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Dietary Department Leadership Role

2 months ago

Robertsdale Alabama, United States tmc Full time

Job Summary:

The Assistant Dietary Manager is responsible for the overall management and operation of the food services department at TMC. This includes budget control, personnel management, food production, food supply, sanitation, equipment operation, and related clinical work.

Key Responsibilities:

  • Plans, directs, coordinates, and controls resources of the Food Services Department to provide food service for guests, employees, and residents.
  • Responsible for compliance with standards of operation, and facility policies and procedures.
  • Adheres to the operating budget or can satisfactorily explain variances.
  • Prepares and completes required reports and resident documentation.
  • Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services.
  • Ensures that approved menus are utilized according to facility standards and agreement.
  • Ensures food is prepared, tested, and served according to state and federal standards.
  • Supervises and/or directs resident meal service, special events, and other special promotions.
  • Maintains food service equipment and supervises and directs orientation, on-the-job training, in-service training, and continuing education programs for food service staff.
  • Recommends programs, equipment, procedures, and personnel to improve food service operations.
  • Assumes complete responsibility for the security of the kitchen (equipment and inventory) and exercises control of a planned security program.
  • Administers or recommends a preventive maintenance program and administers safety program and documented safety review program within the Food Service Department.
  • Maintains a comfortable and pleasant environment and promotes elimination of hazards.
  • Ensures supplies are available in proper quantities, that equipment is available in good condition, and that personnel using such supplies and equipment know where such are to be found and know the proper care and maintenance.
  • Ensures that all personnel on the shift are oriented to the duties assigned to them.
  • Gives guidance to personnel as needed, evaluates performance, and discusses progress, needs, or concerns.
  • Has the ability to learn computer systems, system applications, and related office and food service software.
  • Promotes effective work relationships with the administrator, medical staff, personnel, volunteers, agencies, and management staff affiliated with TMC.
  • Attends and participates in facility meetings and committees.
  • Participates in Quality Assessment and Improvement Program and Quality Assessment Performance Improvement Program.
  • Reviews Quality Measures and takes an active role in improving food service operations.
  • Assists with follow-up of food-related incidents.
  • Reports immediately to the Director of Nursing and Facility Administrator, situations involving abuse, neglect, or suspicion of a crime.
  • Adheres to the Code of Conduct, Compliance Program, HIPAA Standard, and Computer Usage Policy.
  • Performs any other responsibilities as discussed and designated by the Facility Administrator.

Qualifications:

  • Has experience working in a skilled nursing facility in the dietary department in a leadership role.
  • Demonstrates leadership and management ability to help lead the Dietary Department in a cost-effective, professional manner.
  • Maintains effective interpersonal relationships and works well with others.
  • Is capable of implementing changes as mandated by Federal and State regulations.
  • Is of good emotional, mental, and physical health, having sound judgment and high professional demeanor.
  • Has a desire to work with the geriatric clientele as well as residents of any age and their families.
  • Must be willing to be in the facility working with the staff and available to the facility weekends as well as weekdays.
  • Must demonstrate ability to follow recommendations as designated by the Facility Administrator, Director of Nursing, Registered Dietitian, and Corporate ownership.
  • Must demonstrate ability to evaluate the resident's needs and implement systems to assure staff education is provided to provide quality food service.
  • Must demonstrate the ability to function as a cooperative team member with all disciplines.
  • Must demonstrate the ability to manage the Food Services Department within designated staffing area.