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Certified Dietary Manager

1 month ago

Columbus, United States Beartooth Rehab & Nursing Full time

**Job Title**:Dietary Manager (DM)

**Department**:Administration
**Reports To**:Nursing Home Administrator

**Position Purpose**
The primary purpose of the director of food and nutrition services is to plan, organize, develop and direct the overall operation of the dietary department in collaboration with the facility’s contracted Registered Dietician and in accordance with current federal, state and local standards, guidelines and regulations governing the facility to assure that quality nutritional services are provided on a daily basis and that the dietary department is maintained in a clean, safe and sanitary manner.

**Job Requirements**

1. Must have one or more of the following certifications/qualifications: certified dietary manager, certified food service manager, similar national certification for food service management and safety from a national certifying body or an associate’s or higher degree in food service management or in hospitality (if the course study includes food service or restaurant management) from an accredited institution of higher learning. Prior experience in a skilled nursing facility or long term care setting is preferred.

2. Must have and maintain an active food handler’s permit/ServSafe certification.

3. Must have a high school diploma or equivalent;
4. Must provide all necessary documentation in accordance with the company’s new hire process to evidence eligibility for employment, including passing a criminal background check;
5. Must complete new hire orientation as required by company policy and participate in continuing education such as in-services, training, etc.;
6. Must possess excellent organizational, time management and problem solving skills;
7. Must possess the ability to communicate in English, both orally and in writing;
8. Must be proficient in the use of technology, including and especially the use of computers, as well as standard kitchen equipment used for meal preparation, cooking, and storage;
9. Must be able to prepare and serve food that is nutritionally balanced, attractive and delicious and teach others how to do the same;
10. Must be willing to follow all federal, state and local laws and regulations as well as company policies and procedures and abide by the employee handbook, including but not limited to dress and grooming standards, time and attendance standards, drug and alcohol policy, respect and courtesy towards others, etc.;
11. Must have flexibility and availability to work outside of standard business hours, including weekends and holidays as required;
12. Must participate in and respond professionally to surveys and inspections conducted by government agencies;
13. Must be able to perform physical tasks associated with the standard work and essential functions of a dietary worker, including standing for extended periods, cleaning and working with potentially hazardous chemicals, lifting/carrying in excess of 30 pounds, working around extreme temperature changes inherent to a kitchen (stove, oven, steam table, walk-in refrigerator or freezer) or be able to be reasonably accommodated for any limitations;
14. Must be able to cope with the mental and emotional stress inherent to the position, including working daily with residents in the geriatric, mentally ill, dementia, and disabled populations;
15. Must be able to perform assigned tasks with a minimum of supervision and oversight and develop awareness for and a willingness to perform other tasks, as needed, without constant supervision;
16. Must help foster and maintain an atmosphere of warmth, cheerfulness, enthusiasm and compassion, giving residents the quality of service you would want to receive.

**Summary of Principal Accountabilities for Dietary Manager**

Ensure that food is prepared, served and stored in accordance with accepted federal, state, and local regulations and requirements as well as facility policies and procedures.

Manage menus for the facility. This includes taking resident feedback, likes and dislikes into consideration when developing menus for the facility, making seasonal menu updates between fall/winter and spring/summer menu cycles, ensuring daily menus are posted and followed by the cooks and obtaining approval from the dietician if any menu substitutions are required.

Become familiar with and manage the monthly budget allotted to meeting the needs of the dietary department, including labor costs, food and supplement costs and supply/equipment costs.

Maintain a perpetual inventory of supplies on hand to assist in restocking and to avoid shortages of necessary supplies.

Order all food supplies and other dietary-related equipment when needed. Inspect supplies upon receipt to ensure invoice, prices and inventory agree and food quality is excellent.

Make routine visits to the dining room during meal service to evaluate dining processes and resident satisfaction with the food and menus being served.

Meet with new residents within the initial admiss

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