POSITION: Dietary Service Manager REPORTS TO: Administrator FLSA STATUS: Exempt SUMMARY OF POSITION: The Dietary Manager is responsible for organizing, coordinating, and maintaining the dietary department, dietary personnel and food production. ESSENTIAL DUTIES AND RESPONSIBILITIES: Monitor food control systems such as food temperatures, portion control, preparation methods, garnishment and presentation of food in order to ensure that food is prepared and presented in an acceptable manner. Inspect diet trays for conformance to physician’s diet orders prior to delivery. Supervise and/or assist in workflow and food handling techniques. Assist in planning and implementing preplanned cycle menus. Maintain and assure use of current menu recipes for all diets. Coordinate dietary assignments of personnel in order to ensure economical use of food and timely preparation. Supervise personnel functions of the department to include: interviewing, hiring, orientating and supervising assigned staff. Counsel assigned employees on infractions of established rules per guidelines; terminate as necessary. Conduct performance evaluations. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. Instruct assigned staff on various federal, state and facility regulations, policies and procedures and monitor compliance. Attend all staff meetings and in service programs as scheduled; represent Dietary Department on various committees. Participate in department budget and planning process. Understand and comply with all policies contained in issued standard manuals that apply to the functioning of the department. Conduct and/or assist with department inspections of service and storage areas on a regular basis to ensure compliance with state and federal regulations. Review work procedures and operational problems in order to determine ways to improve service, performance and/or safety. Schedule and receive food deliveries, checking delivery content in order to verify product quality and quantity. Maintain an inventory control system of department supplies and equipment. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Initiate nutritional initial, quarterly, annual and significant change review on all residents according to federal and state guidelines. Initiate all review per care plan list and complete the required components of the care plan process per state and federal guidelines. Obtain food preferences from residents and/or resident’s family members. Attend care plan conferences and Standard of Care/ IPOC meetings. Assist in coordination of nutritional care with the Registered Dietitian. Manual or computer input of new admits, diet and room changes, supplement additions, or deletions or changes and discharges. Other duties as assigned Personal and professional conduct Protects residents/patients privacy and maintains confidentiality. Follows work assignments and/or work schedules; completing and performing assigned tasks. Maintains a dependable attendance record Adheres to standards of cleanliness, grooming, hygiene and dress code. Works flexible hours including overtime, holiday and weekends as scheduled or as needed to fill schedule openings. Follows facility and OSHA safety rules and procedures at all times. Wears proper non-slip shoes to prevent injury or falls. Wears and/or uses safety equipment and supplies when indicated and properly trained to use. Respects cultural and religious practices of residents/patients, coworkers, and others. Upholds HIPAA regulations. Creates and maintains an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the unit and shift to all residents/patients, families, co-workers and supervisors. Attends and participates in in-service training, performance improvement (PI) committees and other meetings as scheduled and directed. Not engage in residents/patients abuse or neglect or fail to report such actions immediately. Ensures residents/patients are treated with dignity, respect, sympathy, empathy, integrity and compassion. Respects the rights of each resident/patient which includes; not complaining to or around them, not taking or borrowing their personal items (including money), and not talking inappropriately to or around them. Serves and protects the residents/patients, families, staff and professional colleagues by adhering to professional standards, policies and procedures, federal, state and local requirements. Assists in orientation and training of employees as assigned. Performs other duties as assigned. SUPERVISORY RESPONSIBILITIES: The Dietary Service Manager supervises cooks and dietary aides. MINIMUM QUALIFICATIONS: Ability to meet all health, compliance, and competency requirements Ability to read, write, and speak English; and communicate effectively verbally and in writing. One to three years of professional experience and/or training; or equivalent combination of education and experience. Ability to relate positively, effectively, and appropriately with patients/residents, families, staff and professional colleagues. Ability to perform all assigned tasks in accordance with the Facility’s established policies and procedures, and as directed by supervisors. Ability to complete required orientation as directed by the facility. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Has successfully completed state required background check and is eligible to work in the facility. Two years’ experience in foodservice management. Prior experience in healthcare foodservice preferred CERTIFICATES, LICENSES, REGISTRATIONS Successful completion of Certified Dietary Manager / Certified Food Protection Professional exam with the Association of Nutrition and Foodservice Professionals (formerly Dietary Managers Association). Graduate of Dietary Manager Program, 2 yr, or 4 yr foodservice program or eligible for CDM/CFPP exam. WORK SCHEDULE: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Employee may be required to work beyond normal hours and on weekends, holidays, evenings and nights as needed. No shift or schedule is guaranteed. The noise level in the work environment is usually quiet to moderate. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to talk or hear. The employee is required to stand; walk; sit; use hands to finger, handle or feel; reach with hands and arms; and smell. All employees of nursing homes may be required to provide lifting and transfer assistance to patients/residents safely without harming or injuring the resident/patient, yourself, co-workers or others. This job requires significant physical activities including standing, lifting, bending, stooping, pushing, pulling and twisting. Employees of nursing homes may be required to provide lifting and transfer assistance to residents safely without harming or injuring the resident/patient, yourself, co-workers or others. Lifting and/or transferring some residents will require use of a lifting device and /or assistance. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus. Note: Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Designation of essential and marginal functions is for the purpose of compliance with the Americans with Disability Act (ADA). All employees are required to perform all job duties, consistent with the ADA. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.