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Nutritional Services Manager

2 months ago

Wilmington, Delaware, United States Foulk Manor North Full time
Job Overview

Position Title: Nutritional Services Manager

Department: Food & Beverage Services

Job Status: Full-time

Exempt Status: Exempt

Supervisor: Executive Director

Salary: $70,000-$75,000 annually

(based on relevant experience and qualifications)

GENERAL SUMMARY:

The Nutritional Services Manager is accountable for the comprehensive management of dietary services; overseeing the recruitment, training, and supervision of all dietary staff; managing procurement of supplies and equipment; aiding in budget formulation and adhering to financial guidelines.

KEY RESPONSIBILITIES:

Core Duties:
  1. Organizes, directs, and oversees all functions of dietary services.
  2. Upholds established dietary standards and protocols.
  3. Interviews vendors and procures food and supplies, inspects incoming deliveries, and manages storage processes.
  4. Maintains records of departmental expenses, oversees inventory management, and routinely audits storage areas for essential items.
  5. Designs menus for distribution, processes dietary modifications, ensures compliance with medical dietary orders, and plans meals accordingly.
  6. Supervises the Executive Chef (Assistant Dietary Director) and other staff as necessary, ensuring accuracy in special diet trays.
  7. Plans and assists in the preparation of special meals for events, marketing functions, and corporate gatherings.
  8. Ensures efficiency in food preparation and service; adheres to local, state, and federal regulations; and maintains sanitation and health standards for staff.
  9. Oversees the recruitment, training, evaluation, and disciplinary actions of all dietary personnel.
  10. Reviews and maintains necessary records and reports related to dietary services, including therapeutic diets, nutritional analyses, meal costs, and inventory management.
  11. Delegates responsibilities to supervisory staff to ensure smooth operations.
Additional Responsibilities:
  1. Participates in the development and writing of the departmental budget.
  2. Conducts regular visits to assess food service quality, including taste, temperature, and presentation; implements changes to enhance service.
  3. Plans for the utilization of leftover food.
  4. Coordinates dietary services with nursing staff to ensure comprehensive care.
  5. Keeps accurate records and contributes to the budget preparation process.
  6. Monitors the safe and sanitary use of supplies and equipment, adhering to infection control policies.
  7. Collaborates with other department heads to enhance dietary services.
  8. Attends training sessions and departmental meetings as required.
  9. Performs specific tasks and responsibilities as assigned by the supervisor.
CUSTOMER SERVICE COMMITMENT:

Foulk Manor North is dedicated to fostering a culture of exceptional service. Our hospitality principles guide our interactions with residents, colleagues, and guests:
  1. We greet everyone warmly, by name, and with a smile.
  2. We treat all individuals with respect and courtesy.
  3. We proactively anticipate the needs of residents, employees, and guests.
  4. We listen attentively and respond promptly.
  5. We hold ourselves accountable for our actions.
  6. We value and embrace diversity.
  7. We strive to make everyone feel valued.
  8. We ask, "Is there anything else I can assist you with?"
  9. We maintain professionalism in conduct and appearance.
  10. We pay close attention to detail.
WELLNESS INITIATIVE:

Employees at Foulk Manor North are encouraged to promote a culture of wellness for all residents and staff. This holistic approach encompasses eight dimensions of wellness: Emotional, Environmental, Health Services, Intellectual, Physical, Social, Spiritual, and Vocational. By focusing on these areas, we aim to meet and exceed the wellness needs of our residents, positively impacting our employees as well.

QUALIFICATIONS:
  1. High School diploma required; certification as mandated by state regulations. A college degree is preferred.
  2. A minimum of three years of experience in managing food service operations.
  3. Strong communication skills to effectively interact with residents, patients, families, colleagues, and external contacts.
PHYSICAL DEMANDS/WORKING ENVIRONMENT:

Light to moderate physical activity is required 90% of the time. Must be able to stand and walk for up to 70% of the time. Frequent bending, stooping, and stretching are necessary; must be able to lift up to 30 pounds occasionally; must possess the ability to see, hear, and speak.