Dietary Manager

Description

Under the direct supervision of the Administrator, the Dietary Manager oversees the daily operations of the Dietary Department, including staffing, food ordering and preparation, meal service, and sanitation. This role ensures compliance with facility policies and procedures, physicians’ orders, residents’ care plans, and all applicable regulatory requirements.

Essential Duties and Responsibilities:

• Supervises dietary staff in the day-to-day operations of the Dietary Department.
• Establishes priorities and job assignments; orients new employees; and participates in recruitment and selection activities.
• Communicates expectations, provides guidance and coaching, monitors work performance, delivers feedback, evaluates staff performance, and administers corrective action as necessary.
• Maintains departmental records, manages budgets and supplies, and fulfills department head responsibilities.
• Ensures all equipment and work areas are clean, safe, and orderly.
• Enforces strict adherence to procedures for the handling and use of cleaning agents and hazardous materials.
• Ensures compliance with universal precautions, infection control, isolation, fire safety, and sanitation practices, and promptly addresses any unsafe conditions or equipment issues.
• Plans facility-wide and individual resident menus in collaboration with the Dietitian or Dietary Consultant, other department heads, and the company-approved menu program.
• Participates in the development of resident care plans.
• Ensures food and supplies are ordered within budgetary guidelines and are available in a timely manner for meal service.
• Ensures meals are nutritious, appetizing, prepared as planned, and served in a timely and pleasant manner.
• Oversees the provision of appropriate meals and snacks for residents with special dietary needs.
• Ensures all utensils, dishes, equipment, and work areas are properly cleaned and sanitized, and that food and supplies are stored according to established standards.
• Conducts, attends, and participates in orientation, training, in-service education programs, and staff meetings.
• Understands, complies with, and promotes all regulations and policies related to residents’ rights.
• Perform other duties as assigned.

Requirements

• Must hold or be capable of requiring certificates required by the State.
• Experience in a healthcare food service setting preferred, long-term care experience a plus.
• Must be able to interact positively with residents, families, and regulatory agencies, and work collaboratively with employees at all levels.
• Must be able to maintain consistent attendance and be willing to work long or irregular hours, often under pressure.
• Must comply with all local health regulations and successfully complete a post-offer health assessment.
• Must be able to perform the essential functions of the position with or without reasonable accommodation.
• Physical and Sensory Requirements (with or without the use of mechanical devices):
• Ability to read, write, and speak fluent English to communicate effectively with residents, families, staff, and community agencies.
• Ability to perform physical activities such as walking, reaching, bending, stretching, pulling, and lifting.
• Adequate fine and gross motor coordination to carry out required tasks.

Work Environment:

• Long-term care facility setting.
• Exposure to residents with varying levels of care needs.
• May include evenings, weekends, holidays, and on-call shifts.

Core Competencies:

• Resident-centered care
• Professionalism and ethical conduct
• Team collaboration
• Problem-solving
• Cultural sensitivity and respect

Employer Statement:

The facility is an equal opportunity employer. Duties and responsibilities may change based on business needs.