Job Descriptions: The Dietary Manager is responsible for managing the organizations’ nutrition and food services by managing policies and procedures of patient meals and facility cafeteria, food preparation, ordering, sanitation and safety. Ensures performance standards are met and operates within budget. ESSENTIAL JOB DUTIES & RESPONSIBLITIES + Manages day-to-day operations of the Dietary department effectively and efficiently. + Develops and documents department policies and procedures to ensure consistent and accurate processing. Ensure policies meet regulatory requirements and are being followed accordingly. + Participates in the strategic planning for the organization in relation to building and maintaining programs that support the organization’s mission, vision, and values. + Recruits and develops a qualified and productive workforce. + Performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication. + Coordinate with consulting dietitian on developing menus, patient needs, etc. + Manages departmental financial operations. + Ensures service levels are achieved and maintained. Makes adjustments where necessary to meet service level requirements and based on service demands. + Perform sanitation/temperature audits, provide feedback to team on findings, ensure process improvements based on findings. + Orders needed food and raw materials based on census projections and number of anticipated employee meals to minimize waste. Hours: Minimum 40 hours/week, Monday-Friday Required Experience: Education, Experience: + High School diploma or equivalent + One to two years of experience within a hospital dietary department + Three (3) - five (5) years' experience in the food service industry + Previous supervisory experience preferred Certificates, Licensure, Registrations: + Certified Dietary Manager GENERAL REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the knowledge, skill, and/or ability required. + Ability to add, subtract, multiple and divide + Ability to read, interpret, and take action as it relates to basic documentation and information + Ability to use computer systems, computer navigation, and Internet + Ability to write reports and correspondence + Ability to adapt to change + Ability to problem solve + Interpersonal and communication skills to interact effectively with customers and all members of the team EQUIPMENT, TOOLS, MATERIALS + Knowledge of computer hardware equipment and software applications relevant to work functions. Keyword: Dietary From: Pender Community Hospital District