action is administered fairly and without regard to race, color, creed, national origin, age, sex, religion, disability, or marital status.
• Recognize staff for exceptional care and job performance on a regular basis and as part of their formal performance evaluation.
• Make job assignments and set priorities.
• Orient new staff and participate in recruitment and selection.
• Keep employees informed of changes that affect them.
• Meet Company policies and State and Federal regulations regarding sanitation and safe food handling techniques.
• Develop Plan of Correction following State, Federal and QA surveys as needed.
• Maintain records, manage budget and supplies.
• Monitor equipment and work areas to verify they are maintained in a clean, safe and orderly manner; maintain strict adherence to procedures regarding cleaners or hazardous materials or objects; verify universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
• Monitor food preparation and food storage areas to be sure that health and sanitation regulations are being met.
• Review resident diet information and care plans, discuss with resident, family, nursing staff, and Dietary Services Consultant as necessary to make appropriate changes.
• Create and implement procedures for department equipment to be operated only by trained, authorized personnel in a safe manner.

Other Duties

• Attend in-service education programs in order to meet facility educational requirements.
• Be familiar with Standard Precautions, Exposure Control Plan, Fire Drill & Evacuation Procedures and know how to use the information.
• Maintain confidentiality of resident and facility records/information.
• Protect residents from neglect, mistreatment, and abuse.
• Protect the personal property of the residents of the facility.
• Others as directed by the supervisor or administrator.

Minimum Qualifications

• Registered Dietician, Certified Dietary Manager, Diet Technician, or previous Dietary Manager, meeting the requirements established by the State Regulatory Agency.
• Organized and detailed in work performance.
• Good communication skills with excellent self-discipline and patience.
• Genuine caring for and interest in elderly and disabled people in a nursing facility.
• Comply with the Residents' Rights and Facility Policies and Procedures.
• Perform work tasks within the physical demand requirements as outlined below.
• Perform Essential Duties as outlined above.

Working Conditions

• Subject to frustrations in meeting work demands due to frequent interruptions.
• Fast paced, required to make decisions quickly
• Involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• May work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• May be subject to the handling of and exposure to hazardous chemicals

Physical and Sensory Requirements

• Assist in the evacuation of residents during emergency situations
• Meet general health requirements set forth by the policies of this facility, which may include a medical and physical examination.

Sitting

1-2 hours per 8 hour work shift. Alternates frequently to walking.

Walking

5-6 hours per 8 hour work shift. Alternates frequently to standing and occasionally to sitting.

Standing

1-2 hours per 8 hour work shift. Alternating frequently to walking and occasionally to sitting.

Key: Rarely= ≤ 5% Occasionally = 0% - 33%; Frequently = 33% - 66%; Constantly = 66% - 100%

*(Rarely – would most likely occur in emergency situations only)

Lifting:

WEIGHT

FREQUENCY

OBJECTS

1-10 lbs

Constantly

Paper, phone, pans & utensils

11-20 lbs

Frequently

Pans, food items

21-35 lbs

Occasionally

Pans, food items

36-50 lbs

Occasionally

Food items, boxes of food; Pots & pans with food, bulk foods

51-75 lbs

Rarely

Bulk food items

Carrying:

WEIGHT

FREQUENCY

OBJECTS

1-10 lbs

Constantly

Resident charts, books, supplies and equipment

11-20 lbs

Occasionally

Food supplies and equipment

21-35 lbs

Occasionally

Pans, ingredients

Bending: Occasionally

Squatting: Rarely

Kneeling: Rarely

Climbing: Rarely

Reaching: Occasionally

Grasping: Occasionally

Fine Manipulation: Continuously

Driving: Rarely

Exposure Determination Information:

Numbers 1 through 3 indicate the risk potential of your exposure to blood or body fluids. Established procedures identify the appropriate personal protective equipment that you should use when performing tasks. The following numbers indicate your risk potential:

It is highly likely that while performing functions of this job, there will be tasks that will require you to be exposed to blood or body fluids.

This job does not normally involve contact with blood and/or body fluids but while performing the tasks associated with this job, it may be necessary for you to perform a task that involves exposure to blood or body fluids.

This job does not typically involve exposure to blood or bodily fluids. However, if the employee is trained in first aid/CPR, this may entail some exposure risk.

The position of Dietary Manager has an exposure determination of

EMPLOYMENT AT WILL: It is the express policy and intent of this facility that the employment relationship is one created and governed by the continuing will of both parties. I understand and agree that my employment is for no definite period and may, regardless of the date of payment of my wages and salary, be terminated at any time without prior notice and without cause by either party, unless provided otherwise by a written agreement signed by the President of this company.

NONDISCRIMINATORY STATEMENT: This facility does not discriminate on the basis of race, religion, national origin, color, creed, sex, age, disability, marital or veteran status with regard to employment.

Job Description Review

I understand this job description and its requirements; and that I am expected to complete all duties as assigned. I understand the job functions may be altered from time to time. Management reserves the right to modify this job description at any time.

I further understand that the purpose of this job description is to identify the major duties and responsibilities of the job and that it is not intended to contain each and every duty inherent in this job.

I have noted below any accommodations that are required to enable me to perform these duties. I have also noted below any job responsibilities, which I am unable to perform, with or without accommodation.

Employee’s Signature Date

Supervisor or Orientation Leader Signature Date

Job Type: Full-time

Pay: $23.00 - $27.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift

Work Location: In person