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Dietary Manager
4 months ago
Job Title: Dietary Manager
Department: Dietary
Reports to: Administrator
Scope of Responsibility:
Responsible for the quality, cost effective daily operation of the dietary department in accordance with applicable federal, state, and local standards, guidelines, regulations, and facility policy. Responsible for the preparation of food in order to meet the nutritional needs of patient, residents, and external meal contracts.
Essential Job Functions:
- Plan, develop, organize, implement, evaluate, and direct the dietary department, its programs, and activities. Assume the authority, responsibility, and accountability of directing the dietary department.
- Develop and maintain a good working report with administration, nursing staff, assisted living staff as well as other related departments in planning department services, programs and activities to assure that the department services and activities can be properly maintained to meet the needs of the patients and residents, and their care plans are developed and followed as related to nutritional needs.
- Serves as liaison with the contracted Dietitian to ensure patients and residents nutritional needs are met in compliance with the appropriate standards, guidelines, and regulations.
- Assist in developing, implementing, coordinating, and reviewing department policies and procedures, patient care plans, job descriptions, etc.
- Ensure that the patient’s rights are well established and maintained at all times.
- Develop the department budget as required. Keep abreast of economic conditions/situations and recommend adjustments to assure the continued ability to provide quality patient care. Establish the equipment and supply needs of the department.
- Coordinates training of dietary staff with the dietitian. Meet with department personnel on a regularly scheduled basis, develop implement, and document programs designed for in-service education, on the job training, and orientation classes for newly assigned department personnel.
- Obtains patient preference for scheduled snacks and nourishments. Prepares and delivers appropriate nourishment/snacks to patients to comply with nutritional plan of care/physician’s order and department policy. Meet with patients and residents regarding their nutritional needs.
- Represent the facility in dealing with outside agencies, including governmental agencies and third-party payees. Work with the facilities’ consultants as necessary and implement recommended changes as required.
- Prepares the departmental schedule. Fills in for staff when needed.
- Critiques a prepared menu and submits to the dietitian for review.
- Purchases food and kitchen supplies as well as keeps track of inventory.
- Oversees the preparation and serving of food for the hospital patients, assisted living residents, and outside contracts, i.e., Meals on Wheels, the Manor, and the Plaza.
- Develop and maintain a functional standardized recipe file.
Qualifications:
High school diploma or equivalent. Must be a Certified Dietary Manager, or willing to complete certification within 12 months of hire.
Essential Physical Demands:
Lift floor to waist: 0-40# Lift knee to waist: 0-40# Lift waist to shoulder: 0-30#
Lift overhead: 0-10# Carrying: 0-10# Pushing: 0-10#
Pulling: 0-10#
Frequent use throughout the day: sitting, standing, walking, squatting, forward bending, forward reaching, overhead reaching, light grasping, far acuity, near acuity, depth perception, hearing, dominant hand use, non-dominant hand use, bilateral hand use, feeling, smelling, repetitive use of neck, and kneeling.
Work Environment:
Work with others, subject to interruptions, duties performed under normal office conditions, or in the food service area. Willingness to work beyond normal hours and with community/civic health matters and projects. Exposure to hazards such as wet, slippery floors, food service chemicals, and may be exposed to infectious diseases, which require following basic safety precautions.
Equipment Used to Perform Job:
Computers, copiers, carts, utensils, and numerous hot or cold food service equipment.
Knowledge, Skills, and Abilities Required:
Organizing and coordinating skills.
Ability to read, write, and have basic math skills.
Skill in cooking, prepping, holding, cooling, reheating, and serving food.
Ability to safely use cleaning equipment and supplies.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Ability to perform duties involved in the safe preparation and handling of food, cleaning, and sanitizing of equipment and facility.
Knowledge of operating all equipment, work techniques, and methods of performing duties.
Ability to work well with others, intra- and inter-departmental co-workers, customers, and general public.
Willingness to perform other duties as assigned.
Mental Requirements:
Must be able to speak the English language, comprehend complex reading, do complex writing, analyze, problem solve, supervise, exercise independent judgment, drive, instruct, make decisions, coordinate, and manage time.
I have read and understand the job description and conditions set forth therein. While employed at Hand County Memorial Hospital, I will perform these duties to the best of my knowledge and ability and will abide by the procedures and policies of the hospital.
