JOB DESCRIPTION FOR DIETARY MANAGER:
JOB SUMMARY
Plans, organizes, supervises, and directs all administrative and operational activities of the Food and Nutrition Services Department.
REQUIRED QUALIFICATIONS
Minimum requirements include one of the following:
ï‚· Certification as a dietary manager.
ï‚· Certification as a food service manager.
ï‚· Has similar national certification for food service management and safety from a national certifying body.
ï‚· 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.
Must also meet Mississippi requirements for food service managers or dietary managers to include one of the following:
ï‚· A Dietetic Technician who has successfully graduated from a Dietetic Technician program accredited by the American Dietetic Association Commission on Accreditation and Approval of Dietetic Education and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association.
ï‚· A person who has successfully graduated from a didactic program in Dietetics approved by the American Dietetic Association Commission on Accreditation and Approval of Dietetic Education and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association.
ï‚· A person who has successfully completed a Dietary Manager's Course approved by the Dietary Manager's Association and who passes the credentialing examination and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association.
ï‚· A person who has successfully completed a Dietary Manager's Course approved by the Dietary Manager's Association and earns 15 hours of continuing education units every year approved by the Dietary Manager's Association or the American Dietetic Association
Serv-Safe Certification required.
Two years’ experience in foodservice management preferred.
Prior experience in healthcare foodservice preferred.
ORGANIZATIONAL EXPECTATIONS
Provides a positive and professional representation of the organization.
Promotes a culture of safety through reporting, documentation, prevention, and infection control.
Maintains competency and knowledge of current standards of practice, trends, and developments in related scope of job role or practice.
Participates in ongoing quality improvement activities.
Maintains compliance with organizational and regulatory policies and practices.
Demonstrates excellent customer service through attitude and actions, consistent with the standards contained in the Vision, Mission, and Values of the organization.
PHYSICAL REQUIREMENTS
Ability to bend, stoop, kneel, crouch, perform overhead lifting and perform other common physical movements as needed for the position.
Ability to lift and carry in excess of 50 pounds.
ESSENTIAL FUNCTIONS / ASSIGNED TASKS
ï‚· Recruit, interview, hire, train, coach, evaluate, reward, and when necessary, discipline employees working in the Food and Nutrition Services department.
ï‚· Develop work schedules to ensure adequate staff to cover each shift.
ï‚· Effectively distribute workloads for the best, most efficient use of personnel on all shifts.
ï‚· Follow standards and procedures for preparing food.
ï‚· Participate in menu planning including responding to resident preferences, substitution lists, therapeutic diets, and industry trends.
ï‚· Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. The facility shall provide residents with well-planned, attractive, and satisfying meals which will meet their nutritional, social, emotional, and therapeutic needs.
ï‚· Ensure that foods are prepared according to production schedules, menus, and standardized recipes.
ï‚· Manage the preparation and service of special nourishments and supplements.
ï‚· Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking, and transportation.
ï‚· Prepare cleaning schedules and maintain equipment to ensure food safety.
ï‚· Ensure proper sanitation and safety practices of staff, including documentation of monitoring logs.
ï‚· Process new diet orders and diet changes. Keep diet cards updated.
ï‚· Complete the assigned MDS section according to required timeline.
ï‚· Determine resident diet needs and develop appropriate dietary plans in cooperation with registered dietician and in compliance with physician’s orders.
ï‚· Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
ï‚· Review, revise, and implement, in cooperation with the interdisciplinary team the resident’s nutrition assessment and plan of care.
ï‚· Ensure food is ordered based on menu, alternate menu, facility special events, and 3-day emergency supply of food and dietary supplies.
ï‚· Support Registered Dietitian duties as needed.
ï‚· Perform other job duties and tasks as assigned.