We’re looking for one upbeat, organized, caring & compassionate individual to join our team!
The Certified Dietary Manager manages the facility Dietary Department, while providing nourishing, palatable and well-balanced meals to meet the daily nutritional and special dietary needs of each Resident.
Supervisory Responsibilities
- Supervises all dietary employees
- Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws
- Supervisory responsibilities include
- Interviews, hires, and trains dietary employees
- Plans, assigns and directs work
- Prepares work assignment sheets
- Receives calls and finds replacements for absent staff
- Prepares performance evaluations with the understanding such evaluations impact tenure of probationary employees and wage increases of non-probationary employees
- Schedules and adjusts lunch and rest breaks
- Approves errors in time cards or other timekeeping records
- Receives and resolves employee complaints
- Monitors and corrects job performance of employees
- Disciplines employees up to and including discharge
- Adequately supervises assigned staff and assures that those staff are supervising employees assigned to them
- Uses independent judgment and discretion on behalf of the organization in the performance of these duties.
Qualifications
Education and/or Experience:
- High school diploma or equivalent
- Prefer two-year supervised food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets
Certificates, Licenses, Registrations:
- Successful completion or current enrollment in Certification course approved by the Dietary Managers Association
- ServSafe Certification
Minimum Qualifications:
- Freedom from use of and effects of use of drugs and alcohol in the workplace
- Meets state and federal criminal background check requirements
Leadership
Leadership is essential. The ideal candidate demonstrates willingness to try new tasks, generates new ideas for change; evaluates and recognizes priorities, selects effective team members, challenges others to learn, keeps current and integrates new information, communicates and models organization values, fosters high performance, recognizes need for and provides adequate resources.
Essential Functions and Responsibilities
To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.
- Completes and updates the nutrition screening and assessment and diet history as part of the comprehensive assessment process. Refers new Residents, if required by the state and all Residents at nutritional risk to Dietitian for evaluation
- Interviews Residents, family members, legal representatives and significant others to obtain and update information needed to develop individualized plans of care, protect and promote Residents’ rights and accommodate individual needs and preferences
- Participates with the interdisciplinary team to develop, implement and evaluate plans of care. Attends care conferences. Communicates Resident concerns and responses to interventions to interdisciplinary team members, the Dietitian and direct care staff
- Documents subjective findings, objective symptoms, observations of behavior, interventions provided to Resident and Residents’ responses to dietary interventions in the clinical record
- Cooperates with other departments to identify and accommodate individual Resident’s choices, preferences and customary routines regarding eating
- Assist the Dietitian with planning menus that meet the nutritional needs of Residents in accordance with recommended dietary allowance and state and federal regulations
- Verifies Resident information regarding new admissions, diet order changes, room changes and daily census
- Provides timely and accurate completion of dietary portion of MDS, CAA’s, Resident Care Plans and Progress Notes
- Conducts regular meal observations, reviews records, and interviews staff and Residents to ensure that Residents are receiving foods in the amount, type, consistency and frequency to maintain usual weight and clinical indicators. If food intake is inadequate or Resident’s nutritional is poor, adjusts menus to meet caloric and nutritional needs of the Resident
- Refers complex dietary issues to Dietitian for assessment and intervention
- Supervises food preparation using techniques that conserve nutritional value, flavor, and appearance
- Organizes food preparation and services to ensure food is served to Residents within scheduled time frames
- Provides for food alternatives of similar nutritional value for Residents who refuse food served
- Orders food economically and efficiently form approved sources considered satisfactory by federal, state and local authorities
- Maintains sufficient inventory of food and supplies. Establishes effective system to track inventory and secure storage areas
- Ensures that food is received, stored, prepared, held and served under sanitary conditions to prevent the transmission of food borne illness
- Completes and maintains all Food and Nutrition Services Department records and forms, including administrative statistics on number of meals served, food costs, menus and repairs
- Supervises trash and waste disposal in compliance with state and federal requirements
- Inspects for any signs of rodent or pests. Report findings to Maintenance Director
- Participates in long term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Demonstrates concern for identified problems and undertakes corrective action while survey is in progress, if appropriate. Works with the Dietitian and administration to develop survey report responses, as needed
- Works with the Dietitian to develop and update the Dietary policies that reflect the philosophy and mission of the company and facility and accepted professional standards of nutrition and sanitation
- Performs in-services to dietary staff on various topics related to food service policies and procedures as needed
- Participates in the department budget development
- Communicates with and makes recommendations to the Administrator with regards to Resident food and nutrition services, personnel and budget issues
- Interprets Company policy and makes decisions based on the application of those policies where applicable
- Exercise unimpaired judgment in the interest of the Company
- Performs other duties as assigned