Ast Dietary Mgr

Position Overview

Assists the Food Service Manager in directing the overall operation of the Dietary Department; ensures quality nutritional services for residents as outlined in the facility guidelines and in conjunction with all laws and regulations.

Basic Qualifications

High school diploma or equivalent; graduate of a Certified Dietary Manager program. Skills & Requirements: Must possess the ability to read, write and speak the English language, must be patient, friendly, courteous and respectful to residents in any situation, including difficult ones; must be able to make independent decisions when necessary; must have working knowledge of dietary laws, rules and regulations; must possess ability to successfully lead a dietary team harmoniously; must have the ability to follow dietary service guidelines as outlined by the facility; must be able to move frequently throughout the workday; must be able to lift 20 lbs floor to waist; lift 10 lbs waist to shoulder; lift and carry 20 lbs; and push/pull 20 lbs.

Experience: One year experience in a health care dining services department or other large establishment; minimum of one year supervisory experience. Working Conditions Primarily works within and office setting and throughout the dietary department; bends, lifts, sits, stands and moves frequently throughout the shift; exposed to cold and heat of the kitchen environment; exposed to freezing temperatures when entering the cooler; deals with frequent interruptions and possibly upset residents and family members; works regularly scheduled shifts with possible weekends, holidays and other hours based on resident needs; primary responsibility is service to the residents but also deals with visitors, government personnel, etc.

; participates in requiredcontinuing education programs; subject to odors, falls, burns and exposure to infectious diseases, waste, etc., including AIDS and Hepatitis B viruses. Competencies of Position Professionalism: Reports to work on time and as scheduled; works in unison with all staff; displays a willingness to help others; embraces constructive criticism; presents a friendly and professional attitude.

Resident Rights: Promptly reports resident grievances to supervisor; treats all resident care information with confidentiality; continuously monitors assigned areas to ensure residents are treated fairly and with dignity and respect at all times. Organizational and Leadership Skills: Ability to multi-task and is detail-oriented; possesses the ability to effectively prioritize matters promptly and appropriately; understands the importance of follow-up; ability to solve problems and treat each situation fairly; is calming during a crisis situation.

Safety Awareness : Follows safety program guidelines; immediately reports accidents and incidents to supervisor; identifies unsafe working areas and promptly reports to supervisor; promotes safety by working as safely and efficiently as possible; consistently follows infection control and universal precautions and other guidelines; identifies and corrects or reports hazardous conditions to supervisors; understands facility emergency and evacuation protocols; operates kitchen equipment with care and safety; maintains clean and safe work areas; properly disposes of food and waste; follows company guidelines for safety and sanitation.

Customer Service: Treats all residents, families, co-workers and supervisors with dignity and respect and takes initiative to exceed customer expectations; professionally represents the facility, self and position to visitors and residents; demonstrates a positive attitude and willingness to help to all visitors and residents; remains sensitive to all needs through listening, observing and responding appropriately for the position held; has the ability to identify resident needs; makes accommodations for likes and dislikes of the residents.

Essential Job Duties

1. Oversees the recruitment, selection and orientation of qualified team members for the Dietary Department.
2. Oversees and directs the daily job performance of Dietary Department staff.
3. Develops performance expectations of Dietary Department staff and monitors/evaluates staff performance.
4. Leads menu preparation, nourishments and supplements in accordance with company guidelines and state laws or regulations; monitors each day to ensure necessary substitutions are provided.
5. Monitors the department to ensure food is received, stored and prepared in accordance with company guidelines and state laws and regulations.
6. Orders food and supplies based on company budget from preferred vendors.
7. Reconciles invoices and maintains financial information for the entire Dietary Department accurately and timely.
8. Monitors and assesses food preparation to ensure proper processes are followed for quality assurance through tasting, monitoring temperatures.
9. Monitors and changes diet tray cards for accuracy and to meet resident needs.
10. Monitors process for labeling foods and inventory to ensure fresh stock. Evaluates efficiency and effectiveness of such processes. Formulates and recommends changes for improvements.
11. Assists with arranging events and celebrations as needed. Other Job Duties
12. Visits family or resident upon admission to discuss food or meal preferences and needs.
13. Inspects Dietary Department to ensure the cleanliness and sanitation of the department based on company guidelines and state laws and regulations.
14. Assists in preparation of the meals as needed.