The Dietary Manager is responsible for the overall effectiveness of the Food Service Department to include planning, developing, organizing, and evaluating all aspects of food preparation and service to ensure quality food service. May provide technical guidance in food preparation and service techniques. This position must integrate company values into daily practice.

Essential Functions:

• In collaboration with the interdisciplinary team and patient’s family – and in close collaboration with Dietitian - assists in patient’s nutrition status on an ongoing basis.  
• Participates in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently within established State Regulations. Ensures that menus are developed, served, and filled in accordance with established policies and procedures.
• Directs the functions of the Dietary Services Department in accordance with departmental policies, procedures and standards. Ensures compliance with state and federal guidelines.
• Develops and utilizes comprehensive inventory control procedures. Purchases food, supplies and equipment, etc., as required to meet the needs of the department. Ensures that a stock level of staple/non-staple food, supplies, equipment, etc. is maintained at adequate levels at all times.
• Performs quality and infection prevention monitoring related to patient nutrition care in accordance with Food Code Book and established critical control points.
• Routinely inspects the dietary area and practices for compliance with current applicable regulations and standards.
• May be required to work during inclement weather and other staffing emergencies.
• Provides an environment conducive to safety for patients, visitors, and staff. Assesses the risks for safety and implements appropriate precautions. Complies with appropriate and approved safety and Infection Prevention standards.
• Completes required trainings, as assigned.
• Performs other duties as assigned to support overall effectiveness of the organization.

Minimum Job Requirements 

Minimum Education & Experience: 

• Two years’ direct dietary experience in a hospital, skilled nursing care facility, or related medical facility required.
• Supervisory experience preferred.

Required Licenses, Certifications, and/or Documentation:

• Current state certification in Dietary Management is required in KS, TX. Preferred in all other states.

Required Knowledge, Skills, and Abilities:

• Demonstrates appropriate application of age specific standards, policies procedures and guidelines in assessing nutrition status based on patient ages.
• Demonstrates proficiency with general computer skills including data entry, word processing, email, and records management.
• Demonstrates critical thinking skills: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Ability to prioritize, meet deadlines, and complete complex tasks.
• Ability to maintain quality, infection prevention, and safety standards.
• Ability to maintain proper levels of confidentiality.
• Ability to work closely and professionally with others at all levels of the organization.
• Effective organizational and time management skills.
• Effective written and verbal communication skills.

Physical Requirements Over the Course of a Shift:

• A significant amount of standing, walking, bending, often for prolonged periods of time.
• Lifting/exerting of up to 50 lbs.
• Sufficient manual dexterity to operate equipment and computer keyboard.
• Close vision and the ability to adjust focus.
• Ability to hear overhead pages.