Dietary Services Manager

3 weeks ago

Portales, New Mexico, United States Roosevelt General Hospital Full time
Job Title: Dietary Manager

Job Summary:

The Dietary Manager at Roosevelt General Hospital is responsible for overseeing the daily operations of the Dietary Services Department. This includes supervising food production, ensuring standardized recipes and production sheets, and maintaining quality control measures to ensure temperature, attractiveness, and palatability of food.

Key Responsibilities:

  • Supervise food production and ensure standardized recipes and production sheets
  • Maintain quality control measures to ensure temperature, attractiveness, and palatability of food
  • Conduct patient diet assessments upon admission
  • Cook breakfast, lunch, and dinner with minimal supervision
  • Prepare and cook various foods by reviewing and reading planned menus and recipes
  • Test foods being cooked to ensure proper temperatures are reached
  • Serve patient diets with appropriate foods, portion, and garnishes per established patient menus and guidelines
  • Prepare patient meals and package appropriately for patient meal service times
  • Ensure the food line is properly stocked and visually appealing during entire service times
  • Consult with Director or Registered Dietitian on modified diets, as necessary
  • Consult with Director regarding use of left-over prepared food
  • Ensure cleaning and sanitation requirements are maintained
  • Maintain temperature logs for food, refrigerators, and freezers
  • Maintain logs for eye station, dishwasher, ice maker
  • Perform assigned cleaning duties on a daily basis
  • Perform special cleaning duties as assigned by the Director
  • Dispose food waste appropriately as per established guidelines
  • Serves food on the cafeteria tray line
  • Run and manage cash register as needed
  • Maintain tray line in a clean, neat, and organized manner
  • Delivers items as requested by patient care units or patients
  • Assists where needed and performs other related duties as assigned by Director
  • Maintains a good working relationship, both within the department and with other departments
  • Ensures infection control practices are always maintained
  • Performs any or all of the duties in the kitchen, tray line, cafeteria, and dish room as needed

Supervisory Functions:

  • Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature, and appearance on a regular basis
  • Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
  • Determine quality and quantity of food required, plan and prepare master menus, and control food costs
  • Assist with planning menus, food purchase, and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners, and other related Hospital functions
  • Provide supervision and training to Dietary personnel
  • Monitor the daily activities of the department and personnel
  • Assist with evaluating personnel on a regular basis according to prescribed guidelines; evaluates and counsels staff according to the department and facility policies and procedures
  • Maintain monthly inventory controls
  • Make frequent inspection of all work, storage, and servicing areas to determine that regulations and directions governing dietetic activities are followed
  • Generate staffing schedules according to the work load
  • Assist Director with interview and hiring appropriate staff
  • Encourages continuity, teamwork, and the highest quality of service
  • Assist in recruiting, training, hiring, and disciplinary actions of employees

Professional Requirements:

  • Adhere to dress code, appearance is neat and clean
  • Complete annual education requirements
  • Maintain patient confidentiality at all times
  • Report to work on time and as scheduled
  • Wear identification while on duty
  • Maintain regulatory requirements, including all state, federal, and local regulations
  • Represent the organization in a positive and professional manner at all times
  • Comply with all organizational policies and standards regarding ethical business practices
  • Communicate the mission, vision, and values of the organization
  • Participate in performance improvement and continuous quality improvement activities
  • Attend regular staff meetings and in-services

Qualifications:

  • High school diploma or equivalent
  • Must have Food Handler's certification or ability to obtain within ninety (90) days of employment
  • Must have Serve Safe Manager certification or ability to obtain within six (6) months of employment
  • Basic computer proficiency, and working knowledge of Microsoft Office
  • Three years of experience in all phases of food service required
  • Two years of supervisory experience in restaurant setting required, healthcare setting preferred
  • Must pass Ambassador Patient Assessment
  • Must pass Cook Skills Assessment
  • Must pass Patient Diet Assessment
  • Must provide a minimum of four in-services trainings annually to team members during regular staff meeting

Knowledge, Skills, and Abilities:

  • Strong organizational and interpersonal skills
  • Well-developed written and verbal communication skills necessary
  • Ability to determine appropriate course of action in more complex situations
  • Ability to work independently, exercise creativity, be attentive to detail, and maintain a positive attitude
  • Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work
  • Ability to maintain confidentiality of all medical, financial, and legal information
  • Ability to complete work assignments accurately and in a timely manner
  • Ability to communicate effectively, both orally and in writing
  • Ability to handle difficult situations involving patients, physicians, or others in a professional manner

Physical Requirements and Environmental Conditions:

  • Working irregular hours including call hours
  • Physically demanding, high-stress environment
  • Exposure to blood and body fluids, communicable diseases, chemicals, radiation, and repetitive motions
  • Pushing and pulling heavy objects
  • Full range of body motion including handling and lifting patients
  • Position requires light to moderate work with 50 pounds maximum weight to lift and carry
  • Position requires reaching, bending, stooping, and handling objects with hands and/or fingers, talking and/or hearing, and seeing

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