Dietary Manager

Manages food operations of the facility for all residents which includes the management of food service personnel, food supplies, kitchen equipment, food production, and routine nutritional aspects of the food services. Assures proper documentation of weights, intakes and any other dietary resident issues. Utilizes the services of a clinical dietician to assist in management of the dietary department.

Assures that the dietary department is in compliance with all state, federal and local regulations. Conducts in-servicing for the dietary personnel, facility personnel and monthly scheduling.

Essential Duties

• Meets new resident and family for individual dietary information.
• Keeps resident’s card up to date by attending all care conferences and visiting residents on a regular basis.
• Formulates menus and supervises preparation and serving of food to residents.
• Determines basic diet in conformance with dietary essentials and establishes portion size, taking into account availability and seasonability of food, area food preferences, and principles of economy.
• Makes adjustments in quantity and content of meal to take care of differences in nutritional requirements of various residents.
• Inspects quantity, quality, temperature, and appearance of food before it is served.
• Makes periodic visits with DON to determine acceptability of food served to residents.
• Notes left over food on plates to determine more acceptable types of food.
• Inspects food, supplies, and equipment upon receipt to ascertain that they meet specification, keeps records and compiles reports concerning technical and administrative operations, such as number of meals served, menus, analysis of diets, food costs, and continuous inventory of supplies on hand.
• Suggest revisions or adaptations of procedures for more efficient performance of unit training of employees.
• Must chart on each resident discussed in care conference and any other resident whose dietary pattern changes from normal.

Qualifications

• Dietary Manager’s Certificate. If not certified upon hire, must enroll in course within 90 days of hire and complete course within 18 months of hire.
• 2 years of food supervision in long term care preferred but not required.
• Computer experience is a plus.
• Leadership and communication skills. Wage dependent on experience. Part of the Caring Professionals family: caringprofessionals.org EOE