Dietary Manager

     

Overview? 

The Food Services Manager is a qualified supervisor preferably   licensed by this state and is knowledgeable and trained in food procurement   storage, handling, preparation, and delivery.

Responsibilities and Tasks:

• Assess        nutritional needs of residents.
• Developing        and evaluating regular and therapeutic diets, including texture of foods        and liquids, to meet the specialized needs of residents.
• Developing        and implementing person centered education programs involving food and        nutrition services for all facility staff.
• Overseeing        the budget and purchasing of food and supplies, and food preparation,        service, storage; and,
• Participating        in the quality assurance and performance improvement (QAPI), as        described in 483.74, when food and nutrition services are involved.
• Maintains        a clean and sanitary environment. 
• Overseeing        safe and timely meal preparation, including the provision of meals        and/or supplements in accordance with residents’ needs, preferences, and        care plan.
• Participates        in interdisciplinary team meetings.
• Recruits,        interviews, hires, trains, coaches, evaluates, rewards, disciplines, and        when necessary, terminates employees working in the Food and Nutrition        Services department.
• Develops        work schedules to ensure adequate staff to cover each shift.
• Monitor        budgets for cost-effectiveness and manage any revenue generating        services.
• Uses        forecasts, food waste records, inventory, and equipment records to plan        the purchase of food, supplies, and equipment.
• Follows        standards and procedures for preparing food.
• Participates        in menu planning including responding to resident preferences, substitution        lists, therapeutic diets, and industry trends.
• Inspects        meals and ensures that standards for appearance, palatability,        temperature, and serving times are met. Ensures that foods are prepared        according to production schedules, menus, and standardized recipes.
• Manages        the preparation and service of special nourishments and supplemental        feedings.
• Ensures        safe receiving, storage, preparation, and service of food. Protects food        in all phases of preparation, holding, service, cooking, and        transportation.
• Prepares        cleaning schedules and maintain equipment to ensure food safety.
• Ensures        proper sanitation and safety practices of staff.
• Processes        new diet orders and diet changes. Keeps diet cards updated.
• Completes        the assigned MDS section according to required timeline.
• Determines        resident diet needs and develops appropriate dietary plans in        cooperation with registered dietician and in compliance with physician’s        orders.
• Reviews        plan of care related to nutritional status. Documents concerns that can        be resolved, improved, or addressed to improve the resident’s        nutritional status and eating function.
• Reviews,        revises, and implements, in cooperation with the interdisciplinary team        the resident’s nutritional assessment and plan of care.
• Supports        Registered Dietitian duties as needed.
• All        other duties as assigned.

Qualifications and Skills:

• A        certified dietary manager; or
• A        certified food service manager; or
• Has        similar national certification for food service management and safety        from a national certifying body; or
• Has        an associate degree or higher degree in food service management or in        hospitality, if the course study includes food service management or in        management, from an accredited institution of higher learning; and
• Has        2 or more years of experience in the position of director of food and        nutrition services in a nursing facility setting and has completed a        course of study in food safety and management, by no later than October        1, 2023, that includes topics integral to managing dietary operations,        including, but not limited to, foodborne illness, sanitation procedures        and purchasing/receiving; and

1. In States that have established standards for   food service managers or dietary managers, meets State requirements for food   service managers and dietary managers, and

2. Receives frequently scheduled consultations from   a qualified dietician or other clinically qualified nutrition professionals

Working Conditions and Physical Demands:

• This        is a full-time position and overtime may be required. 
• Travel        will be minimal. 
• Must        be a supportive team member, contribute to and be an example of teamwork.
• Ability        to make independent decisions when circumstances warrant such action.
• Ability        to deal tactfully with personnel, residents, family members, visitors,        government agencies/personnel and the public.
• Must        have patience, tact, and willingness to deal with difficult residents,        family, and staff. 
• Must        not pose a threat to the health and safety of other individuals in the        workplace.
• Must        be able to move intermittently throughout the workday.
• Meets        general health requirements according to facility policy, including        medical and physical exams and checking immunity status to various        infectious diseases.
• Ability        to work beyond normal working hours and on weekends and holidays when        necessary.
• Ability        to assist in evacuation of residents during emergency situations.
• Ability        to bend, stoop, kneel, crouch, perform overhead lifting and perform        other common physical movements as needed for the position.
• May        be subject to falls, burns from equipment, and/or odors throughout the day,        encounter reactions from dust, tobacco smoke, disinfectants, and other        air contaminants.
• Subject        to exposure to infectious waste, diseases and/or conditions which        include AIDS, Coronavirus, Hepatitis B, and Tuberculosis.
• May        be subject to hostile or emotional residents, family members, visitors,        or personnel.
• Effective        verbal and written communication skills and ability to exercise        judgement.
• Basic        computer skills.
• Mathematical        and numerical skills.
• Organizational        skills.
• Positive        interpersonal relationship skills, including with persons of all ages        and cultures.
• Current        awareness of relevant regulations and standards of care.
• Works        in well-lit, ventilated area. Atmosphere is warm for cooking. 
• May        be exposed to heat/cold temperatures in the kitchen/storage areas.
• Subject        to frequent interruptions.
• Communicates        with medical and nursing staff, and other departments.
• Subject        to call-back during emergency conditions.

Essential Functions and Responsibilities: Reasonable accommodations may be made to enable   individuals with disabilities to perform the key functions. 

Disclaimer: This job description is   not designed to cover or contain a comprehensive listing of activities,   duties or responsibilities that are required of the employee. Duties,   responsibilities and activities may change, or new ones may be assigned at   any time with or without notice.